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Cooking

How to make yoghurt at home in 5 easy steps

10th January 2018

Yoghurt starts with yoghurt. Just a spoon of it. Then all you need are a couple of pints of milk, a thermos flask and eight hours of no work whatsoever, to get you a whole big lot of it. Thick, tangy, creamy yoghurt. No effort, less plastic and a few quid saved. Here’s our guide to help you.

How to make yoghurt at home from scratch in 5 easy steps

You’ll need….

Starter yoghurt

It might seem counterproductive to buy yoghurt to make yoghurt, but this is only necessary the first time. You can use the remaining yoghurt from your next batch to make the following one, and so on and so on. Most importantly, look for yoghurt that has the words ‘live’ or ‘active cultures’ on the packaging. This refers to the living organisms or ‘good’ bacterias which will convert your milk into yoghurt. One other thing to remember is to make sure it’s plain yoghurt – anything that’s flavoured will taste odd in your homemade batch.

Milk

You can use either raw or pasteurised milk, and semi-skimmed or whole milk. Whole milk will give you a thicker, creamier yoghurt.

Equipment

You’ll need a thermos flask to keep your milk nice and cosy while the bacteria does its job turning it into yoghurt. A wide-mouthed flask is best. If you don’t have a thermos, use a heavy pot with a lid, and keeping it somewhere insulated and warm – an oven set at a very low temperature would work. You’ll also need a pan to heat the milk, a spoon or fork and some jars to store your finished batch.

5 easy steps to homemade yoghurt

Step 1

How to make yoghurt at home from scratch in 5 easy steps

Add 2 tablespoons of live yoghurt to a thermos flask.

Step 2

Heat 2 pints (1.1 litres) of full-fat milk over a medium-low heat until almost bubbling (85ºC), stirring often so it doesn’t catch on the bottom. Leave it to cool so you can stick your finger in it but it’s still pretty hot (46ºC). If you want to get specific with this, use a thermometer.

Step 3

How to make homemade yoghurt from scratch in 5 easy steps

Pour a good splash of the milk into the thermos and stir well to combine with the yoghurt, then pour in all of the remaining milk, stirring gently.

Step 4

How to make homemade yoghurt from scratch in 5 easy steps

Put the lid on immediately, then set aside for at least 8 hours. It’s important it is not moved at all during this time, so keep it well out of the way.

Step 5

How to make homemade yoghurt from scratch in 5 easy steps

And there you have it. Tangy, delicious, creamy yoghurt. Store in jars in the fridge. It’ll keep for as long as the regular store-bought stuff.

Enjoy with fresh fruit and yoghurt, or try it in this banana bread or on top of your favourite pancakes.

Caught the DIY pantry bug? Learn how to make a stunning apple cider vinegar, an incredibly easy mayonnaise at home or a go-to paneer cheese at home. Or head to the larder for more store cupboard essentials.

Living

8 farm stay holidays guaranteed to beat winter blues

9th January 2018

The farm stay encapsulates the holiday many of us crave: an unfettered getaway, remote from the mundanity of office life, that narrows the divide between food and plate. Question is, what most takes your fancy?

Brushing elbows with a farming family in the Italian countryside, or getting lost (but not, hopefully, too lost) in 4,200 acres of lush Tennessee wilderness? Here are a few picks of the best farm stays around the world to get you started.

1. Coombeshed Farm, Cornwall, UK

Tom Adam’s Pitt Cue has been a huge part of London’s charcoal-fuelled barbecue and grilled meat movement since he started with a trailer pitch on South Bank. So it was with great intrigue when Adams and British export and New York restaurateur April Bloomfield joined forces to open a B&B farm stay in a rather remote part of Cornwall. A large portion of ingredients used in the restaurant kitchen are grown and reared on site, including the Mangalitza pigs that made Pitt Cue famous.

coombesheadfarm.co.uk

2. Ca ‘de Memi, Veneto, Italy

Ca ‘de Memi, a 40-minute train journey from Venice, is a family-run operation: Ottorino, who helped establish the farm in its modern incarnation, works the land, while Michela, with her daughters, works the breakfast table. The family’s 14-hectare plot is run on the principles of slow food, growing vegetables and herbs and rearing Paduan hens, Muscovy ducks, and rabbits.

