• News & reviews

British food heroes

  • 29.09.2017

The statistics around food have been pretty frightening of late. Consider that 18 million tonnes of the stuff ends up in landfills each year and around a third of what we produce in the UK is wasted. Meanwhile, the obesity crisis is worsening, with 41 million children under the age of five worldwide obese or overweight. While all this makes for glum reading, an ever-increasing brigade of trail-blazing chefs, restaurants and producers are setting out to change things, helping us to be mindful of the consequences of our food habits – both on ourselves and the planet. From cracking down on waste to employing sustainable working practices and harnessing the power of food for social good, these pioneers are paving the way for a whole new way of thinking about food – and serving up some seriously tasty grub in the process.

Tom HuntTom Hunt 
Eco-chef Tom Hunt is leading the charge in the world of sustainable eating. He’s the founder of Forgotten Feast, a roaming restaurant that uses only unwanted produce, and works closely with campaigning groups such as Fareshare and Foodcycle. His Bristol restaurant Poco has just seen a second branch open in East London, both of which serve incredible small plates inspired by Tom’s own ‘root-to-fruit’ seasonal philosophy. We can’t wait to see what this chef does next.

Kindling TrustThe Kindling Trust
Based in Manchester, this social enterprise is involved with several projects that promote sustainable food production. For example, they founded Manchester Veg People, a co-operative of local organic growers, buyers and workers. By bringing them together, the trust hopes to make the small-scale production of organic food a viable livelihood for the growers.

Free-range cowsNeil Darwent
As founder of somerset’s Free-Range Dairy, farmer Neil Darwent is on a mission to make us think about how our milk is made. He’s pioneering a movement to encourage milk production from free-range cows, and lobbying for clearer labelling, fair prices for farmers and much more.

Silo BrightonSilo
The aerobic composter (Bertha for short) out the back is the first clue that Silo is not your average restaurant. The team at this Brighton eatery use pioneering techniques to radically minimise waste, with very tasty results.Excess milk from the coffee machine is made into ricotta, the flour for homemade sourdough is milled on site and even the plates are made from recycled plastic bags. This is groundbreaking stuff.

The EthicureanThe Ethicurean
Seasonality and local produce come first at this restaurant in a walled Victorian garden in the Mendips, just outside Bristol. The abundance that’s picked from the garden in summer and autumn is cured, pickled or fermented, to be used during sparser winter months, resulting in some thoughtful and creative cooking that’s winning fans nationwide.

Ethical shellfish companyThe Ethical Shellfish Company
If anywhere could inspire an awestruck respect for the environment, it’s the windswept landscape on the Isle of Mull. So it’s no wonder this principle is at the heart of Guy Grieve’s Ethical Shellfish Company, which supplies hand-dived scallops to the country’s top restaurants. Divers use measures to ensure they only pick fully grown scallops, and gather them to order, minimising waste and protecting the fragile marine environment.

Better Health BakeryBetter Health Bakery
Artisan bakeries are popping up everywhere,
so it’s becoming easier to get your hands on a decent loaf. The hand-crafted sourdough from Better Health Bakery in London’s Haggerston is an excellent example – but in addition to producing amazing bread, this place is also a social enterprise, running trainee placements for those recovering from mental health illnesses, who may otherwise feel distanced from the workforce. betterhealthbakery.org.uk

Know a great British food hero you want to shout about? Get in touch! Talk to us on Twitter, Facebook and Instagram @jamiemagazine.



Welcome to Jamie Magazine

Jamie is the award-winning food & travel magazine from Jamie Oliver. Inside each issue, you’ll find new and exclusive recipes from Jamie, as well as from the world’s best chefs, home cooks and food writers.

But it’s more than just recipes. There are profiles of innovative food producers, focuses on street food traders, stories on restaurateurs, chefs and winemakers, updates on Jamie’s campaigns and insights into his family life, and insider’s guides to the latest must-visit foodie travel destinations.

Jamie says: “I might be biased, but I think Jamie magazine is up there with the best food mags around. Check us out and get inspired!”


Jamie Magazine