“Seasonal eating, cooking from scratch and embracing the Mediterranean Diet is one of the healthiest ways to cook and eat”
Spending lots of time between London and Valencia has gifted me the opportunity to engage with farmers and food producers to learn first-hand about local food systems, and see for myself the true benefits of small scale regenerative faming and Crowdfarming, the revolutionary farming philosophy that helps growers shift their farming practices to a more sustainable model and bring Mediterranean produce to market without having detrimental impact on the local environment and with as little food waste as possible.
“I create recipes embracing the flavour and warmth of the Mediterranean”
My food comprises lots of seasonal fruit and vegetables, pulses, chickpeas and lentils (couldn’t live without them), local cheeses, toasty nuts and sparkly salsas, sustainable seafood, tasty things in tins, and a little pasture grazed meat. I like to ferment things, especially my own Spanish olives, citrus and wild capers (their delicate leaves are stupendous flicked into a salad). I play around with locally grown stuff in London, often adding a bit of spice from sunnier places, and make ferments and impatient pickles and generally clear out my fridge drawer to uplift dishes with lots of crunch, tang and texture.
For me, health, well-being and sustainability is about connection and flavour.
If we only ever eat industrially produced food, never cook from scratch with seasonal ingredients we’ll never understand what eating a nourishing, sustainable diet means.
Taste is an honest signifier that the food on our plate and in our mouths has been grown in a respectful, responsible way.
We need more of that.
“Vibrant, healthy and delicious food with seasonality and a taste of Spain at its heart”