Hi, I'm Jamie, founder of Wild Kitchen. I've been a chef for over 25 years developing my skills in restaurants, events, hosting workshops and speaking engagements across the UK. I have a passion for nature which has influenced my approach to cooking such as being more mindful of food miles, seasonal ingredients and cooking with fire. I have also come to realise that nature can provide everything we need from ingredients for cooking, to creating a positive sense of wellbeing.

This newfound connection with nature inspired me to embark on a new culinary journey. I decided to create Wild Kitchen, a place where we could grow and harvest seasonal ingredients, share the benefits of nature with others to improve wellbeing and provide people with the skills of independence and respect for the entire ingredient lifecycle. My aim is to revolutionise the way we as humans approach food and inspire others to embrace the abundance that nature has to offer.

Wild Kitchen is based on our 4 acre smallholding in South West Wales, on the edge of Bannau Brycheiniog (Brecon Beacons). My wife and I tend to this 'no-dig' market garden, where nature has control, and we are the visitors!

Food Waste Reduction

I am passionate about food waste reduction and believe that with knowledge and some imagination, we can collectively reduce the impact that waste is having on our planet.

For this reason I have become a dedicated Guardian of Grub, a campaign to raise awareness of food waste reduction in both commercial and domestic environments to save money, reduce impact on the planet and our society.

Mental Health & Wellbeing

As a young chef, I struggled with my own mental health like so many others in the industry. This is why I strongly advocate for mental health and overall wellbeing, acting as an Ambassador for The Burnt Chef Project.

This initiative provides support and education to individuals working in the Hospitality industry, emphasizing the significance of mental health. I believe that it is crucial to address mental health concerns in this sector, as it is often overlooked.

By supporting this project, I hope to contribute to a healthier and more supportive environment for hospitality professionals - prioritising mental health and create positive change in the industry.