Welcome to Draeyk.com

A graduate in Conservation and Landscape Architecture, I have dedicated my career to exploring the world and working collaboratively with diverse communities to organize and implement various projects and ideas. Over the past twenty years, I have been committed to green initiatives, well-being, sustainable living, and spiritual practice, all of which are central to my love of life.

As a self-taught plant-based chef with a specialization in medieval cuisine, I have expanded my sustainable approach to the culinary world. This passion led to the establishment of a successful food-based enterprise. Currently, I serve as the director of a business employing 35 people.

Until 2021, I ran a small regenerative farm on Dartmoor for eight years, where I grew organic food and produced heritage apple juice. My journey then took me to Scotland, where I wrote my first book. In 2022, I became a councillor, and in 2024, I was ordained as a celebrant.

I am now on the brink of opening a gallery and shop that will specialize in nature representation within Celt, Pict, and Norse mythology and culture. My multifaceted career reflects a deep commitment to sustainability, community engagement, and cultural heritage. 

Check out my YouTube channel for latest videos. 

Contact me via link below or find me on that other social media! 

Meanwhile why not try this recipe out?

Kartoffel Pflaumensuppe

@www.draeyk.com

A recipe from a dear friend’s Grandmother, tweaked by me. 

REMEBER! With any recipe, keep tasting and alter it to YOUR taste! Thats’ how we learn to ‘be the dish’ not just makers of the dish!

One onion; diced, 6 cloves garlic; roughly chopped and fried till soft and golden

Add 200g smoked tofu (pre-fried) 

Add 1.5 litre water

If you are not using smoked tofu, then add smoked paprika (half t-spoon), the key is to have a smoky taste. 

Add to this 1/4 finely diced fennel bulb and one diced carrot

Add 1tsp thyme,  1/2 tsp oregano, 1/4 tsp ancho chilli (ads spice and smoke, if not add 1/2 tsp ground black pepper) 10cm stick of rosemary, 10cm stick bay leaf, 1-2 tbls tamari. 2 tbls apple concentrate

Add 4 medium potato roughly cut into quarters

Add 3 diced firm plums (you can of course used preserved plums)

Cook for about 30 minutes

Salt to taste, add 3 halved firm plums and handful of chopped parsley and cook for 5 minutes… serve with sprinkle of fresh fine chopped parsley and chives.

home

 Welcome to Draeyk.com

Born in ‘69. A graduate in Conservation and Landscape Architecture, I have  lived on three continents and proudly spent the last twenty years working collaboratively with diverse communities organising and implementing projects and ideas.  Within this, a commitment to 'a world that celebrates nature, celebrates life' focus my embrace of green initiatives, wellbeing, sustainable living and spiritual practice. As a self-taught plant based chef specialising in medieval food I have expanded this approach onto the plate, and for many years ran a successful food and events based enterprise. Having spent eight years running a small farm on Dartmoor in England growing organic food, producing heritageapple juice and re-wilding. I am now living in Findhorn Eco Village, Scotland where I have just completed my first book of speculative fiction. I am a celebrant, elected councillor and member of various organisations making a difference in the community while I continue to hike, swim and exploring this wonderful landscape. 

Check out my YouTube channel for latest videos. 

Or find me on that other social media! 

Meanwhile why not try this recipe out?

Kartoffel Pflaumensuppe

@www.draeyk.com

A recipe from a dear friend’s Grandmother, tweaked by me. 

REMEBER! With ally recipes, keep tasting and alter it to YOUR taste! Thats’ how we learn to ‘be the dish’ not just makers of the dish!

One onion; diced, 6 cloves garlic; roughly chopped and fried till soft and golden

Add 200g smoked tofu (pre-fried) 

Add 1.5 litre water

If you are not using smoked tofu, then add smoked paprika (half t-spoon), the key is to have a smoky taste. 

Add to this 1/4 finely diced fennel bulb and one diced carrot

Add 1tsp thyme,  1/2 tsp oregano, 1/4 tsp ancho chilli (ads spice and smoke, if not add 1/2 tsp ground black pepper) 10cm stick of rosemary, 10cm stick bay leaf, 1-2 tbls tamari. 2 tbls apple concentrate

Add 4 medium potato roughly cut into quarters

Add 3 diced firm plums (you can of course used preserved plums)

Cook for about 30 minutes

Salt to taste, add 3 halved firm plums and handful of chopped parsley and cook for 5 minutes… serve with sprinkle of fresh fine chopped parsley and chives.