Former head chef at Riverford's award-winning Field Kitchen restaurant, these days Bob has turned his culinary talents to recipes and new product development. His interest in sustainability was piqued in his mid-twenties on reading the quote from Wendell Berry: "Eating is an agricultural act", which opened his eyes to field to fork eating and moved his aspirations away from fine dining towards a less refined but more 'right on' approach to food. He spends his time at work cooking, writing and talking about food, and is passionate about encouraging people to try veg they might find daunting. Outside of work, he can be found in the kitchen, or dabbling on his no-dig, organic allotment.
BBQs aren’t only the home of steaks and popping bangers; fresh seasonal veg can be just as happy above a pile of glowing embers. Here's how to cook veg over an open fire.
By Bob Andrew - 26th April 2021
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Spring is the time of year when the first new-season crops are ready to harvest, while the first warm sunshine days are just around the corner. Combine the two with these top tips for barbecuing all…
By Bob Andrew - 31st March 2021
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Make your own frozen mash, keep a stash of herbs or learn how to freeze each type of leafy green in these top tips for how to freeze veg.
By Bob Andrew - 2nd March 2021
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From a segment of lemon for an emergency G&T to ready-to-go fruit compotes – here’s how to freeze what fruit.
By Bob Andrew - 1st March 2021
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Watch chef Bob Andrew as he braises summer turnips for a really simple recipe with loads of flavour.
By Bob Andrew - 23rd June 2020
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Watch the first of the new Veg Hacks series and try salt-baked celeriac: a no fuss way of approaching this gnarly-looking vegetable.
By Bob Andrew - 30th March 2020
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Scottish farming is associated with rugged conditions and poor land only suitable for livestock, but there is a growing progressive movement that wants to change this perception, finds Jack Thompson.
By Jack Thompson - 14th May 2021
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As research increases what we know about the link between diversity in diet and gut health, Emily Muddeman gave it a go herself, eating 30 plants a week and sharing her tips.
By Emily Muddeman - 12th May 2021
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Rhubarb's sharp, fruity flavour makes for some intriguing savoury pairings. If you want to expand your rhubarb repertoire here are a few ideas to get you started.
By Becky Blench - 12th May 2021
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The wild strawberries I find growing in margins around the farm withstand drought, rain and weeds and still produce Botrytis-free fruit; a far cry from the today’s mollycoddled commercial crops.
By Guy Singh-Watson - 12th May 2021
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New research has found being close to nature improved mental health during the pandemic while inequalities persist around who has access to restorative green space.
By Becky Blench - 12th May 2021
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How the UK’s failure to stop plastic waste exports is leading to dangerous environmental impacts and illegal disposal in Malaysian communities.
By Megan Tatum - 12th May 2021
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