Longer days, daffodils, tree blossom, lambs, sunshine, happier people... but as a chef, I'm not yet satisfied. We are in the hungry gap. There is an Organic Wagon at the end of my road (it used to be the Veg Shed but is now a colourful old cart run on an honesty box basis). I stop there, if not to buy something for supper, then to seek inspiration in the abundance of colours and shapes. At the beginning of the month, I collected a beautiful purple sprouting cauliflower but since then there has been little more on offer than potatoes, cauliflowers and kale, diminishing daily. That is set to change: spring has sprung and although there is a frustrating gap, I am excited that tomorrow I am going to collect fistfuls of wild garlic leaves. In a few weeks, they will produce white flowers, with a spicy allium scent, that will daintify any salad or soup.
MasterChef 10th anniversary series
Last autumn, the BBC came to film me cooking at home and at Westonbirt. They were revisiting the finalists from the last ten years (pictured above) to find out how their careers and lives have changed since MasterChef. I was also invited back to the studio to taste some of the new contestants' food - it brought back memories and although the quality was very mixed, it did remind me how far I have come in two years.
My appearance will be screened in Episode 7, at 8pm on Wednesday 9th April 2014.
I was recently asked to cater for an 80th birthday dinner. I have already cooked for 21st, 30th, 40th, 50th, 60th, 70th and 80th birthday dinners! If you're turning 90 or 100, please get in touch. kojcooks.co.uk/specialoccasions
I'm currently designing a Japanese street food banquet for an investment management company offsite. There's a range of ideas to involve food and cooking in your teambuilding events. Visit kojcooks.co.uk/corporate
I have had a lot of requests recently for lunch, often Sundays but mid-week as well. If you fancy entertaining your friends, but don't fancy the time in the kitchen that comes with it, visit my website. Menus start from £45 per person for weekday lunches and include nibbles, three courses and petits fours. Here are some of my favourite lunch dishes this year.
At long last, in follow up to a series of village hall cookery demonstrations that I have held over the past year, I am pleased to announce the launch of Shipton Moyne Cookery Club. If yoga, pilates or male voice choirs aren't your thing, I'll be running a 5 week course of cooking classes on Tuesdays beginning on 29th April and running until 27th May. The course will cost £99 for 5 sessions, which includes the tuition and ingredients to create a meal for two people.
For more details, visit kojcooks.co.uk/shiptonmoyne
Perfect for holiday cottages, or in other words, self-catering holidays where you don't really want to cater yourself. I cook breakfast, lunch and dinner for your entire party. If the weather turns bad, join me in the kitchen for a cooking lesson. kojcooks.co.uk/privatechef
If you're stuck for ideas for someone's birthday, have a look at some of the private cookery classes that I offer. kojcooks.co.uk/giftvouchers
Food Festivals and demonstrations
The Food Festival season kicks off in May. First up, Marlborough Food Festival on Sunday 11 May, followed two weeks later by Foodies Festival at Marble Hill (a new venue).
For a full list of demonstrations, visit kojcooks.co.uk/demonstrations
I'm honoured to be chosen as the first guest chef at Lucknam Park Cookery School. Head Chef Kesh moved from the restaurants at Lucknam Park just over a year ago and in that short time has built a first class cookery school, with a wide array of courses on virtually every single day of the week. Now, they and some of their regulars are ready to take on Japanese.
On Thursday 22 May, I will lead a day course in Japanese cookery, introducing the ingredients and showing how simple it is, once you have a few basic building blocks under your belt.
To book a place, please visit: lucknampark.co.uk/cookeryschool
I am now working with Celia Duplock, a macrobiotic chef, consultant and cookery teacher. There is already a strong overlap in the Japanese cooking that I offer, but with her advice, I can now produce delicious food that not only satisfies the gastronomic hedonist in you, but that is also exceptionally good for your health and wellbeing in the longer term.
For more details, visit: kojcooks.co.uk/macrobiotic
Looking for part time staff
I am looking for part time staff, both to work front of house and in the kitchen with me. Experience preferred for front of house but not necessary for kitchen - all I need is someone who is quick to learn, enthusiastic about cooking, hard working and fun to work with. The role is broad and versatile - don't apply if you're afraid of a bit of washing up - that happens in a kitchen.
To apply and for more details, email me