Tim Greaves

As a young chef I was predominantly focussed on fine dining but over the last decade or so I’ve gained a far deeper appreciation of the importance of sustainability and social responsibility in our industry. I now focus on teaching, consulting, and demonstrating sustainable practices, such as foraging, fermentation, minimising food waste, preserving forgotten and traditional culinary skills, and promoting farm-to-table and nose-to-tail dining. My goal is to empower chefs, home cooks and food businesses alike to create a more mindful and profitable food system by doing more with less.