The Punk Rock Farm
Sourdough crisp with aged cheddar, pickled beetroot & thyme — authenticity baked into the crust
Working-class farming roots meet punk rock ethos — anti-hierarchy, DIY energy, no pretense.
Why this bite? Paul's roots are farm labor and punk rock — both reject pretense. This sourdough-and-cheddar bite is authenticity you can taste.
The Story
Before media, before Questex, before boardrooms, there was a farm in England and a kid who loved punk rock. The two might seem unrelated, but they share a through-line: reject what's fake, build with your hands, trust the work over the title. Paul Miller's leadership carries that same tension — agricultural patience layered with punk urgency. This sourdough crisp with aged cheddar and pickled beetroot is both: earthy and sharp, rustic and deliberate, the kind of bite that doesn't need a garnish to prove its value.
Ingredients
- Sourdough bread
- Aged English cheddar
- Pickled beetroot
- Fresh thyme
- Olive oil
- Cracked pepper
Preparation
- 1.Slice sourdough thin, brush with olive oil, bake until crisp.
- 2.Top with shaved aged cheddar.
- 3.Add a slice of pickled beetroot.
- 4.Finish with fresh thyme and cracked pepper.
More from this collection
People — Paul Miller
Still in the Room
Mini Yorkshire pudding with roast beef, horseradish cream & watercress — the leader who shows up in person
The Marketplace
Duo of contrasting canapés — black sesame & citrus — buyers and sellers on one plate
The Walk-Through
Smoky grilled mushroom with truffle oil & shaved parmesan on a crisp — the leader who notices what others miss