Liam Fitzpatrick, former head chef of Rogan & Co and chef de partie at L’Enclume, has been appointed our new Our Farm head chef, the first role of its kind. Liam has already been busy preserving the surplus produce from Our Farm, ready for use in our restaurants when the seasons change.

So far, he’s pickled Florence fennel, wet garlic and Cherry Belle radishes; fermented cabbages, turnips and gooseberries. He’s made juices from broad beans, lovage and spinach; oils from ramson, burnt chives and peach leaves. The list goes on…