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.
Locavore caught up with the Culpeper pub to talk about 17th century botany, stargazing, and giving back to the community.
Kai Restaurant have been at the forefront of Galway’s food scene since they first opened their doors in 2011. With unwavering commitment, they have striven to offer excellent food with excellent service whilst holding tight to a philosophy of localism, seasonality, and sustainability.
Usually October and November are the months for wild chestnuts, but regardless of timing they are often tiny malformed things with little actual flesh. Sometimes you do come across a good crop, more often later in the season when the seed has had time to fully develop, although the squirrels also know this.
Goatober, the month-long goat meat celebration, has become an international campaign bringing together dairies, farmers, NGOs and individuals who are passionate about ending food waste in the goat dairy system.
BREAD & BUTTER is a love letter to two glorious foods that have graced our tables for centuries. Delving deep into the history and culture behind the bread and butter partnership, Eve Hemingway, baker Richard Snapes, and chef Grant Harrington explore how bread and butter are eaten across the world,
The Wild Meat Company was established in 1999 by Robert Gooch and Paul Denny, who were keen to take the muck and mystery out of buying, preparing, and eating game.
There’s something for everyone at the forthcoming Brighton Viva! Vegan Festival from Vegan Events UK on 29th and 30th September.
Sign up to our Newsletter to be in with a chance of winning dinner for two at the Ethicurean, along with two nights’ accommodation and £100 spending money.
The summer here in Burgundy has been hot, and dry. We have had no significant rain since May, and even now, as September winds down towards October, there is not a cloud in the sky and the daytime temperatures reach 30ºc.
Chicken-of-the-woods (Laetiporus sulphureus) is a startling fungus. Often bright yellow, and rather alien in appearance, it grows mostly on the trunks of oak trees, though sometimes on poplar or yew. It is a parasitic fungus, and eventually causes the rot and death of its host.
Making time to cook has become one of the most important things I do in my life. When we stop for a moment and do it, even in the simplest sense, it makes us feel good inside. Not only does it nourish our bodies and sustain our minds, but it’s vital for our happiness and wellbeing.
Locavore spoke to Lennox Hastie about the way that fire can tease the best from good ingredients, the recent changes in kitchen attitudes, and about respect for the people and culture surrounding different cuisines.
At the back of the house there is a room that originally would have been the ‘summer kitchen’. It would have had a sink, a dirt floor, a fire or oven, little else. It would have been used for cooking in the hot, dry summer months as a way of keeping the main house cool.
Locavore spoke to David Corrie-Close about the idea of farming with nature, of allowing the land to find its own identity, and of the advantages of native breeds.