Male, , birthday 27th September
Joined August 2016

I was the product of 2 beatniks went to a state boys only grammar School.and left in 1984 .Then after living in France and Spain for 4 years.Ended up doing an apprenticeship with my father who was an advertising Conceptual creative He ran his own business out of an office on Parkway in Camden town.He taught me Copy writing Sales pitching ,How to package and sell an idea How to manage continuity programs .His business went down in the Thatcher recession and the combination of ill health and economic stagnation and bad choices in working partners .I became disillusioned and never quite grasped that the industry is basically geared around tricking people into consuming and purchasing product,and the increase in profit and market share for major corporations ..I then got into professional cooking for 25 odd years .Passed my city and guilds and went into the industry .I achieved an AA recommendation and learnt to cook to a rosette standard It had its thrills and spills, this point in time I am sick of it and want to re focus my energies into music .I am also very interested in the current political climate both World wide and domestic and am physically revolted by neo libertine ideology .The power of the big banking institutions and how the media control s and manipulates the mood and feelings of the population (brexit was a fine example of this) . .Some way I think I can, when hooked up with the right like minded people help harness the 2 and help Shape a new world that harks back to the political ideology of positive change for the better from the era when I was born .Not the Draconian culture of greed and purposely designed inequality ,hate and fear peddled to the masses today .I believe in Corbyn and I hope and I know that it is possible, that he will get to fulfill his destiny , but it will take people like us to help him otherwise the bad will triumph .Any way that s where I am at and how I feel .I hope some of the people attracted to this campfire concept feel the same and after the festival and meeting alot of you I am sure we are all kindred spirits x Bring it on !


Key Skills





From being born in the mid 60's By all that's around me .To the present.
Art /Fashion /Music /Design /Politics /Science /Cultural change/Morality/Social Change/Technology /Travel/Language/Communication/Media /Cinema /The written word/ The Underground/Class status and division /



Vegan Tagine


"This dish has got so much edible natural medicines within , that It should boost anyone's immune system to the max .Its almost completely unprocessed too .High in fiber and brimming with anti oxidants and source vitamins .Better than Trump Bleach !"

Tagine s named after the clay cooking vessels with the chimney lids .This one I cooked out in a heavy le cruset on the stove top .Its full of flavour and warming spice and anti bacterial and anti oxidant ingredients .It will clear bronchial congestion and the thyme is anti bacterial too Like culinary antibiotic .


Sharp knives /Stick blender /Coffee grinder or passel and mortar /Wooden spoon   /Heavy base pot big enough to hold the ingredients


I made this fresh out of dried red chillies /Head of garlic /ground toasted black pepper corns /caraway/cumin and coriander seed and ground paprika /salt

Just soak the chillies add the rest of the ingredients and blitz into a paste (Oil can be added too)

Main ingredients

Aubergine/Butternut squash /Celery/ Carrot/Onion/Garlic /Lemon /Prunes /Chick peas /Fresh turmeric/Powdered Turmeric Red Pepper/ /Mushrooms /Tomato Puree/Veg stock cubes /Cinnamon quills /powder cinnamon /Thyme /Bay leaves/

and for finishing shredded spring greens with stems removed /fresh mint /Fresh coriander /Fresh Parsley


Cut everything into sensible sizes

Heat oil. I used Cold press rape seed because virgin olive oil changes its taste and molecular structure when heated and pomace is mechanically recovered shite 

Next fry off onion and ground cumin /coriander/Cinnamon/ caraway /Thyme and Cook out tomato puree and add some harissa and other vegetables and stock cubes /Add liquid and lemon wedges and turmeric chick peas/Prunes  and cook out till tender

Cous Cous

Coat grains in olive oil and season and add enough hot water to take up the liquid without it sogging up .The oil will stop the grains sticking and cover Stock can be used but the liquor will flavour it as it soaks up

Just before serving add the spring greens and then the soft herbs and that s it /Serve on a bed of the fluffed up cous cous   with surplus Harissa to taste

Campfire x




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