cadememi.com

3. Serenbe, Georgia, USA

Here’s one for the sustainable-minded adventurer. A 900-acre farm ­– one that’s part of an environmentally conscious community, no less ­– with 15 miles of footpaths among untouched forests, wildflower meadows, waterfalls, and all the wildlife that comes with it. There’s plenty of opportunity for exploration, while tours of its working farm are available for those more comfortable with someone who knows where they’re going.

serenbeinn.com

4. O’Vineyards, Carcassonne, France

Somewhere between Toulouse and Montpellier is the town of Carcassonne with an imposing 13th-century citadel, complete with watchtowers, battlements and all. O’Vineyards and it’s working winery is found just north of here and guests are free to wander the Syrah and Sauvignon vineyards before taking full advantage of the produce made on site. Five-course dinners and an ample supply of wine provide the main draws.

ovineyards.com

5. Royal Mail Hotel, Dunkeld, Australia

Views of Grampians National Park, close encounters with endangered animals, and tucked-away colonial lodges are abound in and around Royal Mail’s estate. As extraordinary a location as this is, most of the focus at this farm stay is on food and drink. Chefs lead tours of the kitchen’s organic garden, picked clean by resident ducks (rather than maintained with industrial pesticides), the restaurant is headed up by Robin Wickens (regarded as one of Australia’s best chefs), and the cellar, decades in the making, houses around 26,000 bottles.

royalmail.com.au

6. Blackberry Farm, Tennessee, USA

Given its 4,200-acre estate, Blackberry Farm is a farm stay with more than enough variety and intrigue in its natural bounty with which to furnish the bellies and curiosity of its guests. The farm has become a favourite for visiting chefs and producers, not just for the raw materials grown here, but for what’s for lunch too. To top things off, the farm has an on-site World Beer Cup award-winning brewery concocting saisons, pilsners, and pale ales for its guests and the wider market.

blackberryfarm.com

7. Asara Wine Estate, Western Cape, South Africa

Stellenbosch. Arguably one of the prettiest wine regions in the world. Asura Wine Estate, along with its hotel, bumps up against Stellenbosch with some vineyards of its own ­– 104 hectares of mostly red grape varieties are grown here, from Malbec to Petit Verdot. The whole mise en place means it’s a wine lover’s dream with wine tasting, wine tours, and bike rides through local vineyards.

asara.co.za

8. Brown’s Field, Chiba, Japan

Embedding yourself in the Japanese countryside among rice fields, traditional bathhouses, and Ewok-style treehouses sounds almost subversive to Japan’s affinity for the high tech. But there lies pleasure in the simple things. At Brown’s Field, a small farm run by an American ex-journalist and his Japanese wife on the east Chiba coast, everyone from local volunteers to hotel guests are invited to muck in with daily life at the farm. Sound a bit feudal? When rewards of a day’s work are shared at the communal dinner table, you’ll realise maybe Japanese peasant life wasn’t so bad.

brownsfield-jp.com

Bitten by the travel bug? Visit these great food markets of the world on your way.

Prefer closer to home? Don’t miss these six deliciously idyllic UK farm breaks.

Cooking Farming

What are ancient grains and why should we eat them?

1st January 2018

Ancient grains are back in popular favour. A trend that we reckon will only continue to rise. But what even is an ancient grain? And why should we care? Here’s our guide to why we’ve gone crazy for them, their benefits and how to cook them.

What are ancient grains and why should we eat them?

Grains make up more than half of the world’s daily calorific intake. Not to mention the vast amount that also goes to feed livestock – which, in turn, we eat too. It goes without saying that without grain we’d have very different eating habits. And if the world’s grain supply were to suddenly stop tomorrow? We’d be in big trouble.

What are ancient grains and why should we eat them?

