When I was in my mid-twenties I was sent to work in Belgium on several occasions for long periods. The people I worked with insisted each day they take this “ Roast Beef Boy“ to lunch.

It was there, I think, I started my journey into proper food. I tried everything they gave me, letting them order for me. I recall returning from one trip with frozen frogs legs much to the disgust of my family.

Over the years I’ve always sought proper food, preferring a big bowl of mussels to fish and chips and a nice stinky cheese to cheddar.

It has only been in the last 10 years that, after meeting Davina (my wife), we have been able to fulfil those promises we made to our foodie selves. We've kept rare breed pigs, and been guardians to free range chickens.

We source food with provenance, make our own breads, sausages, burgers ... everything that we can control.

My interest has expanded into the methods used to cook these select pieces of foodie heaven. I've built an outdoor clay oven for pizzas and long slow-cooked foods, a tandoor for Indian foods. I even make my own charcoal.

With Davina’s scientific and nutritional background and knowledge of the chemistry of cooking, plus the fact that she's a creative and damn good cook, I think it fair to say that we are both foodies, more than most.

We both have very ambitious projects that we are planning over the next few years and we want to expand our knowledge to include other foodies and food businesses on that journey.

Dan