Chef, forager, gardener and writer from Cornwall. Growing up on a Cornish farm next to the sea meant that food was always close to his heart. Hiding under his Gran’s kitchen table whilst she made blackberry crumble and helping Grandad dig the first of his Cornish new potatoes meant the seeds of good food and the importance of seasonality were sown early.
After spending 15 years working his way around the kitchens of Bristol and Cardiff, working as Head of Food for Friska, contributing to The Guardian and running numerous pop-up kitchens and events around the South West, he has now moved back to his hometown. His goal there is to better understand sustainability, organic practice and self-sufficiency, growing food on 2 acres of land and running small events where the food truly is local.
Illustrator, tinkerer, chef. Christine grew up around a family of creatives, her Grandfather was a ceramicist and her mother a seamstress who later became a chef. Her parents ran a restaurant and from an early age, her mother would always show her how to intuitively cook. Both parents encouraged her with hands-on learning and with that, came a deep sensory curiosity rooted in food, art and music.
Originally from Bristol, the urge to be near the sea was close but not quite enough. THEY now lives in Cornwall and continues THEIR artistic practice along with more seasonal cooking, learning to grow food and foraging.
Every Saturday from a young age she watched her mother baking fresh bread, cinnamon buns and cakes. When she was ready her mother taught and helped her perfect the family recipes. She was only 10 when she made her first home folded croissant dough and made fresh "danish" pastries from scratch.
Marja graduated from pastry school in Finland and has since worked in numerous Finnish and English bakeries.
Originally she loved making bread but when she found her strength in cake making she knew that she had found her calling.
To create her signature cakes she uses only natural ingredients, flavours and colours, finishing them with dehydrated fruits, sugar work or tempered chocolate.
Whilst managing the cake and pastry section at Mark's Bread in Bristol she experimented more with Viennoiserie and is pushing her pastries to the top of their game.
She is very excited about bringing her Scandinavian inspired artisan bakes to Bude!
