We are passionate about where our ingredients come from and how they are used as they reach your plate. From showcasing plant-based ingredients, ensuring at least 80%of our produce is British in our menus and the creative recipes designed to use every part of them.

Winter Seasonal Produce

We are lucky in the UK to have a variety of seasonal fruit and vegetables to choose from at different points in the year. Buying whatever is in season and sourced from the UK can go a long way to minimising CO2 emissions that would have been required to grow and transport from abroad.

Despite the colder conditions, there are still some great nutritious ingredients available, especially in the brassica family such as cabbage, kale, cauliflower, Brussels sprouts, turnips and collard greens. When you include others like celeriac, beetroot, swede, parsnips, leeks and carrots you have an amazing range that lends themselves to hearty stews, soups, roasted salads and curries.

Fruit is slightly less abundant through winter but apples, pears and cranberries are still available and very versatile.

Seasonal Hero and Recipes- Cabbage

The humble cabbage has a huge sub-family with red, white and Savoy varieties being the most popular in British cooking.

One cooked portion (80g) of cabbage contains around 30-50% of adults recommended intake of vitamin C depending on type as well as folate, vitamin K and fibre.

Loose-leaf varieties such as Savoy are best cooked and to make it the most appealing option on your plate add chilli, coconut and garam masala. Red and white cabbages meanwhile are tasty eaten raw in slaws, but equally, red cabbage is delicious when slow-cooked in red wine, a sprinkle of sugar and some grated or diced apple.

For kitchen inspiration check out our Bubble and Squeak Risotto recipe here or our Raita slaw recipe here

Plant Based Eating

We have an opportunity to make a positive impact on our health and planet through our food and drink choices and having a diet predominantly based on plants can help with both of those aspects.

Plant focused diets such as vegan, vegetarian or flexitarian can provide many health benefits when approached with care. For example, these types of diets are associated with a reduced risk of heart disease and certain cancers.

Plant-based ingredients also require significantly fewer resources to produce such as land use, labour, water and animal feed. People may have different starting points and motivations for choosing to reduce meat and dairy intake but even small changes can make a huge difference.

Did you know? If one person has one meat-free day each week the carbon saving is equivalent to boiling a kettle 388 times.

Food Waste -Stats Behind our Binned Food

  • 1/3 of total food produced goes to waste
  • In the UK 70% of all food waste happens in our homes
  • The average family of four can save just over £60 per month by reducing food waste
  • 4.5 million tonnes of edible food is waste every year in UK households 
  • That is enough to fill 6 Wembley Stadiums, 90 Royal Albert Halls and 38 million wheelie bins.

Getting Waste Wise- Understanding Shelf Life

Household food items are often wasted unnecessarily. This is largely due to confusion between the terminology on our food labels.

‘Use-by’ is about food safety so is an important date to take notice of. You can eat food until and on the use-by date but not after. 

‘Best-Before’ relates to food quality which means foods may well be safe to eat after this date despite not being at their best.

Both of these dates rely on the relevant foods being stored correctly. 

Top tip- Keep foods with the shortest shelf life at the front of your fridge or cupboards to remind you to use them. Is the use-by date approaching but you aren’t going to use it? Prep and freeze for a later date. 

Kitchen Creativity

Being both organised and creative in the kitchen is really important when trying to minimise the amount of food we throw away. 

There are a number of different techniques you can use.

  • Have a few ‘anything goes’ recipes up your sleeve such as stews, soups, curries and pasta dishes which can include all the veg you buy every week, all can be frozen for a later date.
  • Utilise frozen and tinned produce especially when that product isn’t in season, shelf life is far longer and cooking time is generally shorter, perfect for convenient meals
  • Get creative to make sure you use your produce from root to tip. This recipe uses those woody stems which are often cut off when cooking with kale but are perfectly edible and can be blitzed into a delicious pesto. This works equally well with broccoli stalks, leek tops and other cabbage leaves.