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Blending Cultures, Foraging, and Ethical Dining: A conversation with Chef-Owner Nina Matsunaga, The Black Bull in Sedbergh
From Düsseldorf to Sedbergh, Chef Nina Matsunaga blends Japanese, German and British flavours with a sustainable ethos at The Black Bull.
James Massoud
Mar 255 min read
A Simple, Sustainable, Seasonal Vision: A conversation with Chef David Smith, The Dipping Lugger
Local scallops, Scottish truffles and a kitchen of two — Chef David Smith on simplicity and sustainability at The Dipping Lugger.
James Massoud
Mar 175 min read
Climate change is one of our greatest adversaries: A conversation with Chef Tommaso Arrigoni, La Raia – one of Italy's most sustainable restaurants
Chef Tomasso Arrigoni blends Ligurian and Piedmontese flavours, championing sustainability with bold yet simple dishes honouring tradition.
James Massoud
Oct 11, 20243 min read
Is Wood-Fire Cooking The Answer To A More Sustainable Future For Restaurants?
Exploring wood-fire cooking: Should more restaurants adopt this sustainable method to reduce their carbon footprint and enhance flavour?
James Massoud
Jul 22, 20245 min read
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