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 8 – Potatas Bravas & Pork Kebabs

This episode is all about proper campsite comfort food. Crispy patatas bravas cooked in a rich tomato and garlic sauce, paired with smoky pork kebabs grilled over an open flame. It’s simple, full of flavour and exactly the sort of meal that rounds off a day exploring the coast.

The potatoes are parboiled before being crisped in olive oil, creating the perfect base for a rustic tomato sauce made with fresh garlic and chopped tomatoes with herbs. Cooked gently until thick and rich, it brings plenty of warmth without overcomplicating the recipe.

The pork kebabs are seasoned with smoked paprika before being cooked over the fire, adding a subtle smoky flavour that works beautifully alongside the rich bravas sauce. Finished with plenty of Cornish Sea Salt, it’s a simple meal that proves outdoor cooking doesn’t need to be complicated.

Filmed during my stay at Cambrose Camping, this recipe was paired with a chilled Hoegaarden. The citrus notes and gentle spice of the Belgian wheat beer perfectly balanced the rich tomato sauce and smoky pork, making it an easy recommendation for this meal.

Also available on Instagram, TikTok and YouTube

Field to Fork camp cooking featuring smoky pork kebabs and homemade patatas bravas cooked outdoors at a campsite in Cornwall over an open flame.

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.