This past December I went home to the US for the first Christmas with my family in eight years. Of course it was going to be great, but when I booked my flights back in October I was still oblivious to just how special it would be. After receiving my host’s home address to calculate …
Popping across the pond for a visit to Woods Hill Table Read More »
By Vicki Hird, Farm Campaign Coordinator, Sustain: the alliance for better food and farming We have a chance of fairer, better food policy – we need your help We have a once-in-a-lifetime chance to transform how we support farmers and get new and better food onto our plates. Leaving the European farm policy means a …
A few years ago, the great Alice Waters told me that I had to raise my eyes up above the stove. She was so right and it’s true for all chefs – we have a duty to do more and go further. There is more than enough food on the planet to feed the world, …
By Will Nicholson, Founder, IntoFood Food systems contribute at least 25% of man-made greenhouse gas emissions (1), are major consumers of available water (2), major causes of deforestation (3) and both terrestrial and marine biodiversity loss (4), and yet about a third of the food that we produce is never actually eaten (5). Added to …
By Paul Grey, CEO of Friends House (London) Hospitality Ltd Friends House (London) Hospitality Ltd just celebrated its 10th anniversary! For the last decade, we have built the success of our company and its operations – event venue, café, restaurant and guest accommodation in London (opposite Euston Station) and Cumbria – around one core idea: …
Sweet smell of sustainable success at Friends House Read More »
By Liam Kurzeja, Marketing Manager, RSPCA Assured If you caught Jamie and Jimmy’s Friday Night Feast on Channel 4 a couple of weeks ago, you will have heard their idea about high street chicken shops using meat from ex-laying hens – but how viable is this really? And what are the opportunities for foodservice? But …
Is it time to stop being chicken and try laying hen? Read More »
Jamie Oliver and his farmer pal Jimmy Doherty conducted a fowl experiment last week – on their TV show Friday Night Feast. They took over a Southend chicken shop and served the regulars their favourite fried chicken but with a twist – it was free-range. The response was super-positive and the admittedly small sample said …
By Carol Lever, Director of Free Range Dairy Network CIC At Christmas, I always find myself looking back over the last 12 months, taking stock and preparing for the year ahead. It’s been a busy year for Free Range Dairy Network and we’re grateful to the Sustainable Restaurant Association (SRA) for all their help in …
Ugly, wonky, crooked, odd. None of these adjectives shout appetising, do they? But, as this photo of produce from Watts Farms shows, it would be an absolute crime for these delicious looking vegetables to end up anywhere other than in their intended target – a human stomach. Fortunately, the world has woken up to food …
Being surrounded by coffee roasters, syrups, gadgets, gizmos and machines at Caffe Culture, highlighted the elephant in the room, or cow in fact. Brits are now drinking an astonishing 1.7bn cups of coffee a year. But with lattes and cappuccinos ranking as the most popular brew, it’s milk that’s cafes are selling most of. But are …
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