Learn MoreChef consultant and private chef, based in the South West of England, Devon, that emphasises on sustainability and sustainable working ethics
As an independent consultant, my experience and knowledge doesn’t come with the cost of a larger organisation.
I have worked for and with a variety of businesses with broad spectrums in terms of size, offer and ethos. I have the necessary skills to help with pre openings, existing businesses looking to improve a current offer, struggling businesses to meet financial targets or just help with menu procurement, designs and costings.I also do private dining, from small parties at home to weddings and more. I emphasise on using local, seasonal, wild, organic and sustainable produce.
Joe Draper
Sustainability
It’s not about just eating Organic, its about being more aware where our food comes from, and sourcing locally has a much better effect on our carbon foot print and helps grow our communities.
Produce
The best produce is normally found on your doorstep, from the eggs sold at the end of the lane to the locally reared free range chicken from your butcher and the wild garlic you pick whilst walking your dog
Ethos
Every little bit helps! Even if it’s just milk bottles you recycle or you buy line caught fish, it will make a difference and the more we do now the better it will be for our future generations
Friends
Being engaged with your community and colleagues and doing the best you can to teach, help and learn from them brings the best out in all of us
Food
For me food shouldn’t be over complicated, letting the produce speak for itself, in a simply rustic approach and taking great care in its execution.
Connections
I have been very fortunate to meet and work along side some amazing people throughout my career, and for me now is about continuing to build new relationships and giving something back to the community.