This curry paste recipe could help you put an end to chucking out those odds and ends from the back of the fridge. It can be easily adapted to include anything that needs using up – turning leftovers and loose ends into a delicious meal.View Post
Here in the UK, we waste way more food than we realise. Most of us really are spoilt for choice – but we can still avoid being spoiled rotten by using up every last bit of what we buy.
Here, five Cardiff chefs to share their top tips for cutting waste by creating #FlungTogetherFood at home.View Post
Get your tote bags and reusable coffee mugs at the ready, ’cause there’s a new weekly farmer’s market coming to Canton. Kicking off on the 1st March 2020, ‘Fresh & Wild’ will take place at The Bone Yard on Papermill Road, every Sunday.View Post
Last night, at a star-studded ceremony in East London, Deri Reed was crowned ‘Chef of the Year’ at the Sustainable Restaurant Association’s 2019 Food Made Good awards. Since 2012, the awards have been the shop window for pioneering sustainability progress in the hospitality industry, and a celebration of successful initiatives and innovative ideas.View Post