I just heard yesterday that a cookbook I worked on last year has been nominated for a James Beard award.

'Afield - A Chef’s Guide to Preparing and Cooking Wild Game and Fish' by Jesse Griffiths and photographs by Jody Horton.

Working on this book was one of the highlights of my year. Not only were the team a wonderful collection of talented, creative and passionate individuals but the experience of working collectively and collaboratively was rewarding in so many ways. It augmented my belief that a love of good food follows respect for ingredients and the process in which it is made.  

Sitting at a table with these thoughts in mind and with likeminded people, makes for an enriching and life enhancing time.  Nothing beats that in my book.