Without doubt lockdown has drawn my attention towards food more than ever. Whether it be deciding what’s for dinner, reminiscing childhood favourites and re-creating the classic 70’s bacon suet roll, shopping locally, conversations about food has never seemed so relevant. I’ve been part of the Essential Cuisine family of chefs for over 13 years and served the longest “apprenticeship” in catering history and am proud to part of the team. Away from my usual day to day chef visits, working from home has taught many of us new skills. From de-boning chicken, broth making, slow cooking, to pie making and of course sourdough!