“We eat wheat that is dead”

Wheat, corn and rice are the main players – the ones we humans eat the most of. These are crops that have been selectively bred for thousands of years, developed for their resistance to disease and ability to produce high yields. The problem lies with how intensively these main crops are grown, designed to rely heavily on fertilisers and herbicides to grow – damaging not just for our health, but our soils, water and environment as a whole – and to last longer on our shelves. Rather than breeding these crops for their flavour or nutrition, our main source of energy has been bred simply for the quantity it yields, and the economic return it provides big agro-business.

“The problem is we don’t eat true wholewheat. We eat wheat that is dead and denuded so it’s shelf-stable. We lost the taste of wheat and all its health benefits. And for something we eat so much of, it really is a true disaster. If we’re going to change the food system, we have to change how we grow and consume wheat.”

– Dan Barber

What are ancient grains?

And that’s where these so-called ancient grains come in. These refer to grains – like, spelt, barley and millet – and pseudo-cereals – like, quinoa, buckwheat and amaranth – that have been little changed by selective breeding. Meaning, they are genetically very similar, both in terms of flavour, nutrition and yield, to the grains our ancestors would have eaten centuries ago.

Forget superfoods, it’s all about diversity

What are ancient grains and why should we eat them?

Naked Barley growing at Wakelyns Agroforestry – a research farm run by Professor Martin Wolfe a couple of miles away from Hodmedod’s HQ in Suffolk, it’s the perfect place for organic trial plots. This enables the team to try out new and ancient grain varieties on a very small scale and to look at how existing crops might work in different systems.

It’s not because they’re ancient that they’re better – if anything that tag is meaningless – it’s their diversity and what this can bring to our diets and farming systems that’s the key”, stresses Josiah Meldrum, co-founder of Hodmedod’s, the pioneering British suppliers of unusual and underused grains.

“More genetically diverse farm systems, that include a range of cereals in a long rotation, tend to be more resilient to disease and pests. These older varieties also have deeper roots and are better able to draw more of their water and nutrients from the soil than the input-hungry short rotation monocultures we’ve come to rely on”.

What are ancient grains and why should we eat them?

After a global search for seed, a couple of years of trials and several months working out how to flake and mill it, Hodmedod’s have welcomed organic naked barley into their range.

These ancient grains are often more nutritious (a little more exciting) too. A good example is naked barley. Named so because unlike normal barley, the grain falls from the ear without the need for polishing. This also means that, unlike polished or pearled barley, when you eat naked barley you’re eating a whole grain.

Naked barley was a popular crop among Bronze and Iron Age farmers because it’s easy to prepare for milling and eating immediately after harvest, but by the mid 20th-century it had practically disappeared, with wheat taking its place. However, naked barley is a crop that requires half as much water per tonne as wheat and needs far less fertiliser. It’s high in complex carbohydrates, especially beta-glucan – a soluble fibre that has been shown to reduce blood cholesterol. Also when compared to wheat, it’s higher in protein – around 15 or 16% as compared to 10 or 12% for wheat.

“It might have been forgotten by modern farmers and millers, but it can really fit into today’s farming systems, and while it doesn’t produce as high a yield as many other cereals, what you do get from it is far more beneficial to both our health and the environment”, says Josiah.

Enter the UK’s first home-grown crop of quinoa

What are ancient grains and why should we eat them?

Sandoval quinoa crops being grown in East Anglia for Hodmedod’s.

The trick is in getting people to buy it. In the UK, farmers legally have to rotate their crops. Meaning, they alternate between crops that exhaust the supply of soil nutrients with those that replenish them. But they do so on the assumption that anything that isn’t wheat will make a financial loss. There simply isn’t a big enough market for selling alternative grains at a profit.

Thanks to Hodmedod’s and a handful of other pioneering farmers and chefs, change is happening to promote the benefits of unusual and under-used grains, encouraging people to use their purchasing power and incentivising farmers to diversify the grains they sell. Hodmedod’s are selling the UK’s first-ever crop of quinoa, Gilchesters Organics grow and mill grains from einkorn to rye, and Sharpham Park’s organic spelt is sold as flour, porridge and grain.

As consumers, the key is in varying what we eat and supporting the farming systems that enable us to do that – farming systems that are moving away from a one-size-fits-all approach, and rethinking what they grow so it’s more in tune with agro-ecological principles, precisely by introducing a diversity of plants to the land. Helping them to do that could start, simply, with the grains we eat.

