After completing a PhD in Materials Science from the University of Oxford, an MRes in Nanomaterials from Imperial College, and an MSci in Chemistry from the University of Bristol, Johnny left academia to focus on food.
Using his background in chemistry and physical sciences, and years of cooking experience, he has led food research projects, consulted for industry and restaurants, worked in Michelin-starred kitchens, carried out product and recipe development, developed classes for cookery schools and run workshops.
In 2014, he carried out a research project on butter for Copenhagen’s Nordic Food Lab (established in 2008 by Noma founders, Rene Redzepi and Claus Meyer) that involved creating new, delicious cultured butters. His writing on this work received international press coverage.
He has run butter-making workshops in Germany, devised a cheese making course for a UK food school, and run hands-on food classes in inner-city London schools.
In 2017 he advised the Argentinian Ministry of Agriculture on how to develop their small-scale dairy industries and in 2018 helped Restaurant Mirazur, France (2 Michelin stars, #3 World’s 50 Best 2018) develop a delightful goats’ milk butter for their menu.
Further afield, he has worked in Japan with the Genuine Education Network and in Switzerland helping to set up an ice cream and popsicle business, and helping restaurants make their own ramen noodles.
