The Source

Launched in May, Love British Food’s podcast Get Seasonal is continuing to voice the importance of generating greater demand for UK produce with the release of its second summer edition.

Made by chefs for chefs, the podcast aims to highlight the importance of supporting British produce within the food service and hospitality industries and promotes sustainable, British-sourced produce.

This episode, hosted by Ian Nottage, head of food development at Fresh Direct, and Graeme Collie, executive chef at King’s College London, features two new guests and one returning.

They discuss more about the importance of seasonality in our British menus and how we can maximise the ingredients we have on our doorsteps.

The first guest is Jon Hammond, a fourth-generation farmer from Hammonds farm in Nottinghamshire, highlighting challenges faced by British farmers.

He discusses climate concerns, and the balance needed between soil health and sustainability with larger scale operations to meet consumer demands. 

Lecturer and game expert, Jose Souto, from Westminster Kingsway College, talks about the myths surrounding wild meats. He explains that each variety has different sustainable and ethical implications, as well as requiring distinct handling and preparation methods when it comes to maintaining flavour and quality.

Colin Wheeler James, founder of the Ground Up Cookery School, returns by popular demand to share his insights into creative uses of foraged ingredients. 

His segment focuses on pairing them with game, and highlights the sustainability benefits of using local, seasonal, and wild ingredients.

The key takeaway is clear - we should celebrate the best of British produce when it is fresh and in-season.

For anyone looking to expand their culinary horizons, the Love British Food Get Seasonal podcast is available now on all major platforms, including Spotify, iTunes, or listen on the Love British Food website.