We recently contributed to a crazy dinner at PX+ Festival at the end of August, as part of the Cook it Raw programme at the festival. We cooked alongside Claudette Zepeda-Wilkins and Santiago Lastra to serve an improvised dinner in the yard at Duchess Farm. All of the food was cooked outdoors over a series of wood fires, with amazing support from Keith (@thebearbq) and Julian from the London Log Co.

Claudette is a Mexican chef who recently opened El Jardín, her highly anticipated first restaurant in San Diego, California, where she cooks traditional and modernised regional Mexican cuisine. Santiago is also a Mexican chef, a former alumnus of Nordic Food Lab (his time there nearly coincided with Josh) who has been cooking dinner all around Europe after a stint organising ingredients for the Noma Mexico popup.

The first PX+ festival took place on Duchess Farm, a rapeseed farm near Sawbridgeworth in Cambridgeshire. Organised for the hospitality industry, it brings together farmers, chefs, restaurateurs, sommeliers and everything in between. It was stacked with talks, demos, a farmer's market and a series of dinners by chefs from near and far. Look out for 2019 dates to come soon.