My career progression brought me first to music, then to sound engineering. After several years in the industry I decided to take the leap to retrain as a chef. After working with some greatly talented chefs at Nuno Mendes restaurants in the Town Hall Hotel I then turned my hand to baking at the neighbouring E5 Bakehouse. Meanwhile on my days off I concentrated on commencing a fermentation project in the basement of my flat near the train station in Homerton. I made my first salamis in January 2013 and set up my operation in Autumn Yard on the edge of Hackney Wick in October of the same year.