We grow and ferment as much of our own produce as possible here in Northumberland, with flavours inspired by over a decade working as a chef across Britain.
Rooted in growing. Crafted by a chef.
My love of growing began as a boy, helping the old hands on the allotments. I went on to spend 13 years as a chef in kitchens across the UK, working with local produce and finding new ways to preserve it. Farm Fermented Foods began with chillies I grew myself and fermented to keep their flavour alive. When it was time to step away from kitchen life, this became a new way to put those skills to work.
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