You might recognise my friend and colleague Steve Lamb from the River Cottage TV series, where he provided the northern charm and cheekiness that made him a perfect foil for laid back Gill Meller and earnest Hugh Fearnley Whittingstall. He’s written River Cottage handbooks, hosted stages at festivals and taught legions of students to cure and smoke meat and fish and make simple cheeses. He’s at his happiest with his beautiful family around him, camping their way through the summer months with a menagerie of different animals in tow. He gives a good hug and he’ll always remember to ask about the things that matter to you, because under all that banter, he’s an absolute sweetheart. He makes me laugh - a lot - and you can’t ask for more than that.
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You might recognise my friend and colleague Steve Lamb from the River Cottage TV series, where he provided the northern charm and cheekiness that made him a perfect foil for laid back Gill Meller and earnest Hugh Fearnley Whittingstall. He’s written River Cottage handbooks, hosted stages at festivals and taught legions of students to cure and smoke meat and fish and make simple cheeses. He’s at his happiest with his beautiful family around him, camping their way through the summer months with a menagerie of different animals in tow. He gives a good hug and he’ll always remember to ask about the things that matter to you, because under all that banter, he’s an absolute sweetheart. He makes me laugh - a lot - and you can’t ask for more than that.
Cliodhna Prendergast is a veritable polymath! A thoughtful writer, walker and sea swimmer, she also takes the most arrestingly beautiful photographs of both the food she cooks and the wild landscape in Connemara on the West coast of Ireland where she lives. Yet it is her approach to food that really excites me. Ballymaloe trained and formed in the crucible of running restaurants, the way she cooks feels completely natural and unassuming, allowing the simplicity of incredible produce to speak for itself. And when that produce is a freshly caught lobster or mushroom just plucked from the woods, it is the ultimate form of respect to do just enough to make the dish shine and no more. But don’t be deceived, that level of restraint means knowing exactly what you’re doing. It’s no accident! She was a joy to talk to and I’m just waiting for the day when I can jump into that clear Connemara sea with her.
Bread & Milk
You might recognise my friend and colleague Steve Lamb from the River Cottage TV series, where he provided the northern charm and cheekiness that made him a perfect foil for laid back Gill Meller and earnest Hugh Fearnley Whittingstall. He’s written River Cottage handbooks, hosted stages at festivals and taught legions of students to cure and smoke meat and fish and make simple cheeses. He’s at his happiest with his beautiful family around him, camping their way through the summer months with a menagerie of different animals in tow. He gives a good hug and he’ll always remember to ask about the things that matter to you, because under all that banter, he’s an absolute sweetheart. He makes me laugh - a lot - and you can’t ask for more than that.
