What is Field to Fork?

Field to Fork outdoor cooking on the Cornish coast with campfire food and coastal views

I’ve never really understood why camping food has to mean packet pasta, jet boils and eating off your knees. As a trained chef, that just wasn’t going to cut it for me, so I built my own field kitchen to give me a proper nice space to create some tasty combinations.

It’s a proper setup that lives in the back of the car. A two ring burner, a solid worktop, my knives, spices, a moka pot for coffee, everything I’d want to cook properly, just adapted for life on the road. Pull up, tent goes up, kitchen comes out and you’re ready to go. The kitchen itself is a homemade build so it really is a one of a kind. If you want to see the build then click here to see how Dad and I made it from a design scribbled on the back of a receipt.

The first time I took it out, people were stopping to ask what it was and what I was filming. It turns heads, it starts conversations and it proves a point. Camp cooking doesn’t have to be basic.

Field to Fork is about keeping things simple but making food that’s actually worth eating. Proper flavours, proper meals, just cooked in a field, usually with a beer in hand and a bit of chaos thrown in for good measure. It’s less polished, less serious and a lot more fun.

Featured Episode

Episode 9 – Chicken and Mushroom Orzo Pasta

There’s something particularly satisfying about making a rich, creamy pasta with little more than a single pan and a camping stove. Honestly it’s a proper one pot banger. For this episode, chicken, chestnut mushrooms and asparagus come together with orzo to make an easy meal that feels considerably more indulgent than the effort involved.

Everything builds in the same pan, starting with the chicken and finely sliced mushrooms before adding the asparagus. The orzo goes straight in with the stock and cooks amongst everything else, gradually absorbing the liquid and all the flavour already developing in the pan.

A tub of soft cream cheese transforms it at the end, coating the orzo in a thick, creamy sauce before a generous grating of parmesan finishes the dish. It’s straightforward outdoor cooking, with very little washing up and a seriously good result at the end of it.

I paired this one with 1776 Big Ideas Porter, whose bold liquorice character cuts through the richness of the sauce beautifully. The roasted flavours also sit brilliantly alongside the earthy chestnut mushrooms, giving the beer plenty to work with without overpowering the food. Honestly, those liquorice flavours are proper stand out and unlike anything else I’ve tasted in a porter.

Also available on Instagram, TikTok and YouTube

Cook it Yourself

Every Field to Fork episode is designed to be recreated wherever you are. Each cook-up is broken down into a simple, easy to follow recipe card like the one below, so you can take it with you and cook it yourself out in the field. Whether you’re cooking from the back of your car, on a campsite or just at home, everything is kept simple, practical and built around proper flavour.

Everything you need, broken down simply. Save it, take it with you and cook it for yourself out in the field.

Download the full collection and take it with you on your next camping adventure

Access Recipes


Where Field to Fork Goes Next


Field to Fork is built around simple cooking, good ingredients and getting outdoors. If you’re a brand, producer or organisation that fits that space and would like to be part of the series, I’d love to hear from you via the Contact or Work With Me page.

For everyone following along, you can catch every cook-up, new idea and behind the scenes moments across my social channels. Trust me, this series was born to be a bit of fun, almost drunk cooking in the back of my car but it’s turned into something I absolutely love creating and showcasing. Just a guy who loves food and sharing its simplicity with you all.