Residency Artist-Cook

I have five years of experience cooking low-impact meals using fresh, local and salvaged ingredients at art residencies and live projects, including The Field (Derbyshire), Wysing Arts Centre (Cambridge), original projects (Great Yarmouth), Bündner Rigi (Lumnezia), Niki (Hannover).

• Intuitive, resourceful and flavour-forward approach 
• Working with organic farms, wild food and commercial surplus
• Conferring with programme to deliver appropriate meal structure
• Engaging with residents / participants to share labour and responsibility
• Accessible on-site fermentation workshops for all abilities
• Gardening knowledge for harvesting herbs and crops
• Foraging walks to collect seasonal and abundant free plants
• Cooking with the elements ie using fire, water, wind, earth
• Scavenging materials and designing lo-tech equipment ie dehydrator