About

IT ALL STARTED WHEN...

Teddy (christened Jonathan) has loved food since his early teens when he would help his mum in the kitchen whenever possible, baking whatever he could. To this day if he goes round for a Sunday lunch, his job is in the kitchen - making Yorkshire puddings and creaming the mashed potato.

The Market Bosworth Years....

As he got older this love turned into a passion for hospitality and all things food and drink. He started out as a Cellar Manager for a prestigious hotel in charge of the beer, wine and spirits. From there he moved onto managing front-of-house and running the bar for a country pub in Market Bosworth. Not only was he developing his knowledge and passion for cocktails and wines, he was learning his way around a professional kitchen. The kitchen was being run by a long-time friend (and great friend still today) and together they would sit for hours designing menus and creating different food and drink combinations. Top sellers were 'Pork a la Stella' which was sautéed pork tenderloin, with an apple, wholegrain mustard and cream sauce served with an ice cold glass of Stella Artois, and the deliciously picante Bloody Mary soup which was served with a shot glass of Belvedere vodka to be mixed in or drunk as a shot. In this time, the restaurant went through a change into an Italian restaurant with a traditional wood fired oven. This is where Teddy’s passion for baking bread was sparked.

Travelling.....

After his time there, Teddy moved down south to spread his wings and look to develop himself he worked for a high street wine bar and met Catherine. They chose to go travelling and spent 2 years travelling around the world. In Australia, Teddy and Catherine reopened a closed guesthouse in the Wheatbelt of Western Australia. The kitchen had been closed down and Teddy put a plan together to refit the kitchen with essential equipment, and to stock the fridge with fresh ingredients for his menu. By the time Teddy and Catherine moved on, they were serving 40-50 delighted diners each evening. Their remaining time in Australia was then spent working on farms and tree plantations – all the while nurturing a plan of having a small holding in the future. After Australia the pair travelled China, Vietnam and Cambodia tasting as much exotic food as was available, taking in cookery courses and visiting local markets.

The Southwest....

After returning from travelling, Teddy was recruited as General Manager of Browns Brasserie & Bar in the Roman city of Bath and for a while looked after the branch in Cardiff too. During these years, he split his time managing the bar, the restaurant and the kitchen and enjoyed the heat of working the cook line. His passion has always been creating mouthwatering dishes for people using quality ingredients and delivering memorable plates of food. Teddy also continued his study in wine and spirits and holds a WSET Level 3 advanced award in Wines.

Feta, spring onion, basil and harissa Frittata V, GF

Ingredients

• 2 tbsp butter
• 1 medium onion, finely sliced
• 2 tsp harissa paste, plus extra for drizzling
• 6 large eggs
• a large handful of fresh basil, finely chopped, plus a few whole leaves
• 3 spring onions, finely chopped, plus extra for garnish
• 125g vegetarian feta
• a large handful of rocket leaves

Method

1. Preheat the grill to medium-high. Melt the butter in a nonstick 20-21cm frying pan over a medium heat, add the onion and fry for 8-10 minutes until soft. Add the harissa paste and cook, stirring, for 1 minute.
2. Whisk the eggs, basil and spring onions with salt and pepper. Pour into the pan and crumble over two-thirds of the feta. Cook over a low heat until the bottom is set, around 5-6 minutes.
3. Put the pan under the grill (protecting the handle from the heat if necessary) and cook for 5-7 minutes, or until set and golden on top. Serve topped with the remaining feta, basil leaves, spring onions, rocket and an extra drizzle of harissa.