My piece on Tamarind Gardens farmstay in Aluthwatte, Sri Lanka, from the Indian Ocean supplement in Jan/Feb’s National Geographic Traveller magazine. Click for a PDF
Of all the many delicious dishes I enjoyed in Sri Lanka last summer, it’s the meals at Tamarind Gardens homestay, in the dry-zone near to Kandy, that really stand out. Partly because it was here that, by hanging around the kitchen and watching the cooks at work, I got a better idea of the ingredients, flavours and techniques that go to make Sri Lanka’s most popular dishes… Continue reading
As if my taking six years to visit The Duke of Cambridge wasn’t pathetic enough, the ethical wizardry of another well-established London restaurant has only recently been drawn to my attention.
The Hoxton Apprentice, I learnt, was set up in 2004 by a charity called Training For Life, along with social entrepreneur Gordon D’Silva and one of my favourite chefs, Prue Leith. It gives professional training through a paid apprenticeship programme for the long-term unemployed, to help young people… Continue reading
So, after six years living in North London a hop, skip and a jump from the Duke of Cambridge organic pub in Angel, I finally made it there for dinner this week…now that I live four miles south of the river.
The pub has a staggering list of awards and credentials, including being the only UK pub certified by the Soil Association; creator of the first fish policy to gain Marine Conservation Society approval; London Dining… Continue reading
We’ve finally got our shiny Eco Kettle up and running. We got it as a free gift from Ecoswitch.com when we changed our energy supplier to Ecotricity a few months ago; I’m not quite sure why it took three months to arrive but it’s here now and that’s the main thing.
It’s estimated that overfilling your kettle can waste as much power in a week as it’d take to light your house for a
I’ve just got back from a fascinating trip to Copenhagen – it was my first visit to the city and I was blown away by the commitment the city and its residents have made to sustainability. I visited several fantastic organic restaurants, including BioMio, where menus emphasise the immune-boosting, energy-boosting or libido-boosting properties of every dish, and even an organic hot-dog stand, Doep.
It was intriguing to compare the terms and concepts we use to… Continue reading
Last weekend, I was perturbed as to how exactly I could use the Swiss Rainbow Chard that I’d ordered in my Farm Direct box.
Following a helpful suggestion from Mr James Litston, I have this lunch-time pan-fried it with a little garlic until it softened (I cheated and sliced the tough stalky bits out).
I’ve just received my next box from Farm Direct and it’s another corker. Some of the new products I’m trying:
– Free range eggs from James Murdoch’s Duck Lane Farm in Cardington, Bedfordshire
– An amazing walnut and apricot loaf from Matt Jones’ Flour Power City Bakery in Surrey Quays
[This article first appeared in TTG]
Despite a thorough explanation from instructor Derek on how to hold my paddle and how to slow down and change direction, I was still concerned about losing control and smashing up my kayak on the rocks. But Derek assured me the kayaks were practically indestructible. “You might hit into each other, though – the kayaks have got magnets in them,” he warned us.
I’d have thought magnets would make the… Continue reading
A story about aquaculture on a North Carolina news site gave me food for thought. The journalist visited a research facility which is developing methods of artificially cultivating saltwater fish (aquaculture has been used more for freshwater fish to date).
In many ways, I think aquaculture sounds like a sensible idea.
- Natural fish stocks around the world are now dangerously low because of overfishing. By farming fish in giant tanks, we can reduce the pressure on