...And So It Begins

So, where to start?

Over the last ten years, my passion for food has just grown and grown. Not just eating about it, but reading about it, writing about it, discovering more. I love it.

And I've been thinking for an age about how to communicate this. I'm not interested in what I call 'Performance Food' though there have been a few occasions when this has needed to be called into service. But what inspires me is recipes scribbled on to the back of a beer mat, or frantically annotated on to the back of a stray till receipt as soon as I've left the restaurant. Real food.

I love it when people cook for me, and I love cooking for people. And it all happens from my kitchen in Manchester, England. And now, I want to send it global! Hurrah!

As much as the food I cook, it's why I cook it, who I've cooked it for, how it went down, what I was listening to when I cooked it.

And, the journey begins here.

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