Forest of Dean born Dan Shearman is a private nose-to-tail chef producing award winning food focused on sustainable whole animal cooking and wild foraged ingredients.

For the best part of a decade Dan took to the streets of London promoting ethical nose to tail food from the hatch of his food truck, The Roadery. His adventures have seen him cooking on the BBC with MasterChef judge Gregg Wallace, knocking out whole beast BBQ for a listers on blockbuster movie sets, feeding hundreds of people in the Calais and Dunkirk refugee camps, through to cooking in the Arabian desert and serving the crown prince of Dubai under the shadow of the Burj Khalifa.

Dan is a passionate chef and campaigner with an unwavering vision for the ethics of meat production and the way we consume it. As a food truck chef, he has his finger on the pulse of world street food and brings a unique, modern take to whole animal cooking.

When not catering for private events you can find him tackling the issue of meat industry food waste with The Carcass Cartel, as well as wandering the allotments and rooftops of London collecting city honey for his popular Wilderbee Urban Chilli Honey.

Instagram: @chefvandan