In the 1st Issue of GrowEatGather, we celebrated the ingredient FREE-RANGE PORK. We met Donna Lucking, a pig farmer in Devon, and found out what free-range means to her. We learnt all about the history of domesticated pigs and profiled a few rare breeds. We interviewed Richard Guest, an award winning renegade chef with an amazing little bistro. We introduced you to a bunch of good folk doing what they can to fight food waste. Oh, and there was a pile of recipes that we hoped you would find useful in the kitchen.
As a first impression of Donna Lucking you are immediately struck by her immense passion and dedication. Her workload, most of which she carries out single-handedly, is quite simply astonishing! Highly skilled, enthusiastic and energetic, Donna works with absolute integrity and total commitment to do the best by the land, her pigs and her customers. On a recent visit to Ellises Farm, Donna shared her farming journey, daily challenges and an insight into her free-range pigs. (read the whole story…)
The domestic pig (Sus scrofa domesticus or Sus domesticus), often known as ‘swine’ or ‘hog’, is a large, even-toed ungulate (hooved) omnivore. (more…)
Raising your own animals gives you direct control over your food supply, and if you practice sustainable farming and treat your animals humanely, (more…)
AUGUSTUS:INTERVIEW WITH HEAD CHEF RICHARD GUEST
Tucked away on a quiet courtyard in Somerset’s county town, you will find a gem of a restaurant unobtrusively going about its business, allowing it’s excellent food, reputation and service do the talking.
Chef Richard Guest, formerly of The Castle Hotel, together with his wife and front of house Cedric Chirossel, have created an intimate bistro full of warmth and character. Serving dishes using carefully sourced local seasonal ingredients where possible, you will find delightfully complex flavours, with a refreshingly no fuss attitude (more…)
FEATURED PORK RECIPE
Richard Guest formerly of Maison Novelli and The Castle Hotel where he held Michelin Stars with both, now co-owns and oversees the amazing Augustus Restaurant along with his wife and Cedric Chirrosel who runs the front of house.
Here he shares a fantastic recipe with GrowEatGather using pork from our featured farmer Donna Lucking at Ellises Farm, enjoy! (more…)
OTHER PORK RECIPES
Glorious in its simplicity and taste. Apple jelly can be served with roast pork, used to lift a (more…)
In the recent light of nose to tail eating, this recipe looks (more…)
Amazingly tender, marinated, fall off the bone pork, (more…)
Providing light relief from a long season of hardy winter roots, purple (more…)
Found throughout the estuaries of Britain, cockles grow hidden just a couple of inches below (more…)
Although a vegetable native to Serbia, rhubarb has been cultivated on mainland Britain (more…)
As one of the nation’s most widely recognised game meats, venison if often used as a healthy (more…)
Whether partial to the continental flavours of Roquefort, Gorgonzola, or Danablu, (more…)
Tom Hunt is an acclaimed eco-chef, and author of The Natural Cook. He founded the Forgotten Feast, a campaign working on projects throughout the UK, to revive our cooking heritage and help reduce food waste and Poco a festival cafe and award winning restaurant in Bristol. Simply put The Forgotten Feast is a roaming restaurant that supports the ugly, the unwanted and the unloved. It creates an unforgettable celebration of taste that centres itself on the use of wild and seasonal foods, wasted foods and foods that have been forgotten or ignored by the modern world. Times are changing, and it’s time for change in the way we eat. ‘The Forgotten Feast’ is both revolutionary in its approach, and fundamentally simple in its principles. The people behind The Forgotten Feast believe that the 20 million tonnes of annual food wastage that exists within our society is inexcusable. This wastage can take the form of fresh fish. (more…)
FIGHTING FOOD WASTE
The Pig Idea is a new campaign to encourage the use of food waste to feed pigs. Led by food waste expert Tristram Stuart and the Feeding the 5000 team (more…)
A community food waste cafe operating on a pay-as-you-feel basis in the heart of Bristol which serves up food that has been donated, found on farmland or in supermarket (more…)
A UK charity that combines volunteers, surplus food and spare kitchen spaces to create tasty, nutritious meals for people at risk of food poverty and social isolation.(more…)