Who we are


Jonathan is both an innovator and extraordinarily practical.

He ran a food business in London for 15 years, London’s first delivery food market: The Food Ferry, which sourced high quality products from Central and South West London.

More recently he has been designing and building highly insulated houses with ground source heat pumps and mechanical ventilation.

He loves good food and has always been particularly partial to a cake.

Jonathan manages the overall operation.

Havenhills Field and Kitchen Jonanthan
Havenhills Field and Kitchen Karen


Karen is an accomplished food photographer and stylist who has gradually become obsessed with food provenance and increasingly disillusioned with what is available.

A keen self-taught cook who has always prioritised cooking from scratch for her family, studied for a diploma in culinary nutrition in 2021 and is focussed on the nutritional value of the food we offer.

She manages the kitchen and marketing as well as taking the photographs.


Janine is our green-fingered horticulturalist.

She has managed various gardening projects including three sites for a Midlands charity providing veg boxes and opportunities for mental and physical therapy.

She has also tutored adults with learning disabilities and has a BSC(Hons) in Environmental Science and an MHort (RHS) in Horticulture from RHS Wisley.

She is very keen on growing organically experimenting with different methods to take the best care of the soil.

avenhills Field and Kichten Janine
Havenhills Filed and Kichen Jess


Steve is our chef who works with us mid week as well as working as a personal chef, food consultant and food educator.

He shares our ethos and also works as an ambassador for the Slow Food Movement.

He has worked in various food related positions as well as running Jamie Oliver’s cookery school in London.

He is constantly experimenting and loves using parts of the plants that often get discarded, such as making vinegars and ferments.

Our food is for the adventurous palette and apart from the vegetables we grow, most other ingredient are organic or sourced locally.