Richard White

Richard White originally trained as a pastry chef and worked as a successful self-employed baker with bread, cakes and pastries for about 15 years, but has always been interested in sustainable living on a whole. In 2015 he decided to give up his bakery business to focus more on his land – to grow food and raise animals – and continue building his home, using alternative low-cost materials.

During his online research Richard came across cob building; and since his great passion for food and for unique ways of cooking had not been put on hold along with his bakery business, his first cob project was a pizza oven. Since then he has been building his house and various other projects out of cob.

Richard grows all his fruit and vegetables without the use of any chemicals, and raises his chicken and sheep free range, using healthy fermented feed. He passionately cooks for his wife and two teenage daughters on a daily basis, and continuously seeks to improve his ways to live a healthy life as close to nature as possible.