Thom Eagle is a sous-chef at the Darsham Nurseries Cafe, in Suffolk. With attention from Michelin and a spot in the National Restaurant Awards Top 100, they are famous for making their own stocks, cheeses, pickles, butter, vinegars, even salt – and for dry-curing, smoking and fermenting meat and game and vegetables. Thom has contributed to the Suffolk Feast Cookbook and he's part of the 1,000 Cookbooks project. His blog, In Search Of Lost Thyme, is a favourite among food professionals.
Thom was one the finalists for the YBFs awards in the category for Fresh Voices in Food Writing.