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.
Featuring hands-on classes from the UK’s leading cookery schools, delicious tasting sessions and inspiring demonstrations from renowned chefs, The Chef’s Table Event, is a brand new food event taking place on 15-17 March 2019 in London. The full programme is now live and ticket sales are open!
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.
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.
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,
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.