Salt and the Earth

Welcome to Salt and the Earth, a collection of notes and dishes from a farm-centric kitchen in Suffolk. This is the home of truly seasonal recipes and tales that’ll bring you closer to your ingredients and the people that produce them.

After opening and running a farm-to-table restaurant in a small corner of Hampshire, I’m now back in my home kitchen. The market garden of seasons past has been swapped for a modest allotment, and my stoves have downsized somewhat, too.

From fermenting gluts of vegetables to butchering whole animals - I want to show you all I learnt along the way and how to cook farm-centric food at home, connecting you again to the seasons outside and the abundant possibilities each one can bring.

What does grass-fed beef actually mean, and does it make a difference? How do you cook that beef perfectly, and why are some cuts destined for the grill and others for the oven? I hope to answer some of these, as well as a whole host more vegetable, soil-centric questions along the way - empowering you to feel a deeper connection to your food, every time you cook.