John Doig is a much-traveled Kiwi writer and cook who settled in Kent to educate his children after a lifetime in Asia, New York and France. He’s the food fanatic who makes the bacon, saucissons and cured products at Moons Green. John can tell you a dozen different ways to enjoy a pig’s ear or add flavour to a rare breed pork terrine.
Bill Mason is our marketing man. He grew up on a smallholding in Wiltshire, where his family kept outdoor pigs and free-range geese. For many years he abandoned rural life for the lights of London where he worked as a branding consultant and publishing designer. The new millennium found him in Gothenburg where he has been photographing and packaging books for Swedish publishers. Check out his website, www.billmason.eu .
