While we had intended on continuing this project some patience will be needed. We have to put GrowEatGather on hold while our filmmaker, Pier Giorgio Provenzano, works on a brilliant project that demands his full attention – The Lexicon of Sustainability’s new short film series ‘WATER‘.
In the meantime…
Helen Upshall, our incredibly talented food writer/recipe developer/stylist, is sharing her seasonal, delicious recipes here.
Our highly skilled photographer, Neil White, continues to help UK food brands share their visual stories. You can see his work here.
Thank you for your patience.
The GrowEatGather Team x
We hope you had a wonderful festive season.
Thank you to all the wonderful folk who’ve shared their stories with us over the past year. Folk who work hard to make real food with integrity and sustainability across the UK – you all continue to inspire us every day. And a heartfelt thank you to all that visited this space in 2015 and offered support with your reading, sharing, and kind words – it means the world to us.
We are taking a break (online & in real life!), so we’ll be back in spring with plenty of great new stories about good people that are dedicated to strengthening our local food communities in the UK.
The GrowEatGather Team x
From classic cocktails to moreish starters, tasty mains and sweet delights; we’ve selected a few of our favourite recipes from past issues to help bring a good dash of delicious cheer to your New Year’s Eve festivities.
A delicious sweet addition to your Christmas table, these spiced pears offer fantastic festive flavour and are bang on season. Read More
Delightful and dramatic, this old-fashioned dessert is a great festive showstopper. Paul Collins, Executive Chef at Yeo Valley, shares his charming mini version which tastes superb and isn’t as difficult to make as you may think. Read More
We are always love to hear about brilliant ethical projects that are connecting children to the origins of ingredients. Café Paramo is one of those projects developed by Heathfield Community School in Taunton, Somerset. A unique initiative between the students in Year 9 and 10 and a small community in Ecuador that started on a relatively small scale but has since developed into a full-fledged company.
From the very beginning, it was decided that 100% of the profits go back to the community where it started in Ecuador. This profit provides vital funds for their school, enabling them to give a better education to the children in the village. Read More
With an ever growing population comes the growing demand to produce more food than ever, and on our shores, space is just one stumbling block when it comes to our agri-food industry. British farmers produce a considerable 63% of all food we consume, and this figure will naturally have to increase as our Isles become more populated. Read More
There is nothing quite like eating a rich, warming beef stroganoff on a gloomy wintry night. Read More
You may question why a classically trained chef Read More
Roasted pheasant is a delicious alternative to the traditional giant turkey – especially if you don’t need to feed an army of guests Read More