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The mushroom men

In the latest of our good food jobs features we meet fun guys, Alexandro and Cesar Rizzo.

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The mushroom men

In the latest of our good food jobs features we meet fun guys, Alexandro and Cesar Rizzo.

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Roots to Work: The Better Food Trader

Kerry Rankine has worked at the Hackney-based social enterprise Growing Communities for over 17 years and is currently the Dagenham Farm and Farmers’ Market co-ordinator. This involves overseeing the long-established Growing Communities’ Farmers Market as well as their Dagenham Farm, which was set up six years ago and produces four tonnes of food annually sold through their box scheme and to residents and restaurants.

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Roots to Work: The Better Food Trader

Kerry Rankine has worked at the Hackney-based social enterprise Growing Communities for over 17 years and is currently the Dagenham Farm and Farmers’ Market co-ordinator. This involves overseeing the long-established Growing Communities’ Farmers Market as well as their Dagenham Farm, which was set up six years ago and produces four tonnes of food annually sold through their box scheme and to residents and restaurants.

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Hedgerow harvest

In today’s world of high-tech food production, constant availability and overwhelming consumer choice, a counterculture of interest in wild, seasonal and hyperlocal food has arisen. Is it just a fad, or does it reflect something deeper? Kester Muller delves into the idiosyncratic world of foraging – a new theme for this year’s Urban Food Fortnight - to find out.

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Hedgerow harvest

In today’s world of high-tech food production, constant availability and overwhelming consumer choice, a counterculture of interest in wild, seasonal and hyperlocal food has arisen. Is it just a fad, or does it reflect something deeper? Kester Muller delves into the idiosyncratic world of foraging – a new theme for this year’s Urban Food Fortnight - to find out.

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What the hell is foodtech and what’s so great about it?

It seems a wave of innovation is coming in food, propelled mainly by web technology and by companies intent on ‘disruption’, says Kester Muller.

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What the hell is foodtech and what’s so great about it?

It seems a wave of innovation is coming in food, propelled mainly by web technology and by companies intent on ‘disruption’, says Kester Muller.

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Lessons from the field: supporting our Urban Food Heroes

Urban Food Fortnight was set up in 2012 by London Food Link to celebrate our city's local larder, an connect the great people behind our good food scene. Here Georgie Styles talks to Nat Mady, Founder of Hackney Herbal, to find out just how Urban Food Fortnight helps inspire and support her good food business.

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Lessons from the field: supporting our Urban Food Heroes

Urban Food Fortnight was set up in 2012 by London Food Link to celebrate our city's local larder, an connect the great people behind our good food scene. Here Georgie Styles talks to Nat Mady, Founder of Hackney Herbal, to find out just how Urban Food Fortnight helps inspire and support her good food business.

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Feeding The City

Our food system is unsustainable, the challenge is how to change this. Feeding the City project manager Harriet Symes says that’s what the initiative is about as she chats to people behind the three London enterprises involved.

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Feeding The City

Our food system is unsustainable, the challenge is how to change this. Feeding the City project manager Harriet Symes says that’s what the initiative is about as she chats to people behind the three London enterprises involved.

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Roots to work: the caring caterer

Since summer 2016, Sophie Andre’s Elysia has rescued about six tonnes of surplus food from local growers and artisan producers, transforming it into meals they deliver by bicycle to events around London.

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Roots to work: the caring caterer

Since summer 2016, Sophie Andre’s Elysia has rescued about six tonnes of surplus food from local growers and artisan producers, transforming it into meals they deliver by bicycle to events around London.

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The Urban Farmer

Kester Muller quizzes Joris Gunawardena, the director of Sutton Community Farm, London’s most productive community food-growing space.

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The Urban Farmer

Kester Muller quizzes Joris Gunawardena, the director of Sutton Community Farm, London’s most productive community food-growing space.

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Far east London

Japanese food is an ever-more common feature of the capital’s menu. We asked London-based chef, food writer and teacher Yuki Gomi what this means for the conscious eater.

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Far east London

Japanese food is an ever-more common feature of the capital’s menu. We asked London-based chef, food writer and teacher Yuki Gomi what this means for the conscious eater.

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Softly does it

Many of us like a drink from time to time but what about when we are off the sauce or people who don’t drink at all? Holly Holder looks beyond booze at the alcohol-free nightlife options for grown-ups.

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Softly does it

Many of us like a drink from time to time but what about when we are off the sauce or people who don’t drink at all? Holly Holder looks beyond booze at the alcohol-free nightlife options for grown-ups.