Tim Maddams's guest appearances

Tim Maddams

The Country Gent Podcast

Humans of Hospitality

Rick Stein

Helen Browning

Jonathan Downey

David Thompson

Jim Stewart

Rob Smith

Amanda Anderson

David Sax

Sarah Read

Rachel Carrie

Sam Thompson

Simon Whitehead

Andrew Gilruth

Duncan Thomas

Robbie Kroger

OwlTail

In episode 64 of The Country Gent Podcast, our guest is the one and only Tim Maddams. Links: Tim’s fieldsports website. Filey Bay STR Finish. Whisky Gift Ideas. The post Tim Maddams on Cooking Game and Fieldsports appeared first on The Yorkshire Gent.

In episode 64 of The Country Gent Podcast, our guest is the one and only Tim Maddams. Links: <a href="https://www.timmaddamsfieldsports.com/" rel="nofollow" target="_blank">Tim’s fieldsports website</a>. <a href="https://www.whisky-online.com/products/filey-bay-str-finish?_pos=2&amp;_sid=c1bbb8040&amp;_ss=r" rel="nofollow" target="_blank">Filey Bay STR Finish</a>. <a href="https://www.whisky-online.com/collections/gifts-glassware" rel="nofollow" target="_blank">Whisky Gift Ideas</a>. The post <a href="https://www.theyorkshiregent.com/podcast/064/" rel="nofollow" target="_blank">Tim Maddams on Cooking Game and Fieldsports</a> appeared first on <a href="https://www.theyorkshiregent.com" rel="nofollow" target="_blank">The Yorkshire Gent</a>.

Tim Maddams on Cooking Game and Fieldsports

This episode was recorded just before COVID lockdown, so is not referred to in the episode, but it's a great chat, so I wanted to finally get round to releasing it.  Thanks. By the time Tim Maddams had reached the end of his first year as a professional chef, working in a restaurant kitchen, he came to a crazy realisation:  he had cooked more meals in those 12 months than most people prepare in an entire life time.   For a while, working hard with luminaries like Alastair Little and Marco Pierre White and appearing on TV with Hugh Fearnley-Whittingstall, gave Tim a constant buzz. But after one family holiday, he realised that if he continued on that 70-hour-a-week path, he would find himself in a ‘destructive spiral of doom’.   That is why, in 2012, he turned himself into what he calls a ‘free-range foodie’, offering a variety of services which draw on his life-long love of foraging, game and field sports, as well as his considerable culinary experience.   I’m fascinated by the plethora of jobs and opportunities linked loosely under the ‘hospitality’ genre.  I’ve employed hundreds of chefs over the last 17 years and seen many look for a career change, when the reality of working every weekend starts to have an impact on family life.  So, when the opportunity to interview Tim cropped up, looking at just how diverse his income streams are, I was excited to find out more.   This edition gives you a snapshot of what it’s like to have a varied freelance career, from running a Chef’s Shed, created from old telegraph poles and palettes, to organising ethical, small-bag foodie shoot days and more.  Incidentally, these small days are supporting  a much bigger movement: helping to feed 600,000 people in the last 4 years, through Tim’s work with The Country Food Trust

This episode was recorded just before COVID lockdown, so is not referred to in the episode, but it's a great chat, so I wanted to finally get round to releasing it.  Thanks. By the time Tim Maddams had reached the end of his first year as a professional chef, working in a restaurant kitchen, he came to a crazy realisation:  he had cooked more meals in those 12 months than most people prepare in an entire life time.   For a while, working hard with luminaries like Alastair Little and Marco Pierre White and appearing on TV with Hugh Fearnley-Whittingstall, gave Tim a constant buzz. But after one family holiday, he realised that if he continued on that 70-hour-a-week path, he would find himself in a ‘destructive spiral of doom’.   That is why, in 2012, he turned himself into what he calls a ‘free-range foodie’, offering a variety of services which draw on his life-long love of foraging, game and field sports, as well as his considerable culinary experience.   I’m fascinated by the plethora of jobs and opportunities linked loosely under the ‘hospitality’ genre.  I’ve employed hundreds of chefs over the last 17 years and seen many look for a career change, when the reality of working every weekend starts to have an impact on family life.  So, when the opportunity to interview Tim cropped up, looking at just how diverse his income streams are, I was excited to find out more.   This edition gives you a snapshot of what it’s like to have a varied freelance career, from running a Chef’s Shed, created from old telegraph poles and palettes, to organising ethical, small-bag foodie shoot days and more.  Incidentally, these small days are supporting  a much bigger movement: helping to feed 600,000 people in the last 4 years, through Tim’s work with <a href="https://www.thecountryfoodtrust.org/our-chef/" rel="noopener nofollow" target="_blank">The Country Food Trust</a>

#097 Tim Maddams - Chef, Teacher, Presenter