Tim Maddams

Tim is a chef, food writer, author and cookery teacher as well as an occasional TV chef. He’s been into food from an early age and spent much of his childhood on the family farm in Wiltshire, gleaning a close understanding of farming and fostering a love of the great British countryside, wild food and quality produce which would form the cornerstone of his culinary ethos.

Over the course of his career, Tim has worked under such culinary luminaries as Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix, as well as leading the VIP catering team for the Ferrari F1 team in Europe. A nagging feeling of unease with the corporate world made Tim yearn for a return to his country roots so Tim returned to the South West and started work at River Cottage.

During his time as head chef, Tim pioneered ethical, local, seasonal produce and became a key spokesperson in the arena of responsibly-sourced food. He launched a successful media career, regularly co-featuring in the River Cottage TV series, writing for a variety of food publications and as a central contributor to the Fish Fight campaign. He set up his own company, Green Sauce, in 2012, teaching, cooking and consulting on ethical food.

Tim’s first book the River Cottage handbook number 15 “Game” was published in July 2015 and has made quite a splash. The long awaited publication of the new River Cottage ingredients A-Z book is also co authored by Tim and there are other book and media projects in the pipeline. As well as teaching, writing and cooking seasonal ethical food all over the country Tim has set up the Hall and Hearty project in partnership with Robin Rea to bring seasonal tasty food to a Village hall near you, he lives at home in Devon with his wife and 2 children.

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