Jack Turnbull

I trained as a chef before I ever thought about guiding, and the market stalls along this coast still feel like the most honest part of the city to me. On camera I try to let a seller finish their own sentence rather than talking over them with facts I already know. I plan early calls around the tide as much as the clock, since what comes in changes with the season and the weather offshore. Viewers often ask what I would actually cook that day, and I am always glad to answer properly rather than vaguely.