"Let these Recipes inspire you, but never limit your creativity!"

Sophie de Jong

Cooking Tutorials

Quinoa dish, with Russian Kale, roasted Pumpkin seeds and Pomegranate

Cooking Tutorials

Pimentada – Roasted pepper concentrate

Cooking Tutorials

Homemade Sweet Pepper Relish Recipe

cooking video

Roasted Sweet Peppers with Garlic and Rosemary Recipe

Basic

Old School Sauerkraut Recipe Using Fermentation Pot

cooking post

Zucchini Fritters with Nigella Seed

Cooking Tutorials

Creamy yellow curry with almond and zucchini

Breakfast

Savory cheese cake with Portuguese ‘queijo fresco’ and oregano

Cooking Tutorials

Peas in smoked paprika sauce with flaky pita bread and poached egg

Cooking Tutorials

One pot creamy green onion and egg dish

Learn How to Grow, Cook and Preserve Nutrient Dense Food!

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Matchstick Fries with Garlic and Parsley

Spicy Farm-Fry with Garlic, Jalapeño, Potatoes, and Cabbage Stems

Chinese Cabbage with Sesame Sauce (Tahini) and Tomato flakes

Building Flavour: learn how!

Cured Meats

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Fermented Vegetables

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We are The Farming Chefs

Filipe

Filipe's Background

Coming from Portugal I grew up with great cooks in the family. My grandmother was a professional cook and she instilled a teal sense of love for food in me. I spend hours helping her in the kitchen. My grandparents both has their homesteads in the village we live now and I spend most summers right here on this land helping my grandfather farm. This love for food & nature combined itself when I went to culinary school in Beverwijk. After I met Sophie we started our first restaurant together in 2011. We opened our second place in 2013 combining organic farming and cooking on our Farm to Table in Italy. Now we are fortunate enough to cook, farm and teach from our ideal reiterative farms right here in my homeland Portugal.

Sophie

Sophie's Background

I am a trained chef, organic farmer and entrepreneurial spirit who loves to create. I studied at Leith's School of Food & Wine in London and worked in restaurants all over the world before opening up our first ever restaurant in 2011. We found our niche when we openend our second -Farm to Table - restaurant a few years later. When cooking Farm to Table Food you are blessed with a wide variety of high quality local produce and an ever changing succession of abundance. Our new venture The Farming Chefs enables us to share our extensive knowledge with all of those interested in cooking and eating an exciting omnivorous diet. Trust me, this style of cooking will blow your socks off!