About Tim

I’ve been a chef for more than twenty years now.

I started out in professional kitchens in London where the pace is high, the standards are higher and you quickly find out whether you actually like cooking or just the idea of it. Later I became Head Chef for Hugh Fearnley-Whittingstall in Devon, working with exceptional seasonal produce and people who cared deeply about where food comes from.

That experience changed the way I cook.

These days I’m based in Moray, where Scotland provides one of the finest natural larders anywhere — seafood from the Moray Firth, Highland game, brilliant vegetables and a steady supply of people producing food properly.

A good portion of the produce I cook with now also comes from my own small croft. It’s nothing fancy — a polytunnel, a kitchen garden and a fair bit of Scottish weather — but it produces herbs, vegetables and seasonal bits and pieces that often travel only a few metres before they reach the pan.

Which is about as fresh as it gets.

A Few of Tim’s Recipes

https://www.bbc.co.uk/food/chefs/tim_maddams

https://boroughmarket.org.uk/recipes/wild-garlic-soup/

https://boroughmarket.org.uk/recipes/gnocchi-spring-greens-chilli/

https://boroughmarket.org.uk/recipes/partridge-kale-caesar-salad/

https://boroughmarket.org.uk/recipes/rhubarb-ice-cream/

https://boroughmarket.org.uk/recipes/rabbit-lentils-parsley/