Our journal has been on pause for a while whilst we have been throwing ourselves back into hospitality full time. After a turbulent 18 months a steady rhythm has settled in, the groove of service has been a joy to revisit but not without its challenges.

Some say September feels like the beginning of a new year. A time of planning, organising and reflection after a summer of relative freedom. As a chef it is a time to preserve the summer’s harvest, process gluts and retain some of the sun’s energy in your store cupboard to brighten up winter dishes down the line when the sun’s warmth is a distant memory.