TODAY’S MENU
Chefs have the power to shape food trends and impact the public's diet. Our menu choices can drive positive change in the food system. This page is a place to find foods that regenerate ecosystems in the UK and a showcase of chefs incorporating them into their menus.
COMING SOON
COMING SOON
COMING SOON COMING SOON
BUT HERE’S A LITTLE TASTER
Perennials
Our current food system depends on Annual plants. These require lots of energy and inputs to produce and varieties are often grown based on yield over nutrition and flavour. Perennials, like Autumn Olive pictured above, are the anecdote and we chefs can help drive their revolution. Watch our video below to see what we rustled up using these tasty tree berries.
SEAWEED & Algae
Seaweeds and algae grow rapidly without the use of fertilizers or pesticides and they can be harvested all year around. They play a key role in regenerating aquatic environments by providing habitat to marine life. They are nutritious, with complex umami flavours and there are many different types available foraged and farmed in the UK. The Sea Lettuce and Sea Truffle, pictured above, were harvested by The Wild Room. You need to try them!
Beans & Pulses
Growing pulses are great for our soils and our farmers. They are also an amazing alternative protein, affordable and delicious. Chef Naomi Cotton created this dish in support of the Beans is How campaign. Her badger beans were sourced from Hodemedods in the UK. The carrots were rolled in a crispy badger bean crumb served with a creamy badger bean puree.