BRAVO, Max Jones, encapsulating perfectly just what we are doing here. The BEST 'student'/ intern ever, soaking up knowledge and skills as if they are second nature to you (which they obviously are). This world, or rather, the NEW world which we will arrive in sometime in the future, post-Covid 19, will be so much the better for having you present to educate many more people about real food and practices employed by the dwindling number of artisans resisting overbearing regulatory FACTORY standards...small is, indeed, very beautiful right now. Mass-production is not. Bless you, Max Jones!
BRAVO, Max Jones, encapsulating perfectly just what we are doing here. The BEST 'student'/ intern ever, soaking up knowledge and skills as if they are second nature to you (which they obviously are). This world, or rather, the NEW world which we will arrive in sometime in the future, post-Covid 19, will be so much the better for having you present to educate many more people about real food and practices employed by the dwindling number of artisans resisting overbearing regulatory FACTORY standards...small is, indeed, very beautiful right now. Mass-production is not. Bless you, Max Jones!
This is amazing, once this pandemic is over and we can visit Ireland again, definitely going to check out this place.
Beautifully written Max!
Is so ni e to hear your voice in written form and you come across as eleoquently as you do in person.
We are enjoying your haddock in Bath from lovely folks at Landrace Bakery and missing talking all things epicurious!