Johnny is a cook with a PhD in materials science. Weird combo huh?

He’s travelled the world using his understanding of science to help people make food more delicious, and more delicious food. His specialisms include fermented foods and dairy (especially butter and ice cream).

Through his work with MOLD he spends a lot of time thinking about the future of food and global agriculture.

  • Take a peak on Instagram to see all his latest work and for exciting updates about The Fermentation Cave at CUB and his workshop at 180 The Strand.
  • For enquiries about fermentation and cooking workshops/classes, new product development, recipe testing, or press/writing opportunities please use the contact form.
  • For everything MOLD Magazine related, please head here.