Here are a few to start.

5 ancient grains (and a pseudo-cereal) to try in 2018

Spelt

What are ancient grains and why should we eat them?

Spelt is an ancient member of the wheat family and a hybrid of emmer wheat and goat grass. It grows five-feet high whereas modern wheat has been bred down to a more machine-friendly waist height. Nutty in taste, it’s full of fibre and a tasty addition to stews and soups. Pearled spelt is made by bouncing it over five rotating stones which remove the outer bran so it can absorb water and flavour when making risotto. Try Sharpham Park’s organic whole or pearled varieties, grown in Somerset.

Einkorn

What are ancient grains and why should we eat them?

Einkorn is the earliest type of wheat that humans grew and ate. Einkorn production completely disappeared in the UK until 2008, when Doves Farm started working with a small group of organic farmers to re-establish the production of einkorn. Higher in protein than commercial wheats, einkorn flour has a nutty flavour and makes great rustic style breads and pizza bases.   

Quinoa

What are ancient grains and why should we eat them?

Quinoa is actually a seed, not a grain, but it’s used in much the same way. Grown in Peru, Chile and Bolivia for thousands of years, quinoa formed the staple diet of the Incas. It’s a complete protein, which means it contains all nine essential amino acids, and it’s gluten-free. Try its black, red or white varieties in salads, use it to bulk out casseroles or as an alternative to rice or couscous. Try Hodmedod’s pioneering British quinoa.

Millet

What are ancient grains and why should we eat them?

Millet has a mild, sweet, nut-like flavour. A staple for a third of the world’s population, it’s most commonly eaten in India, China and Africa. It’s another gluten-free seed, a good source of protein and is high in fibre and B vitamins. Use it in place of oats to make porridge!

Amaranth

What are ancient grains and why should we eat them?

These tiny seeds are yet another great protein source and are also naturally gluten-free. You can use it much like quinoa, or in place of other grains in salads and soups, or try toasting them in a dry frying pan for added crunch to salads or breakfast bowls.

Intrigued? Here’s everything you need to know about amaranth.

Discover Hodmedod’s and Sharpham Park at farmdrop.com.

Thinking

7 reasons why 2017 was a good year for ethical food innovation in Britain

28th December 2017

Meet the ethical food innovators who took it upon themselves to change how we eat, drink and shop in 2017.

#SquareMileChallenge is one solution to the mass misconception that disposable coffee cups are recyclable. Image: Hubbub.

2017 sent us some worrying signals. Cheap, chlorinated chicken could find its way to the UK. Large scale poultry plants were exposed for their fibs and deceit. Much-loved chocolate manufacturers ditched Fairtrade status. Supermarkets showed disappointing responses to the growingly dangerous use of antibiotics on livestock.

You get the point: headline news in the world of food elicited little more than doom and gloom. To spare us complete despair, here are a few stories that will have you feeling a little more optimistic as we head into 2018.

UK’s first ultra-sustainable cocktail bar lands in London

ethical food innovators 2017

Doug McMaster and Ryan Chetiyawardana of Cub. Image: Xavier D. Buendia.

Cub, a new restaurant-bar in Hoxton, is the birthchild of mixologist Ryan Chetiyawardana and zero-waste pioneer Doug McAllister. The table tops are made from recycled yoghurt pots and the lights from paper mulch and cork. However, the main focus is the food and drink.

Cub employs a closed-loop system to produce as little waste as possible, while nothing but sustainable ingredients are bought into the kitchen and bar. It’s kind of a big deal ­– when someone as with as much international fame as Mr Chetiyawardana opens a bar hinged on sustainability, you can expect the rest of the world to take note.

More people buying into ethicality

ethical food innovators 2017

Native breed West Country Wessex Saddleback crossed with a Welsh Boar pigs at Pipers Farm in Devon

According to a report carried out by Triodos Bank and Ethical Consumer, sales in organic and ethical food and drink flourished in the past year, while conventional food stagnated. It’s good news for ethical food in general, as that side of the market saw a growth of 9.7%, and the fourteenth year straight in which interest in ethical goods has increased.

