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I am a private chef, writer, cookery teacher and presenter living in Devon. I’ve been into food from an early age, spending much of my childhood on the family farm in Wiltshire, gleaning a close understanding of farming and fostering a love of the great British countryside, wild food and quality produce which forms the cornerstone of how I think about food today.

Over the course of my career, I’ve had the privilege to work with such culinary luminaries as Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix, as well as a stint managing VIP catering for the Ferrari F1 team in Europe. A return to my roots saw me lead the team at River Cottage Axminster, where I regularly appeared alongside Hugh Fearnley-Whittingstall on both the River Cottage series on Channel 4 and the Fish Fight campaign. I continue to indulge my interest in broadcasting with occasional appearances on various foodie shows, such as Channel 4’s Sunday Brunch and BBC Food and Drink.

“Tim is a fantastic chef with incredible energy and commitment who cares deeply about his ingredients and their provenance. It’s always a pleasure to work with him – and to eat his food!”

Hugh Fearnley-Whittingstall

A recent foray into ‘proper’ writing has seen me publish my first book, ‘Game’, the 15th handbook in the River Cottage series and co-author their new ‘ingredients bible’. I also write regularly for Devon Life, Western Morning News, Sporting Shooter and Rifle Shooter, and keep myself busy with small and large-scale events, pop-ups or cooking for clients up and down the country and beyond. I love to share my enthusiasm for food, so I also teach regularly at various cookery schools across the UK.

Closer to home, I’m the creative mind behind roaming rural supper clubs Hall and Hearty, which I founded in 2013 to bring local, ethical food to rural village halls around the West Country.

“If you want locally prepared food in the west country, for at home, at an event or at a shoot, Tim’s your man!”

Mark Hix

To sum it up, food is a fascination for me; it’s not just about good cookery. Great produce is hard to find and my love of foraging, fishing and hunting has provided me with some interesting and unusual views on food. I feel strongly about the importance of knowing where your food comes from, and taking an active role in acquiring it – the ethics behind its production and knowing the sustainability of the ingredients. I believe we have a duty to understand these issues, as well as to try eat as seasonally as possible – it not only tastes better but helps support our local food producers…. and challenges us to be a bit more creative too.

To book Tim as a private chef email

For media and commercial enquiries contact

Courses and Event Bookings

Seasoned Cookery Courses

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Vale House Kitchen Courses

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Exeter Cookery School

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