We help chefs, landowners and kitchens bring food, space, and nature into alignment with consultancy. Rooted in practice and not theory.
What We Offer
With over 30 years in and around professional kitchens—and a life spent learning from the land—we offer practical consultancy that bridges kitchen management and kitchen garden design.
We support clients with:
- Designing kitchen gardens that work with the chef
- Planning planting for maximum yield and menu value
- Advising restaurants on how to integrate growing into service
- Helping kitchens reduce waste, cut costs, and boost morale
- Workflow strategies, kitchen structure, and back-of-house systems
Whether you’re a small café with a side yard, a country kitchen looking to grow your own, or a chef who wants to reconnect with where food starts—we bring working insight and grounded advice.
How We Work
We start with a conversation about your space, staff, produce, and priorities. Then we build a flexible plan—something grounded in what’s actually possible, seasonally and financially.
Some clients want a long-term mentor, others just need a few sessions to get unstuck. We’re adaptable.
Want to Grow a Better Kitchen?
Use our experience to refine your space, menu, and mindset. Get in touch to set up a no-pressure discovery call.