‘It appears that demand for locally produced artisan food is driving a revival of local shopping,’ said Ethical Consumer co-editor Rob Harrison. ‘Shoppers increasingly want to know where their food comes from, and that it’s come from somewhere as local as possible to reduce its carbon footprint.’

Sustainable cod is back on the menu

ethical food innovators 2017

Stocks of North Sea cod fell to 36,000 ten years ago. So it was remarkable news when the Marine Stewardship Council said reserves had recovered enough in 2017 for them to be sustainably sourced again.

Mark Pike, chairman of the Scottish Fisheries Sustainable Accreditation Group, called this a ‘massive development’ where, finally, shoppers could buy one of the nation’s favourite fish with a clear conscience. We hope the fishing industry collaborates to make sure things stay that way.

Brewers take ethicality to heart

ethical food innovators 2017

The team at Long Arm Brewery, owned by brothers Ed (left) and Tom Martin.

Craft beer still makes up for a comparatively small portion of the brewing industry, but given the total figure of breweries reached the 2,000 milestone in 2017, you have to wonder – for how much longer? As the number continues to rise, so too does those with a sustainable philosophy.

Unlike big breweries, these small guys are more mindful. A more nimble bunch, they can adopt waste-saving initiatives such as repurposing spent grain otherwise destined for the bin, drastically cutting down on water used, rolling out more environmentally friendly packaging (such as cans), and turning surplus or waste products into beer. Some like the Long Arm pub in Shoreditch are even embracing aquaponics to feed fish their spent grain, waste from which is used to fertilise their urban farm.

Coffee drinkers snub high-street chains in favour of small batch roasters

ethical food innovators 2017

Will Corby, Head of Coffee at Pact with Colombian grower Faiber Vega and his family. Faiber describes how the opportunity to sell his best beans has revolutionised farm life.

Three years ago, Costa’s sales were on a high. August 2017, however, saw them at a new low. The reason? Partly down to rising costs, and the rise of internet shopping, but even Whitbread’s chief executive (Whitbread being the conglomerate who own Costa) had to admit Britain is caught up on a new appetite for higher quality, extra-ordinary coffee from independent roasters. And as we’ve seen with the likes of Pact, these setups generally favour the farmer’s welfare more than they do their own profits.

‘War on the straw’ takes hold among popular bars and restaurants

Millions of plastic straws, which end up in our oceans, are fatal hazards to marine life and sea birds. In the wake of a distressing video depicting a bloody sea turtle with a straw wedged up its nose, pub chain Oakman Inns stopped stocking plastic straws from their sites and opted for an eco alternative instead. The move triggered other chains to swiftly follow suit ­– JD Wetherspoon, Be At One, The Alchemist, Laine Pub Company and Liberation Group, Hawksmoor, and Redcob Pubs to name just a few. More are expected to join them.

Councils and organisations address the deplorability of disposability

The #SquareMileChallenge in the city of London. Image: Hubbub.

Innovation in the world of straws is just the start – it’s estimated there’s five trillion pieces of plastic floating in the world’s oceans. So does the war on the straw really align with the actions of cutting out plastic as a whole? Well, quite possibly.

This year, London’s first plastic-free shop opened in Hackney; Borough Market introduced water fountains as their first action in phasing out single-use plastic bottles; and City of London launched a Square Mile Challenge which succeeded in their goal of recycling half a million coffee cups in April, with the aim of recycling five million by the end of the year. However small these victories, they’re concrete signs that we’re not just open to the idea of harmony among animals, one another, and the planet – we’re actually championing it too.

Any other good news to come out of 2017? Shout it out in the comments below.

Discover 10 food and farming heroes to watch in 2018 and the food trends that’ll shape your plate.

Cooking

Cook once, eat all week: 4 slow cooked beef recipes

28th December 2017

We’ve teamed up with one of Bristol’s best chefs, Freddy Bird of the Bristol Lido, to bring you a soothing slow cooked beef recipe (plus three leftover ideas) to warm up the wintry weeks ahead.

slow cooked beef batch cooking recipe

Cooking in the wild with critically acclaimed Bristol based chef, Freddy Bird.

