Originally from Allendale in Northumberland I studied Fine Art Sculpture at Bretton Hall, part of the Yorkshire Sculpture Park before being given an Art Residency with the Vindolanda Trust on Hadrian's Wall. I then travelled the world on a shoe string. I came home to the hills and Won a Curatorial Traineeship with English Heritage whilst studying for my Masters at Newcastle University. I spent a couple of years running a wood work studio with my father before before moving to Edinburgh to work in Stone Conservation. 

I studied taxidermy with George Jamieson in Scotland and'freeze dry' taxidermy with Kulis Freeze Dry, Ohio, USA.

I continues to live and work in Edinburgh with my three children.

Juggling 3 Jobs - Working in Contemporary Art, Museum Replicas and the Fake Food Business. 

Professional Member of Edinburgh Sculpture Workshop

Member of Visual Arts Scotland



  • 2012 USA, Ohio, Bedford - Kulis Freeze Dry, Studies in freeze dry taxidermy   

  • 2011 Edinburgh - George Jameison, Studies in traditional taxidermy techniques 

  • 2002 Newcastle University, MA in Museum Studies                        

  • 1994 University of Leeds, Bretton Hall College, BA Hons Fine Art 


I am a traditional sculptor working producing musuem replicas, fake food and contemporary art. My skills including taxidermy, casting, carving, modelling, embroidery as well as drawing, print, collage, photography, film and installation.

My contemporary art practice during the last few years has articulated my concerns with food consumptions and gluttony by subverting food presentation; here I highlight the uneasy feelings at deriving aesthetic pleasure from others’ extinction, the plunder of other cultures/species; where unbelievable reality abruptly forces one to reassess what is true.


When food is generally considered a comfort, these pieces seek to draw the viewer in and elicit discomfort. Questioning extinction, climate change, gluttony, animal agriculture, obesity, starvation, mass production, fast food, GM food, processed food and fashions in molecular gastronomy.