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Thom Eagle is one of the UK's leading voices on food and fermentation. He has presented at the Oxford Symposium of Food and Cookery on fermentation as a method of reducing food waste, consulted on various food preservation techniques, and headed up the opening team of Dalston's Littleduck, a restaurant and wholesale fermenting kitchen. He is the author of two books on cooking and preservation, Summer's Lease and the award-winning First, Catch and has written extensively on the subject for publications including Vittles, National Geographic Food and Locavore, with other writing appearing in the Independent and the Telegraph. He is currently based in Margate where he cooks and teaches at Bottega Caruso.
The Philosophy of Pickles and Fermented Foods is coming out in September 2024
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