Colin grew up in Cheshire. Some of his earliest memories are of his Uncle's farm in Wiltshire, the huge allotment full of vegetables and his Uncle's beekeeping. After years in the city working in finance and arts management, the move to The Lint Mill was a happy return to Colin's roots. Colin has many passions - he loves animals and the animal husbandry aspect of smallholding comes very naturally to him. He is especially fond of the goats and loves his daily task of milking the Golden Guernsey goats for our household milk and for Deborah's soap making.

Colin can be found in the polytunnel and kitchen garden at some point on most days, sowing seeds, weeding and harvesting the fruit and vegetables that will become ingredients for the delicious meals Colin cooks. Colin has been an enthusiastic chef for many years. He focuses on dishes that use the best home grown and home-produced ingredients, cooked simply and in ways that let the organic meat and vegetables speak for themselves. He is still inspired by the iconic River Cafe recipes but is always trying out new things. Gill Meller is a favourite chef as Colin appreciates how Gill's recipes sit between home grown and local produce with foraged ingredients.