Tom The Cook

All my menus are firmly based on food which is at the height of its natural season. Whatever the time of year, from high summer to deep mid - winter, I source produce at the top of its game and allow it to shine. Food produced this way is better for you, tastes great and has the least impact on our environment.

Cooking with the seasons gives you access to the best produce, which means it can be presented simply and taste fantastic. People are often surprised by how few ingredients it can take to create quite intensely flavoured dishes.

The simplicity of my menus also allows me to avoid over ultra processed or ‘phoney’ food. Instead I combine seasonal fruit and vegetables with simple grains or pulses and other, traditional store - cupboard ingredients. My menus are also refreshingly free of hyped up superfoods or wellness trends. Instead they are based on the timeless wisdom of Mother Nature.

Cooking simply and with the seasons is naturally sustainable because it requires little or no interference with the planet’s natural rhythms. Simple approaches to cooking use less fuel and cause less waste. All my events are as waste - free and low carbon as possible. Almost everything you don’t eat gets composted on my south London allotment!