Head of food education at Table Talk Foundation charity and a fellow of the Royal Academy of Culinary Arts and chairman of its sustainability committee.
James cut his teeth working at The Savoy in London and has held senior culinary roles in major hotel groups including Soho House, where he worked in New York, and a major hotel group in England.
James is passionate about food sustainability and provenance and is an active member of the Royal Academy of Culinary Arts, where he helps to promote food education and sustainability to the next generation of chefs.
He is also Head of Food Education at Table Talk Foundation charity where he develops workshops, courses, and resources to help children improve their cooking skills, and make informed choices about food.
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