Streatham Common Community Garden (South London) invited me to run an outdoor cooking demonstration and workshop in which I would show growers and visitors of all ages a few recipes and tricks what to do with the wealth of produce they had grown.
Since I grab any opportunity I can to cook on wood-fires or a charcoal BBQ (I absolutely love it), I proposed a veggie based workshop working with everything the season and the garden had to offer (think of fresh peas, rainbow chard, broad beans, potatoes, fresh herbs and strawberries, but also calendula flowers, nasturtium leaves and flowers, angelica root and flowers and vine leaves). The day turned out to be a wonderful gathering and feast.
The Guardian Cook asked seven authors to contribute with a recipe in order to complete this little Egg Bible covering delicious alternatives to your everyday egg favourites. Photos by Jill Mead. I was responsible for all food preparations and foodstyling.
Tom’s Feast is a catering business that bases its menus on the seasons and has a simple method of creating a menu – study the seasonal ingredients (from wild foraging to cultivated veggies and game), pick what seems instantly inspiring or make use of what it’s a particularly good year for. Caring for the environment has always been paramount to how Tom’s Feast operates a business. In the kitchens waste is minimised by preparing not only meat but vegetables with thrift in mind. All other waste is composted and recycled.
I have been executive chef of Tom’s Feast since 2012 and have been lucky to organise many a Feast, always working with an incredible team.