Welcome to Draeyk.com
A graduate in Conservation and Landscape Architecture, I have dedicated my career to exploring the world and working collaboratively with diverse communities to organize and implement various projects and ideas. Over the past twenty years, I have been committed to green initiatives, well-being, sustainable living, and spiritual practice, all of which are central to my love of life.
As a self-taught plant-based chef with a specialization in medieval cuisine, I have expanded my sustainable approach to the culinary world. This passion led to the establishment of a successful food-based enterprise. Currently, I serve as the director of a business employing 35 people.
Until 2021, I ran a small regenerative farm on Dartmoor for eight years, where I grew organic food and produced heritage apple juice. My journey then took me to Scotland, where I wrote my first book. In 2022, I became a councillor, and in 2024, I was ordained as a celebrant.
I am now on the brink of opening a gallery and shop that will specialize in nature representation within Celt, Pict, and Norse mythology and culture. My multifaceted career reflects a deep commitment to sustainability, community engagement, and cultural heritage.
Kartoffel Pflaumensuppe
@www.draeyk.com
A recipe from a dear friend’s Grandmother, tweaked by me.
REMEBER! With any recipe, 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.
