that's thanks for that because i was trying to work it out is there a restaurant called acre that i'm missing yeah but that is incredible so how did the farming side come about you say you're a london boy and then medway not well known for its farming a bit further out maybe but uh

Well, it really came, I mean, I worked in a couple of different restaurants, sort of fine dining, hotels, gastropubs, a bit of everything.

And I was head chef in a place.

I was a partner in a business where I had chairs in the business, which is great.

And I was really getting super involved with that type of operation.

But something was missing for me around, like, we were a super busy restaurant business.

doing high volume covers and it was fast and furious but I felt that there was kind of became a bit less attention to actually where the food was coming from.

So how does that affect your cooking? Is it really you cooking very much with the seasons? And obviously this is a Get Seasonal podcast, but is there like, have you got a favourite season and a least favourite season? And how do you cope with the hunger gap, if you like?