Why chefs should take part in Regenuary

12 January 2023 by

With some arguing that intensively-produced vegan ‘meat’ is as damaging to the environment as the real thing, chefs are being encouraged to adopt Regenuary, to ensure they minimise the impact of their cooking. Lottie Gross looks at what it means


Keep pickling and carry on: chefs on how they are preserving produce

16 April 2020 by

Faced with little choice but to let their fields lie almost fallow during the lockdown, chef-gardeners are getting creative with pickles and preserves to see them through until they can open their doors once more.

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