Sam Sohn-Rethel

Sam has built his career cooking in various restaurants in London and Bristol over the last 15 years including Moro and Bells Diner.

He is currently a food consultant for Mevalco – an importer of amazing ingredients from Spain – and the development/consultant chef at the Bristol Lido.

One More, No More

One More, No More

Storecupboard Cookery

Storecupboard Cookery