Tonight I gave a talk about ‘The Cook in the North’ to Craven Speakers Club in Skipton, including some of the boxes I take with me: pans, equipment, crockery, ingredients, refill staples, oils, drinks, local breads and honey plus lots of organic vegetables, fruit, herbs and eggs. I even showed off the sheep’s wool insulated cool boxes that @riverford use for their organic meats. All laid out and demonstrated. One audience member noted how much care I showed when handling the ingredients, like they were precious and worthy of respect. The talk made everyone very hungry and they were only disappointed that it didn’t include an actual meal.