Silo: the UK’s first zero waste restaurant
Silo in Brighton mills its own flour for bread, brews its own booze and recycles all food waste. Indie Farmer recently interviewed Douglas McMaster, the chef a... Read More...
ethical food
Why sustainability should be on every restaurant’s menu
What makes food good when you’re eating out? For a growing movement of people it’s about more than just the skills of the chef. One very skilful chef, Christian... Read More...
Finger on the dulse – the rise of Northern Irish seaweed
Stepping nimbly from rock to rock, Sandy stooped and picked a handful of thickly-ribboned seaweed from the cool waters of the Irish Sea. “Potatoes, children, seaweed” he smiled “That was a saying used by Irish women to determine their priorities for the day.” “This stuff” holding aloft his bounty “Played a huge part in everyday life”.
Sole Share – a community supported fishery
A new ethical seafood venture takes on the entire supply chain, from dock to dish, and pays fishermen above the market rate. By Nigel Akehurst