Last week, we hosted a panel event to tackle one of the most crucial topics in the industry today, sustainability. Hosted on the roof garden of The Culpeper, we brought together people within the Foodchain community to hear what four experts had to say on the topic. We’ve summarised below the key findings from the panel.
For most passionate foodies, the thought of attending culinary school is a dream; something you fantasize about while you work your 9–5 in a stuffy office space. The reality is, culinary school is not only much less glamourous but much…
Ramp up the tempt factor of your dishes with Vadasz kimchi
The Oxford Charcoal Company have perfected charcoal making in Oxfordshire. Matt, tells us what it’s like to be in his black-dusted shoes.
Nobody likes an armchair critic. Especially an ill-informed, often wilfully ignorant armchair critic.
And in this day and age, they are an ever multiplying, keyboard-tapping breed that simply refuses to put their…
