Food

Food fascinates me. I’m curious about what ecological, social and historical relations make dishes possible, as well as what new relations we can forge to make our food more ethical and delicious. All of the dishes here were cooked by me at home; and all contain at least some ingredients that were homegrown, home fermented, foraged or caught. I read somewhere once that when you eat, you should be able to understand where you are and when you are, which is a beautiful philosophy that I try to follow when practical (winter on the west coast of Scotland doesn’t give you a great deal to work with). But having lived and travelled all over the world, I also like to take the people I’m feeding with me on sensory excursions to places I’ve been, without them having to leave my kitchen. So you’ll notice below dishes inspired by my time living in Japan and Malaysia, as well as recipes borrowed from friends from Mexico and Ghana.

Despite my long love affair with food and photography, it’s only very recently that I’ve started to combine the two - once I’ve finished cooking I usually want to eat, not mess around with a camera, tripod and lights.