My name is Michael Heaton, I began working as a chef 25 years ago. After working steadily through the ranks I became Head Chef for the first time in 1990. Most recently I headed a brigade at a nearby 4 Star hotel, working closely with the team to ultimately gain the prestigious AA Red rosette for food quality.

As a working chef I have travelled nationally and internationally, picking up lots of hints, tips and experience.

I found that some ingredients seemed hard to find back home, especially for cooking at home. Personally I now organically grow many fresh vegetables and fruits; preserving, pickling and marinating much of my home grown produce. I believe you can taste the difference.

The more I found I could make available, the more customers asked me to source others, eventually sourcing good robust equipment and utensils for use at home which would give consistent professional results.

The key to home cooking and baking is to enjoy it and for it to be enjoyable