A call to the wild.

Sam accompanied chefs George Colebrook and Neil Paterson on a trip to the North West coast of Scotland to document the processes behind their private dining company, Arete.

Diving for scallops, harvesting mussels and cooking over coals, farm to table has had an upgrade. This is nature to table.

Sam’s work embraces the elements, and what follows is a testament to the power and abundance of nature, no matter the landscape.