About

I am The Lost Chef and am on a mission to #DiscoverDeliciousness. 

With over 25 years of being a chef, I have now decided to put my skills to even better use at home by producing a range of rubs, marinades, smoked peanut butter and maybe more. 

Initially the range will be a variety of rubs and marinades for use in home cooking or to mix in with your food to make your meals more exciting.

My son is my sous chef, and I'm passionate about the next generation learning to cook, so I will also be launching a childrens range of rubs, adjusted to children's palate and easy to use and cook together, even if parents are not the most confident in the kitchen.

I'll be selling online and at Devon food fairs, hopefully by mid 2018.

My Journey

In late 2017, after an amazing year of blogging, meeting some amazing people and their brilliant products, I have made a choice to give it a go myself to start a business making rubs. Later on, I'll be introducing more ranges such as cold smoked peanut butter and some home baking kits.


I have been a chef for just over 25 years now and I'm going to combine my knowledge and skills to make some tasty versatile rubs and dry marinades that can be used all year round cooking indoors, as well as outdoors. You can rub it on meat and marinade, or chuck a handful in your dinner to lift it to a new level.

Why rubs? A rub (or dry marinade) can make a huge difference to the food we cook. Not only does it have a great shelf life, so none of the rub is wasted, it can help penetrate into the meat which can help to tenderise it. My rubs will have a much lower sugar content then many wet marinades and mass produced supermarket style rubs which, due to the sugar content, can burn long before the meat, fish or veg is ready. Rubs are versatile and what you can use them for is only limited by your imagination. I have used my naga nitrate when pan frying squid and it was amazing!


The main range will be launched with:


Naga Nitrate - with a whole Naga in each rub this is a hot and spicy rub that packs a real punch but with the addition of earthy beetroot, smoked paprika and unrefined brown cane sugar this is really a flavoursome beast to tame.

Tantalising Thai - a coconut based rub which will work not only as a rub but as a base to a great Thai curry.


Mediterranean Madness - with sundried tomatoes, herbs and garlic this rub will be great on roasted vegetables or added to butter then rubbed onto chicken before roasting.

One day, while I was busy in my kitchen working on recipes, my son Kyle came in and said he wanted to make his own rub just for children and, with little guidance, he did. That was like a smack in the face - why not? As well as the main range, I could make a range just for children to help them (and their parents) get involved in the kitchen. With low salt and sugar content, the range of rubs will be super healthy. 


The childrens range will launch with Kyle's 'Kicking Chicken' - a mild chilli and smokey dry marinade ideal for coating chicken or mixing into breadcrumbs to make home made chicken nuggets, but will work on any meat and is very tasty on corn on the cob.


The second to launch will be Kyle's 'Fantastic Fish' - a mild dry marinade with a hint of coconut to make fish less scary for some children and will work wonders with homemade fish fingers.

With its own unique packaging and illustrations by Kyle, this range will really make children happy to have a product in your kitchen cupboard that's truly theirs.


With an offical thumbs up by environmental health and with everything crossed and a strong wind behind me (no fart jokes please) I'm hoping to launch around June/ July 2018 time - I will still be working full time and doing this in the evenings and on weekends as I need this financial security behind me.

I will be attending as many food festivals as possible and selling on my online shop.


Do come and say hi if you see me at a food event or have a look at my online shop - coming soon! 

2018 has had a very exciting start, and I can't wait to see where it takes me.


Yours in cooking, The Lost Chef.