FRESH PRODUCE FROM YOUR
As an ethical chef, I hold myself and my suppliers to the highest standards.
I only prepare sustainably-produced, seasonal food from suppliers that I know. Where possible, I choose organic. Given the complexity of the ‘organic’ definition, I prefer to choose ingredients based on factors like farming practices, seasonality, freshness and soil quality.
I take pride in knowing my suppliers by name and visit their farms regularly.
This includes Coxtie Farm in Essex who are Pasture For Life certified and prioritise animal welfare. Coxtie Farm is proof that ethical farming translates to quality on the plate.
The key to zero waste is discipline
It is important to me that I work as close to zero waste as possible in my kitchen and I strongly believe this is attainable for everyone.
Here are a few simple rules I live by:
Plan your meals so you have the right amount of produce and none is wasted.
Use leftover fruit or vegetable that are starting to turn – by pickling, baking or stewing.
Challenge overzealous sell-by dates by storing fresh produce correctly.
I don’t have all the answers, but I’m educating myself and passing on what I learn. I’ve partnered with Sustainable Food Trust, global leaders in food sustainability, who campaigns for a more transparent food system.
There are some exciting collaborations coming soon – watch this space and my social channels!