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The Solar Eclipse, as seen from our bedroom window in Llandaff.Sorry it’s late, I’ve only just regained my eyesight 🕶️🌙1...
16/08/2026

The Solar Eclipse, as seen from our bedroom window in Llandaff.

Sorry it’s late, I’ve only just regained my eyesight 🕶️🌙

12/08/2026 🌒

Sourdough pizza at home 🍕My first attempt at sourdough baking altogether (shocking, I know). Seeing the dough rise durin...
06/03/2026

Sourdough pizza at home 🍕

My first attempt at sourdough baking altogether (shocking, I know). Seeing the dough rise during proofing with no added yeast was far more exciting than I care to admit.

I made a few variations, but this one's a simple Marg - tomato, basil, mozzarella, and a drizzle of quality EVOO.

I've eaten pizzas everywhere from Naples to questionable 3am takeaways, and somehow a good Margherita still holds the top spot for me.

A few things to refine, but I'm pretty pleased with how they came out. Cooked in the Roccbox, of course.

Credit where it's due - 's dough recipe is fantastic. Even with a few mistakes and changes it turned out brilliantly.

Noma Projects HQ ⚗️ The day after the cooking workshops at , I had the opportunity to tour the production space - a beh...
10/01/2026

Noma Projects HQ ⚗️

The day after the cooking workshops at , I had the opportunity to tour the production space - a behind-the-scenes look at how some of the most unusual flavours in the world are created.

We moved through a series of stations, starting with a miso masterclass led by the wizard . We were given 4 options for bases, 2 koji variants, and 4 flavour variants to create our own unique miso pastes. Once ground, we vac-packed them and mine is still in my freezer ready to ferment! I'll post the progress once started.

The choices were:
- Base: Yellow split-peas, fava beans, rye bread, lupin
- Koji: Rice or barley
- Flavouring: Elderflower pulp, rose pulp, chilli paste, sun-dried tomato powder
- Essential: salt

I went for lupin, barley koji and sun-dried tomato. Chef Kevin explained the months-long process of sourcing, drying and re-testing tomatoes to land on the perfect product. Essentially a one-off Noma sun-dried tomato - I just had to.

After that, we A/B tested and gave feedback on 16 unreleased products, met the foraging team, and had a snack of baby pinecones and wood ants - which I swear is tastier than it sounds. The ants had a citrus flavour - and if it helps, they bit me first!

We finished with soft-serve made from blackcurrant wood, peach tree sap and buttermilk, topped with a sauce of pinecones, wood-ants and elderberries.

I learned so much from this experience and loved every second. Such a rare insight into one of the most innovative and unique food labs on earth.

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