Chef Notes

Why I Write Chef Notes (And How These Actually Get Made)
Why I Write Chef Notes (And How These Actually Get Made)
Nobody told me any of this when I started. So I'm writing it down — and being straight about why, and how. Read more...
Show Me Your Knives and I'll Tell You What Kind of Chef You Are
Show Me Your Knives and I'll Tell You What Kind of Chef You Are
Four knives, a peeler and a Sharpie is all you need to start. What you do with them from there tells everyone who you are. Read more...
Why Midweek Is Killing Restaurants — And What I'd Do Differently
Why Midweek Is Killing Restaurants — And What I'd Do Differently
Everyone talks about costs. Nobody talks about Tuesday. Five years running a restaurant taught me the early week is the thing that quietly breaks you. Read more...
Can Chefs Legally Forage for Their Menu? The UK Law Explained
Can Chefs Legally Forage for Their Menu? The UK Law Explained
Picking for yourself is legal. Putting it on a menu you charge for is a different thing entirely - here's what the law actually says. Read more...
The Driest Summer in a Generation, and What It Means for Your Menu
The Driest Summer in a Generation, and What It Means for Your Menu
Three-quarters of England in drought, the worst wheat harvest on record — here's why this summer's weather is about to show up on your order sheet. Read more...
Five Books Every Chef Should Read
Five Books Every Chef Should Read
Five books that changed how I work - and how I live outside of work. None of them are cookbooks. That's the point. Read more...