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Born in the West Riding of Yorkshire, England in ‘69. A graduate in Conservation and Landscape Architecture, I have explored the world and proudly spent the last twenty years working collaboratively with diverse communities organising and implementing projects and ideas.  Within this, a commitment to green initiatives, wellbeing, sustainable living and spiritual practice are key to my love of life. As a self-taught plant based chef specialising in medieval food I have expanded this approach onto the plate, running a successful food based enterprise. Having spent eight years running a small holding on Dartmoor in England which involved growing organic food, producing heritageapple juice and re-wilding. I am now living in Findhorn Eco Village, Scotland writing a sci-fi fantasy book, learning Scots Gaelic and exploring this wonderful landscape. 

Check out my YouTube channel for latest videos. 

Contact me via link below or find me on that other social media! 

Meanwhile why not try this recipe out?

Kartoffel Pflaumensuppe

A recipe from a dear friend’s Grandmother, tweaked by me. 

REMEBER! With ally recipes, keep tasting and alter it to YOUR taste! Thats’ how we learn to ‘be the dish’ not just makers of the dish!

One onion; diced, 6 cloves garlic; roughly chopped and fried till soft and golden

Add 200g smoked tofu (pre-fried) 

Add 1.5 litre water

If you are not using smoked tofu, then add smoked paprika (half t-spoon), the key is to have a smoky taste. 

Add to this 1/4 finely diced fennel bulb and one diced carrot

Add 1tsp thyme,  1/2 tsp oregano, 1/4 tsp ancho chilli (ads spice and smoke, if not add 1/2 tsp ground black pepper) 10cm stick of rosemary, 10cm stick bay leaf, 1-2 tbls tamari. 2 tbls apple concentrate

Add 4 medium potato roughly cut into quarters

Add 3 diced firm plums (you can of course used preserved plums)

Cook for about 30 minutes

Salt to taste, add 3 halved firm plums and handful of chopped parsley and cook for 5 minutes… serve with sprinkle of fresh fine chopped parsley and chives.