Since 2015, David has been Director and cheesemaker at King Stone Dairy, on Manor Farm Chedworth in the Gloucestershire Cotswolds. King Stone Dairy is a small scale, quality focused farmhouse cheesemaking business that produces cheese by hand using single herd, organic cow’s milk from the farm and runs a low input, organic system, following regenerative agricultural practices. David's award-winning cheeses, including Rollright, Yarlington, Ashcombe, Burford and most recently, Bibury, can be found at specialist food retailers and cheesemongers across the UK, as well as on the menus of the finest restaurants in the British Isles.

Prior to this David worked as Head Cheesemaker at Gorsehill Abbey Farm in Worcestershire. He has interned with cheese businesses including Cellars at Jasper Hill Farm, Neal's Yard Dairy, Stichelton and Ram Hall Dairy.

David trained in professional catering, and in dairying, cheesemaking, butchery and charcuterie, baking, anthropology of food, food systems and food business at the School of Artisan Food.