I’m lucky enough to spend most of my time eating, growing, writing and talking about food.
At Otter Farm, I grow the best of the familiar as well as the most delicious of the unusual - kiwis, sweet cicely, Japanese wineberries, pecans, quince, almonds and Szechuan pepper among them. I’m currently building a kitchen garden school, opening in 2016.
I have written seven award winning books, including A Year at Otter Farm (Andre Simon Food Book of the Year). I used to be very idle, an environmental consultant, at River Cottage, though not necessarily in that order.