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.
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.
There’s something for everyone at the forthcoming Brighton Viva! Vegan Festival from Vegan Events UK on 29th and 30th September.
Closing a popular and successful chicken restaurant and replacing it with a small-plate eaterie that gives vegetables star billing and serves meat on the side may seem a little crazy. But that is what the team behind Chicken Shed and now Root has just done at Cargo in Bristol’s Harbourside.
From pansies to parsley, roses to rosemary, this summer’s menu at The Queens Arms in Corton Denham, Somerset, is brimming with fresh flavours and floral flourishes, gathered from the pub’s own kitchen garden. New head chef, Steven Mesher, has forged stronger ties than ever with the gardening team, visiting the plot on a weekly basis with owners, Jeanette and Gordon Reid, so that the kitchen can be led by the land.