Colin joined Winteringham Fields in 2005 and quickly set about founding a farm on the estate – a farm which now supplies McGurran with hand-reared lamb and fresh eggs.
In 2012 he received media prominence on the popular BBC cooking competition, Great British Menu, where he wowed the judges with his main course ‘quail in the woods’ which made it through to the Olympic banquet.
Colin was born in Zambia and spent the first six years of his life there where his father was an engineer. The family then moved to Abu Dhabi where he stayed until he was 20. Colin’s initial food pickiness wasn’t helped by the way his father got him to eat food:
“I’d sit there for hours while my dad made me eat everything on my plate so by the end it was over-cooked and stone cold. That’s no way to get kids interested in food.”
However, Colin’s grandmother finally got him into cooking.
“She got me making Yorkshire Puddings and pies. I really enjoyed sitting down to eat it and we’d discuss how we could have done it better or what we liked about it. I’ve always been creative with my hands and so I really enjoyed that side of it.”