Manage episode 376368577 series 2889503
In this episode of Eatweeds, host Robin Harford interviews Matthew Pennington, co-owner of The Ethicurean restaurant.
Matthew discusses the restaurant's philosophy of using 80-90% of its ingredients from its own Victorian walled garden and orchard, as well as from local suppliers. He also talks about the importance of foraging for wild food, and how it can help to connect us to the natural world.
Other topics covered in the episode include:
- The challenges of running a sustainable restaurant
- The importance of using seasonal ingredients
- The art of fermentation
- The future of food
This episode is a must-listen for anyone interested in food, sustainability, and the natural world.
Connect With The Ethicurean
And if you're ready to discover the secrets of Britain and Ireland's wild plants, get my bestselling foraging book. In it I teach you how to safely thrive from nature's larder.