“I trained as an artisan baker, completing the Advanced Diploma in Baking at the School of Artisan Food in Nottinghamshire in 2011. I subsequently worked as an artisan baker and director of the Handmade Bakery in Slaithwaite, West Yorkshire for 3 years gaining valuable baking and business experience”.
“I trained at Ballymaloe Cookery School in County Cork, Ireland and then went on to develop skills and experience working in the kitchens of the acclaimed restaurants of Moro in London, Chez Panisse in Berkeley California and Riverford Field Kitchen in Devon”.
During his time as a chef, Russell also worked as a Food Teacher, sharing his food experiences, skills and knowledge with children and adults alike. He studied courses in Human Nutrition and Working with Young People at the Open University to help with this teaching.
Before entering the food industry, Russell worked for 15 years in the health and charitable sector, most notably helping raise £1M for the provision of medical, welfare and support services for homeless people in Oxford.