James Strawbridge

James Strawbridge is an award-winning chef, food photographer, and sustainable living expert who transforms how audiences think about seasonal cooking and environmental responsibility. With a first-class degree in Environmental History from York University and a celebrated television career spanning BBC series including It's Not Easy Being Green and Strawbridge over the Drawbridge, he combines scientific knowledge with practical culinary skill. James runs Strawbridge Kitchen with his wife Holly, developing recipes and products for commercial clients including Beacon Foods, and has authored several acclaimed cookbooks. His engaging presentations equip organisations and event audiences with accessible strategies for sustainable food practices, self-sufficiency, and creative cooking that inspire lasting lifestyle changes.

When James Strawbridge relocated with his family from Worcestershire to Cornwall in 2006, BBC2 cameras captured a transformation that would define his career. The resulting series, It's Not Easy Being Green, documented the family's hands-on journey towards sustainable living, blending practical green engineering with environmental development. Armed with a first-class degree in Environmental History from York University, James turned his childhood passion for nature into a multifaceted career that spans television, food innovation, and environmental advocacy. His work has since taken him from recreating historical inventions alongside his father Dick on The Reinventors to managing eco-tourism on a remote Fiji island for Paradise or Bust, and later exploring Britain's coastal culinary heritage aboard the pilot cutter Amelie Rose in The Hungry Sailors. His BBC series Strawbridge over the Drawbridge continues to showcase his commitment to accessible, sustainable living.

James's professional credibility extends far beyond the screen. As an eco-consultant, he conducted comprehensive sustainability audits for prestigious sites including the Lost Gardens of Heligan, whilst his involvement with the WasteBusters charity education programme demonstrated his dedication to engaging younger generations with environmental issues. His collaborative work with Dick has produced several acclaimed books, including Practical Self-Sufficiency and the Made at Home series. Today, James runs Strawbridge Kitchen with his wife Holly, a thriving food development business that creates and photographs recipes from their garden studio whilst inventing new products for commercial clients such as Beacon Foods. His expertise as an award-winning chef and food photographer has made him a sought-after collaborator for major brands, contributing to campaigns and product development that bridge sustainability with commercial viability. His forthcoming book, Salt: The Art of Seasoning, further establishes his authority in culinary innovation, and his upcoming appearance at the Great British Kitchen at the Royal Bath & West Show in May 2027 signals his continued prominence in the food world.

James equips audiences with practical tools for transforming their relationship with food and the environment. His presentations distil complex sustainability concepts into actionable strategies that organisations and individuals can implement immediately, from seasonal cooking techniques to self-sufficiency practices that reduce environmental impact. Drawing on his unique combination of academic knowledge, hands-on experience, and creative culinary skill, he inspires lasting lifestyle changes that extend well beyond the event itself. Attendees leave with renewed confidence to embrace sustainable food practices, understanding that environmental responsibility and culinary excellence are not competing priorities but complementary goals. His warm, accessible approach demystifies green living, proving that meaningful change begins with simple, achievable steps that anyone can take in their own kitchen and community.