Max works internationally as an educator in food traditions & methods. He is an active archivist of traditional foodways & founded Up There The Last (2016) as a writer, photographer, food producer & speaker.
Recent work includes creating the Keep at Sally Barnes’ Woodcock Smokery & helping develop the natural cheese, Carraignamuc, at Lost Valley Dairy, & establishing the Booley from which he runs new courses & events, all focused on encouraging connection to real food. He splits time between coastal West Cork & the Italian mountains.
His empowering sessions are designed to reconnect people to our inherent ability to harmoniously convert the landscape into food, inspired by intuitive & resourceful methods gleaned from working alongside artisans across Europe. By helping to re-awaken these abilities that are intrinsic to us all, he hopes that we can carve out a better future for our food by honouring techniques of the past & providing an archive of these methods so that they don’t get lost in today’s modern world.