James Cochran is cool, calm and passionate about cooking in a way that honours his roots and allows his parents legacy to live on. Starting in the kitchen at just 12 years old, James enjoyed the long hours and graft that came with his job back in the day… Going on to wine the Great British Menu and open his own restaurant in London certainly made his old mentors very proud… His aim now is to get himself a cooking show that offers an alternative perspective, and maybe in ten years or so to open a small restaurant in his beloved home town of Whitstable.
The importance of eating higher quality meat in smaller quantities has came to light alongside the growth of sustainability in the hospitality industry over the past few years. James Mansfield forms a big part of this change and step in the right direction. From serving the Spice Girls in The Ivy Restaurant to slicing up meat sourced from sustainable farmers, James has always been a fan of food. This week he teaches us just why he and his business partner are creating their very own set of accreditation for the farmers they use – and how Field and Flower are small, but a successful and beautiful business model that will hopefully change the way we eat meat for the future.