We hear the word 'sustainability' a lot these days, so I wanted to share what it means to me and my business.
I have a zero tolerance food waste policy. If excess food hasn't been eaten or frozen it goes to the chickens, sheep or compost bin. With a third of all food in the world being wasted this is extremely important to me and I hope this is a value I share with my customers.
All the packing I provide can be recycled and some of it re-used (empty granola pots can be used to freeze soup in). The packaging can also be torn up and put in your compost bins!
I try to design my menus around the seasons and use local ingredients wherever possible. Saying that I obviously want my dishes to look and taste delicious so you will see the occasional pomegranate seed or watermelon. If we have an excess of anything in our kitchen garden that definitely gets used. You can't get much fresher than that!
I changed to a vegan diet (well about 95% of the time anyway) a few years ago after finding it helped considerably in controlling my blood glucose levels with my Type 1 Diabetes. Even though I still cook all foods for private catering, my take away is all vegetarian or vegan with a new exciting menu each week. I do believe it's the most sustainable and healthy way to eat and want to encourage and inspire others to introduce more veg into their diets.