Few people set out to eat badly. But during the week, after a busy day at work, it can be hard to muster up the energy to buy ingredients and cook yourself a nice dinner. As a result, takeaways and ready meals become the default option.

Which is why we’ve chosen batch cooking as the theme for our new recipe series, Cook Once, Eat All Week. Each instalment will feature a signature recipe from a guest contributor, plus three resourceful ideas for using up leftovers. The idea being that you can prepare the main dish over a languid Sunday afternoon and then freeze or refrigerate the leftovers to whip up save-the-day dishes throughout the week.

Our first recipe comes from Bristol-born chef Freddy Bird, who is Executive Head Chef at the city’s award-winning Lido restaurant as well as nearby sister eateries, The Glassboat and Three Brothers Burgers.

Having appeared on Saturday Kitchen, The Hairy Bikers and Michel Roux Jr’s Hidden Restaurants as a co-presenter, Freddy is well-known for his relaxed, outdoorsy style of cooking that brings together British, Mediterranean and Moorish influences, as befits a chef that grew up on a farm and worked a formative stint at London’s Moro restaurant.

But for a true indication of his style, look no further than this tempting beef shin recipe, which slow-cooks the meat in an unusual Pedro Ximenez sherry sauce and serves with mash and greens of your choosing. Hearty, unctuous and deeply satisfying, it’s a glorious dish that you will be happy to enjoy more than once.

slow cooked beef batch cooking recipe

Slow cooked beef shin in Pedro Ximenez by Freddy Bird

Serves 4 | 1 hour, plus slow-cooking time

Ingredients

1.2kg beef shin (gnarly, fatty bits of shin)

2 litres fresh chicken stock (ideally homemade with a pig’s trotter or two)

300ml Pedro Ximenez sherry

2 carrots, roughly diced

1 stick celery, roughly diced

1 large onion, roughly diced

4 cloves garlic, chopped

1 sprig rosemary

handful of chives

salt

pepper

Maris Piper potatoes, roughly 4-5, peeled and chopped

butter

cream

Method

1. Place a large ovenproof casserole dish over a medium-high heat and add enough oil to coat the bottom. Once hot, lightly season the beef shin, add to the pan and fry until evenly coloured. Set aside.

2. Using the same pan, add a little more oil, turn down the heat slightly and add the carrots, celery and onion. Cook until caramelised and softened slightly.

3. Add the garlic and rosemary, cook for a further 2-3 minutes and then add all the Pedro Ximenez. Do not add any salt at this point as you will be reducing the stock later. Make sure nothing is caught on the bottom of the pan, if so you will need to change the dish.

4. Reduce the Pedro Ximenez (or PX for short) by about three quarters and then add the stock and allow to reduce over a medium heat until it is about a third of its original quantity. Check the seasoning and remove from the heat.

5. Pass through a sieve, discarding the vegetables but reserving the liquor. Return the shin to the pan and cover with the sauce. Slow-cook in the oven (or in a slow-cooker) set to 150-160C for 2 1/2-3 hours.

6. Depending on the dice of the shin, in 100-120 minutes the shin should be tender and starting to fall apart and the sauce beautifully glossy. If it isn’t, very carefully remove the shin, reduce the sauce to a glossy consistency on the hob and then return the shin to the pan.

7. For the mash, boil Maris Piper potatoes until soft, strain and allow to steam dry. Pass through a potato ricer (the only way to make mash by the way!) and finish with butter and cream to taste.

8. Serve the shin on top of the mash with some greens (spinach or kale would work) and a giant pool of sauce. Sprinkle with finely chopped chives to finish.

Freddys Three Leftover Ideas

The juicy snack: Pedro Ximenez soaked raisin Argentinian empanadas

Soak some raisins in the PX to make them more juicy, then add to the leftover beef shin. Use the mix as a stuffing for empanadas, an Argentinian pastry snack that resembles a small Cornish pasty, and serve with a salad.

