Thom Eagle is one of the UKs leading voices on food and fermentation. He has presented at the Oxford Symposium of Food and Cookery on fermentation as a method of reducing food waste, consulted on various food preservation techniques, and headed up the opening team of Dalstons Littleduck, a restaurant and wholesale fermenting kitchen. He is the author of two books on cooking and preservation, Summers Lease and the award-winning First, Catch and has written extensively on the subject for publications including Vittles, National Geographic Food and Locavore.