Obsessed with food from an early age, Freddy Bird grew up in the countryside in the South West, where he spent his days messing about on the River Chew, fishing and cooking his catch over the fires he built. An older Freddy went on to train at Ballymaloe; he then travelled and ate his way around the Mediterranean, Northern Spain and the Middle East before working in London at 2 Michelin star restaurant The Square and then Moro. Freddy returned to the South West to open the Lido in Bristol, where he has won critical acclaim with his distinct style of cookery, ‘Bird Food’.

 

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