The hearty lunch: Shin stuffed bubble and squeak potato cakes

Mix any leftover mash with chopped kale to form bubble and squeak-style patties, stuff with leftover shin and the sticky sauce. Fry the potato cakes and add a fried egg on top for added decadence.

The warming supper: Slow cooked beef shin pie

Using the same mix, divide the shin and sauce into pie dishes and top with shortcrust pastry, you can either use pre-bought pastry or make it yourself. Freddy often creates a mustard and bone marrow crust which would work really nicely with the PX and shin mix.

lidobristol.com

Craving more winter warmers? Discover 6 slow cooker-perfect recipes by some of Britain’s top chefs.

Thinking

10 food and farming heroes to watch in 2018

20th December 2017

Meet the farmers, chefs and all-round superstars safeguarding the future of our food and making the planet a better, healthier place you need to watch in 2018.

There’s plenty of doom and gloom in the media these days, what with chicken scandals and plastic-filled oceans and warming climates. But with every year that passes, more producers and farmers, more chefs and foodies, more brewers and growers are working harder to make our planet a better, healthier place to be.

They’re the guys helping to safe-guard the future of our food system, bringing our attention to what’s on our plate and where it comes from, and promoting better ways to grow, buy, cook, eat and enjoy it.

Here’s our super-select pick of the ones to watch; the inspiring, passionate and positive game-changers who are leading the way in the world of radical food and farming.

Massimo Bottura

future of our food

It’s hard not to love Massimo. Owner of three-star Michelin restaurant, Osteria Francescana in Modena, voted the Best Restaurant in the World in 2016, Massimo is one of the most influential chefs in modern Italian gastronomy. Now he spends his time heading up his non-profit association, Food for Soul – a series of community kitchens from Brazil to London that intercept otherwise wasted food to feed those in need. He’s also recently released a new cookbook – Bread is Gold is packed with recipes that show how to turn humble, often wasted, ingredients into delicious meals: “these dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight waste.” Enter our competition to win a signed copy.

Foodforsoul.it

IG: @massimobottura

​Old Tree Brewery

future of our food

‘Living drinks for living soil’ is the tagline for this ecological brewery in Brighton investing in regenerating the land through their naturally fermented, seasonal, probiotic drinks. Suppliers of zero-waste restaurant SILO, Old Tree are equally serious about minimising their negative impact on the planet. They gather ingredients they’ve grown in their food forest or by foraging for abundant wild edibles and return any waste as compost to the land. Find them setting up their new nano-brewery of live, botanical drinks in 2018.

oldtree.house

IG: @oldtreebrewery

The Sioux Chef

future of our food

What with all Trump’s handiwork this year, the rights of North America’s indigenous communities seem on shakier ground than ever. So it’s good timing that the Sioux Chef, AKA Sean Sherman, is reviving an ignored slice of North American history. And he’s doing it… through food. Forget tacos and fry-breads, wheat and beef, dairy and sugar. The Sioux Chef’s Indigenous Kitchen cookbook (soon to be restaurant and a string of Indigenous Food Hubs) dispels modern misconceptions of native American food, with a celebration of ingredients from venison to rabbit, lake trout to wild turkey, sage to sumac, plums to purslane. Of native American origin, the Sioux Chef draws from a long forgotten culinary culture that uses wild plants and animals, native crops and methods to inform a new take on what north American food really should, and could, become known for.

sioux-chef.com

IG: @siouxchef

Kate Collyns at Grown Green

future of our food

Magazine editor-turned-veggie grower, Kate Collyns ditched her office career for a life on the land, and now runs a successful, award-winning, sustainable market garden near Bath. After years of learning on the job – with challenges from chiselling swede out of the ground in sub-zero temperatures to picking kale in hail storms to educating customers on seasonal eating (and why they can’t have tomatoes in January) – she’s also written a book, aptly named Gardening for Profit, and shares her knowledge in farming groups and organisations to promote the merits of efficient small-scale farming. These days Kate’s two-acre garden is flourishing, and we’re big fans. Even with an eight-month-old in tow, she still manages to supply Farmdrop with quality greens grown with organic methods. She’ll be back on the site in spring.

