Was last Saturday with the likes of Jocky from the Fat Duck, Leon and Dock kitchen competing. I came a very respectable third with my chilli that was made from rib, cheek and shin of beef, smoked pigs cheeks, fire roasted chillies and tomatoes and lashings of Mexican beer. Super pleased about this BTW.

The event was so well attended and great fun. look out for them in the future by following them on twitter @tweat_up. I do believe the next one is all about the love of my life, the roast dinner!

It’s all I think about at the moment. Curing flavours, Is it okay to use saltpetre? Is Saltpetre and pink salt the same? How long is the right time for the perfect cure? How long do I braise the brisket for? Fat on or off? Bagel or rye bread.

I am very dull.

Now, I am the first to admit I have been really rubbish at blogging since I became addicted to twitter. I feel like I gass on about too much on there anyway, but I know I must do better so here goes.

Things have been going nuts. In the past 3 weeks I have filmed 2 shows, (BBC3s Young baker of the year and Perfect for Good Food) and a couple of tasters and pilots so fingers crossed I’ll be back on the telly in a big way soon.

In other news I have become obsessed with buying a smoker. Not a cold smoker but a proper all singing all dancing hot smoker. I want to learn how to make proper smoked ribs and smoke pork cheeks and butts and short ribs and garlic and potatoes (basically everything I can get my hands on).

I worked with some cool American barbeque dudes a few years back and learnt how to pit barbeque and brine and make badass rubs, barbeque sauce and slaws and now due to a weird obsession with Diners drive ins and dives I want to learn to barbeque properly. If anyone knows anything about proper USA bar-b-que then I want to know everything there is to know about it.

Bye for now I shall leave you with my favourite song on the subject… bar-b-que