Serving up Sustainability

Serving up Sustainability

By Tried and Supplied
Discussing how chefs, farmers and technology can combine to create a sustainable and diverse food system.
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StreetCube: cooking up a sustainable storm for Londoners

Serving up Sustainability

StreetCube: cooking up a sustainable storm for Londoners

Serving up Sustainability

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Transforming a rundown country pub into Sustainable Business of the Year
Ollie Hunter tells us how he turned The Wheatsheaf, Chilton Foliat, a rundown Wiltshire pub, into a thriving and award-winning sustainable business, sourcing food and drink from the local area and making an organic menu work effectively for his bottom line.
39:13
December 11, 2019
StreetCube: cooking up a sustainable storm for Londoners
In this episode we speak to Pascal Gerrard, founder of StreetCube, a series of sustainable street food kitchens dotted around London in converted shipping containers. Pascal's mission is to bring nutritious and sustainable food to communities around London, while simultaneously training up the next generation of chefs on sustainable cooking with the help of Raymond and Oli Blanc. StreetCube on wheels is coming to London next year - roll on 2020!
17:37
December 3, 2019
Getting game on the menu
Game has attracted interest on menus recently as a sustainable source of protein. In this episode we are joined by Tom Adams, founder of the British Game Alliance, Tony Hayns, Executive Chef at Artizian Catering and Guy Wade of Woodmill Game and his own game food truck Screaming Peacock, to discuss how to get game on the menu and some of the challenges faced by the industry.
43:43
November 12, 2019