A chefs dream. More sea veg than you would ever believe. Out foraging with teatimetee for our… instagram.com/p/BYqg-ZbAgFI/

New dish development: partridge from @swaledalefoods , anise hyssop and onion puree, partridge… instagram.com/p/BZI2UOLgDqF/

Some stunning red sea blite from mersea island. Never seen this before but it's delicious and… instagram.com/p/BZJyqDAAfiQ/

The fans have spoken!

Wild hops! Never seen these in the wild but might be time to get our first fodderpopup brew on.… instagram.com/p/BZMCig-Aujs/

Crab apples have gone mental this year! Such a delicious and under used product. Currently being… instagram.com/p/BZYGpvHg_US/

Popped in myself this afternoon to have a quick chat with Michael and Ollie Downey Cheers guys #fodderpopup x.com/Boroughwines/s…

Full on naughtiness tabasco_uk with these quesadilla from TĀ TĀ EATERY #tabasco… instagram.com/p/BZzRLoSguNA/

Our new home for 2 months, Platform1 x.com/justopenedldn/…

A little after work wine tasting platform1.london one of the nicest reds I've tried for a long… instagram.com/p/BaNU6m6gdCC/

Who’s idea was it to do a pop up restaurant business? On our way to @curiocabal for the start of… instagram.com/p/BcFvPApAzRJ/

A great competition for any young chefs, well worth giving it a go. #PushYourself x.com/AcadCulArts/st…

So nice to cook for team fodderpopup today. Aged T-bone and bone marrow from @swaledalefoods… instagram.com/p/Bd8Y13OgNaV/

So nice to cook for team fodderpopup today. Aged T-bone and bone marrow from @swaledalefoods… instagram.com/p/Bd8bIhWgoHH/

To all great chefs has your protege entered #Roux2018? If not why not? Everyone needs a mentor bit.ly/RouxEnter See the judges tips bit.ly/Rxtop #noregrets #inspirethenextgeneration #payitforward

A dish inspired from the amazing produce from goodearthgrowers cavelo nero puree, salt baked… instagram.com/p/Be5tm_WAe6b/

Cauliflower, hen of the woods and toasted hay hollandaise. On the menu Neo Bistro where I only… instagram.com/p/Be-w-lvA37l/

Dish development: crispy chicken thighs, watercress puree, potato skin and whey sauce, white… instagram.com/p/BhNLQdjB_s9/

Fodder dish development: bavette tartare, pickled mushrooms, lavage emulsion, stout vinegar gel,… instagram.com/p/BhXlvedhgOc/