Locavore spoke to Francesco Majno, CMO of Crické, about squeamishness, lobster as prisoner food, and the positive environmental effects of eating insects.
“Growing food has changed my life and my connection to place.” Locavore talk to Morgan Koegel, General Manager of 3000acres.
Moving from hedgerows and home kitchens to abandoned orchards and commercial premises, Fruits of the Forage are now campaigning to preserve the heritage fruit varieties of Britain.
Locavore spoke to Jez Rose of Bees for Business about beehive adoption, the decline of pollinators, and the privilege of working with bees.
Winter shivers by in her coat of glass, spilling silver from her pockets as she goes. Frost clings to the mornings, glittering in the rising sun. Yet even now spring waits in the wings, ready with a prompt.
If not for the vagaries of fashion we would still be using alexanders today, but it was replaced in the daily kitchen by celery, much as fat hen was replaced by its cousin spinach.
Gaz Oakley has put together the VEGAN CHRISTMAS cookbook to help anyone cook their own vegan version of an extravagant festive feast.
Locavore spoke to Kerry Bowness about her love of nature, harvesting sustainably, and the treasure hunt that is foraging.
Even the most eco-friendly products tend to come in plastic bottles or similar. As is so often the case, the forest can supply a solution.
Locavore spoke to owner Richard about the changes in the industry over the last century, sustainable lobster, and the future of sustainable fish and chips.
Mushroom season is a fickle mistress. Traditionally things are winding down by November, but fungi are not sticklers for tradition.
Locavore caught up with Fhior’s co-owner and head chef Scott, who spoke of beremeal, the importance of people in sustainability, and the joys of challenging days in the kitchen.
The autumn kitchen is a busy one; filled with pans of bubbling fruit, trays of drying fungi, and boxes of curing walnuts.
Hive & Keeper’s honeys are different. Each is properly single-origin, being from just one apiary rather than blended and homogenised as is common in the honey industry. The honey is sourced from independent beekeepers around the UK, each with unique flavours, connecting back to the hives and the region where they’re made.
Locavore spoke to General Manager of Woods Hill Table, Jason Doo, about the restaurant and farm, their continuing campaigns to improve the food sector, and about revisiting the roots of New England cuisine.