I recently made the trip to Birmingham to carry out an interview for the podcast I do (it’s not about food, but rather broadly-defined change-makers). I figured that, since the interview was scheduled for the afternoon, I might as well see if I could dig out somewhere interesting to have lunch.
I wouldn’t claim to be especially plugged in to the food scene in Norwich, but even I picked up the buzz that went around the city when the Ivy Norwich opened.
I’ve been a fan of Adnams for a decade and a half, pretty much since I moved into Suffolk back in 2001. First it was just because of the quality of the beer.
There is something quite hypnotic about someone who is so completely in love with his or her craft that, even when they are talking about it for the hundredth time, they still have the enthusiasm and freshness as though it was the first time ever.
Morston Hall is one of the only two Michelin Star restaurants in Norfolk, and as such is a natural target for the venue of a celebration meal.
Since we last spoke, there’s been another one of those birthday things. You know, another year older and wiser blah blah.
I remember the first time I visited the Fox and Goose, at least vaguely. It was shortly after I’d ended my 23-year stint of being vegetarian, and I had my first taste of venison there.
I am regularly in Buenos Aires these days - often twice a year - to give lectures on themes of businesses that make a difference to the world.
I’ve been interested in mail order meal services for some time. In theory, if you want to eat well and you’re interested in wasting less, getting ingredients that have been exactly portioned for you is the way to go.
Very occasionally, the lawn in my garden will grow mushrooms. My mate Reg, who knows about such things, swears that they are perfectly edible.
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I'm Mallen Baker. I've spent thirty years working on sustainability with a focus on business (corporate social responsibility). I'm passionate about great food, and wanted to share ideas, analysis, recipes and information about delicious food with a nod towards sustainability.