Growngreen.wordpress.com

T: @katecollyns

Neil Rankin

future of our food

Offal lovers unite! The rise of nose-to-tail eating is showing no signs of abating, with more chefs and home-cooks seeking to swap prime cuts for under-loved and often-wasted parts of the animal. One such person is Neil Rankin, chef and owner of Temper Soho, whose focus on using well-reared whole animals, butchering them on site and barbecuing every morsel over open fire pits won him Best Newcomer at the 2017 Observer Food Monthly awards. “I buy a great cow, and then work out how to sell the whole thing. People come in and say they want a sirloin. There are maybe six kilos of sirloin on a carcass of 600 kilos. Every single part of the cow is delicious to eat, it’s just knowing how to cook it.” He knows what he’s talking about.

Temperrestaurant.com

T: @frontlinechef

Mazimas

future of our food

The revolutionary pop-up restaurant and catering company that ​connects refugee and migrant women with London diners has taken the capital by storm in recent years. Serving up ‘soulful, authentic’ meals, the social enterprise seeks to give women a means to work by putting their cooking skills to good use. After sold-out supper clubs and a Guardian Cook residency, Mazimas has now launched its first online shop, selling jams, spice blends and teas with interesting twists and quality ingredients.

Mazimas.co.uk

IG: @eatmazimas

Locavore Magazine

future of our food

Photo: @salutateporcum via Facebook

A new publication promising ‘slow, seasonal and sustainable food’ was always going to pique our interest, and this one’s a goodie. Launched in November 2017, the quarterly journal looks at how food is found, grown, prepared and served. Expect intelligent stories from chefs and farmers, foragers and scientists that explore anything from seed-saving projects and fermenting to heritage grains, asking the question; what does a sustainable food system look like?

locavoremagazine.co

IG: @locavoremagazine

Mr Lyan – Ryan Chetiyawardana

future of our food

Xavier D. Buendia / XDB Photography

It should come as no surprise that we’re big fans of Mr Lyan. Award-winning bartender and owner of Dandelyan, Ryan went on to open White Lyan – the world’s first bar without any perishables in a bid to reduce waste – and later Super Lyan (which we wrote about here) and adjoining bar-restaurant Cub (we wrote about that here too). Both work to empower their farmers, chefs, bartenders and consumers to produce, cook, eat and drink in a more sustainable and informed way: “we want to nurture a dialogue between producers and us, and between us and the public. By empowering each stage, we can treat our food systems more appropriately and find ways of championing positive change in a way that feels realistic and exciting” says Ryan. Cheers to that.  

mrlyan.com

IG: @mrlyan

​Nordic Food Lab​

future of our food

Eating insects is a concept we’re waking up to, albeit slowly, in the west. And it’s a trend on the up, with more scientists and chefs researching the benefits of eating bugs as a viable source of edible protein. Will it take off? It seems so. The Nordic Food Lab – the non-profit organisation founded by Noma’s Rene Redzepi and food entrepreneur Claus Meyer – are taking it seriously, with a new book, On Eating Insects, that explores most importantly, how they taste. Insects are just one of their many experiments, with a lab full of local roots, mushrooms and herbs, fermented fish, preserved deer meat and barrels of ageing quince ‘balsamic’ vinegar to name a few, in their pursuit of delicious foods that can feed a sustainable future planet.

Nordicfoodlab.org

IG: @nordicfoodlab

Delphis Eco

future of our food

Delphis Eco CEO Mark Janovich and team at Damer’s First School in Dorset during Recycling Week.

This kickass manufacturer and innovator of eco cleaning products is taking their mission one step further. They’ve developed the UK’s first 100% post-consumer plastic bottle. Meaning? They collect recycled plastic milk bottles, refine it, re-blow it and re-use it to package their products, lengthening the life-span of single-use plastic. Providing a small – but significant – solution to the world’s 300 million tonnes of virgin plastic that gets binned every year. All of their products will use their ‘closed loop’ packaging, and will be sold via Farmdrop soon.

Delphiseco.com

T: @DelphisEco

Don’t miss the food trends set to shape 2018.