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Ep.3 Alice Waters: An Edible Education

12·05·21

38 min listen

Podcast

This week we talk to the chef-founder of Chez Panisse, author, slow-food activist, educator and winner of multiple lifetime achievement awards: Alice Waters.

From dinners for friends at Chez Panisse to taking activism to the classroom with The Edible Schoolyard, her living legacy's making serious dents in the food system. Covering too much ground for one episode, we're taking it across two. Now, we're going back 50 years to when Alice's flavour enlightenment in France convinced her to open the doors of Chez Panisse back home in Berkeley, California.

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Green Means Potent

Green Citrus is a whole new category of seasonality. Back in 2009 we brought the first green Bergamot to London, recognising the culinary potential of their volatile essential oils.

29·10·24

1 min read

Growers

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SEASONAL BRITISH APPLE TARTE TATIN WITH JAMES FOX

We have teamed up with Chef James Fox of Chefs In Schools, for a special edition of #OFFTHEPASS, as part of our Apples for Apples campaign.

22·10·24

2 min read

#OFFTHEPASS

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GREEN NAVEL AND SEABASS CRUDO WITH CONNIE GROSSMAN AND POSIE HALL

During their time as chefs in residence at Sicily's Casa Lawa, Connie Grossman and Posie Hall shared a recipe celebrating the best of Green Citrus, with light, fresh sea bass.

22·10·24

2 min read

#OFFTHEPASS

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DIASPORA - FORGING A NEW AND BETTER SPICE TRADE

Diaspora have been sourcing spices on the ground in Sri Lanka and India since 2017. They work specifically with independent growers committed to preserving heirloom varieties, and meticulously look for the finest examples of every spice.

04·10·24

1 min read

Growers

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Fresh pasta, Heirloom Tomatoes, Raw Onion, Burrata and Basil WITH Mike Davies

This recipe is a nostalgic favourite from Mike Davies, founder of The Camberwell Arms, and now author of the cookbook Cooking for People – centred on seasonal recipes to remove the stress from hosting and menu planning.

17·09·24

5 min read

#OFFTHEPASS

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AT THE TABLE WITH ELLIOT HASHTROUDI

After 6 months at the helm, we speak to Head Chef Elliot Hashtroudi on opening Camille, the hit new restaurant from the same team behind Duck Soup and Little Duck Picklery.

09·08·24

3 min read

Interview

We exist to fix the food system.

People are more cut off from the origins of their food than ever. This makes flavour, nutrition and farming practices that protect the planet, almost impossible to find.

By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.

Now is the time for action. Join the food system revolution.

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Go beyond four seasons

Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavour at every stage.

WHAT’S IN SEASON?

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Know where your food comes from

We know the name of the people behind everything we source. Recognise their growing artistry to find out exactly where your food comes from (and why that matters).

MEET THE GROWERS

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Make your diet diverse

Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavours.

PEAK SEASON BOX