Inspiration and trends

Shifting from a global, industrialised commodity food system back to a more localised, regenerative, smaller scale yet still productive food system, requires a considerable mindset shift in how we buy, value and transport food. Three core challenges emerged from the discussion: How do you find local producers? How do we reflect the true value of food in our purchasing decisions? How can we create efficient distribution of local produce?

July 19th is the date the hospitality industry has been waiting for. And it has been a long time coming! Many places have been lucky enough to open with outdoor spaces, but social distancing and enforced table service has made it a much slower opening that the industry would have liked. Luckily at t…

What are the British equivalents to the great continental cheeses we all recognise – the Gruyères, Parmesans, Fetas, Manchegos, and Goudas?

Don’t waste that luscious-looking foliage on your radish plants. Use it to make this alluring, surprising version of traditional pesto.

You may have heard of natural wine, or orange wine. But not many people fully understand what it is, and why it is such a big trend. Well, I’m going to explain the history of natural wine, as well as dispel a few common myths about it. What is natural wine? Generally speaking, natural […]

As fires continue to blaze in Australia and President Bolsonaro in Brazil supports the commercial development and large-scale deforestation of the Amazon, starting a new decade seems like a scary proposition. Will we learn and act in time as a global community to protect the natural world we live in…

Most people would use leftover bread to make bread and butter pudding, but if you’re Morgan Arnell of Crumbs Brewing, you’re going to turn it into beer.

Chef Elliott Lidstone moved from working in a Michelin star restaurant in London to setting up his own sustainable restaurant in a shipping container .

Richard Vaughan, owner of Huntsham Farm describes the ins and outs of farming rare-breed animals to achieve Heston Blumenthal’s idea of perfection.

It’s good to know that the G7 leaders actually pay attention to the sustainability of the restaurants they choose to dine in. This year they even went so far as to choose a restaurant that hadn’t opened yet and ask the team to open specially for them. The restaurant was the spectacularly located and…

The Pennington brothers have come up with an innovative solution to the ever-changing COVID restrictions for their restaurant business, near Bristol.

This is not a cook book. It’s a real page-turner laced with pearls of wisdom, practical tips and inspiring visions of a sustainable food system. I was gripped from the beginning as Douglas McMaster tells his story from dropping out of school aged 16 described as ‘dumb’ by fellow students and teacher…

Devon is lucky to have such a well-travelled and passionate chef as Tim Bouget, owner of Café ODE, the highest-scoring sustainable restaurant in the UK.

The demand for free-range eggs is increasing, but the lives of free-range egg farmers are not getting easier. I spoke to Ben Jackson of Fluffetts Farm in Hampshire about the challenges of modern egg farming, the quirks of chickens and the unique diet he has developed for his hens. SD: You used to…

Over a meal of fermented vegetables and fresh fish I spoke to Matthew Pennington of The Ethicurean about fungi, fermentation, and gut health.

Pete Thompson is a third-generation farmer who has had to adapt with the times and has taken a very inventive path. Taking the plunge initially into producing specialist Chinese vegetables for the Chinese catering industry, he has developed his offering through apples and pears, apricots and plums t…

In a little Wiltshire village with streets clearly made for carts not cars and the weather perfectly suited to fish, I found Jack Glendinning, owner of Mere Trout Farm. Greeted by an array of friendly dogs, little to large, I sat down to tea with Jack to hear more about what happens on the farm […]

There is a huge amount of pressure on farmers to farm more sustainably, but very little focus on how the market can support them in making the necessary changes to realise this ambition. ‘Dynamic procurement’ is a strategy to adjust procurement practices to better reflect and support sustainable farming.

A trip to Oxford was not going to be complete for me without a visit to Raymond Blanc’s Le Manoir aux Quat’Saisons hotel. However, one look at the prices on the menu was enough to make me realise that staying there or even eating there was going to have to remain a lofty dream for […]

Eccentric guide for people who take food and drink seriously

Industrial hemp is a booming industry with many environmental and health benefits, if we can just look past its connection with marijuana.

One of the key challenges for young farmers today is finding affordable small farms they can invest in. Sustainability is a long-term investment.

Tim Thompson from Hampton Gay Farm explains why he chose to go organic and 100% grass-fed. This has enabled his cows to self-medicate.

Analysis of the EAT-Lancet planetary health diet by Tried and Supplied founder, Domini Hogg, highlighting the dangers of oversimplification.

Cacklebean eggs are the stuff of legend. I first heard of them then around a year ago when I was visiting Wild Thyme in Chipping Norton. Nick, the chef there, waxed lyrical about the eggs and then shortly afterwards I was able to taste one at The Tea Set – absolutely fabulous! Ever since I […]