Ten Courses at Silo Zero Waste Restaurant, Hackney

This one-of-a-kind, forward-thinking business that goes above and beyond – not only to promote but to truly embody – sustainability in the restaurant industry. It’s hardly surprising that their innovative approach to zero-waste dining has gained international recognition and inspired other chefs and restaurants around the world.

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SEASONAL MARCH: WHAT TO EAT THIS MONTH

If you’re making an effort to eat more seasonally this year, then this is the blog series for you. Each month I try to demystify ‘seasonal eating’ with some simple info on what to eat now, with some recipes and ideas for how to cook it.

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Recipe: Leftover Brussel Sprout Omelette with Sour Cream & Chive Dip

This is a great way of using up leftover sprouts (or in my case, a load you haven’t even gotten around to cooking yet). You can also top your omelette with smoked salmon or leftover ham if you have any to use up and/or you’re feeling especially boujee.

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Recipe: Roasted Pumpkin, Chestnut Mushroom & Sage Lasagne

Sweet pumpkin, earthy chestnut mushrooms, and strong, musky sage; super seasonal autumn flavours all come together in this dish. Eating it feels like sinking into massive feather duvet in front of a roaring fire whilst it snows outside. 

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