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11/12/2025

Massive shoutout to for sending us a care package.

New content incoming - but for now here’s a sneaky preview everyone.

If you like cheese (who am I kidding, I don’t know anyone who doesn’t like cheese) you should check out their packages.

And amazing to see the delicious smashing the charcuterie element in this box.

Thanks again guys.

Day 55/74

10/12/2025

This is how it all started.

Before our honey moon I bought a Action Cam.

At the time I didn’t realise just how much it would change my day to day.

It reignited my love for making content.

So thank you .

Here’s to many more years of creating together.

Day 54/74

09/12/2025

Massive shout out to this guy, .

Every time I have a crazy idea, or a big idea, or a gig, or an event, or a burger to eat, or a food festival to go to.

No matter what it is, a big thank you for always showing up, ready for some fun, food and filming.

Day 53/74

08/12/2025

Videos are meant to look like this.

Majestic landscapes, brown and orange autumnal colours, and an amazing day in nature with truffle forager and his dog Buddy.

This is what a peaceful day in the countryside should look (and sound) like.

Day 52/74

07/12/2025

Truffles were prized delicacies with mystical connotations, seen as gifts from the gods, born from Zeus’s lightning near oak trees, and valued for their aphrodisiac, culinary (especially black truffles), and medicinal uses.

I’ve been lucky enough to be spoilt in recent times by local truffle hunters.

These were from a recent recording of our season 2 podcast with from the

Day 51/74

06/12/2025

Anybody else missing the summer vibes that go with a Mr Whippy ice cream.

I think I’m done with winter for this year.

Day 50/74

03/12/2025

The world is your oyster…

Personally I like to eat them… all of them.

Day 47/74

30/11/2025

29/11/2025

Last weekend we were lucky enough to eat ’s food again at .

The meal began with a cocktail and canapé in the lounge sat in front of the fire.

The home made bread rolls were delicious.

For starters we had the beetroot, fig, walnut and blue cheese and the cod with satay sauce.

For mains I had the Herefordshire venison with berry and chocolate, and Carrie had the Guinea Fowl.

A pre-dessert came with crème anglaise, damson coulis and home made damson sorbet.

For actual dessert the gingerbread cake and the lemon parfait.

Thank you to the team at Old Downton Lodge who make every visit feel so special.

Day 43/72