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Riverford

Posts by Riverford

    • Eating & drinking
    • Recipes

    Best recipes for an Easter feast

    At the time of writing, Spring is gently arriving at the Riverford farm in Devon. Trees are full with the trill of nest-building birds and our farmers are hard at work planting lettuces in the field…

    By Riverford - 9th April 2019

    0
    • Diversity
    • Farming

    Is there a gender imbalance in farming?

    Is there a gender imbalance in farming? This International Women's Day, we hear from three women working in agriculture about their careers and experiences in what is still a male-dominated industry…

    By Riverford - 8th March 2019

    0
    • Veganism
    • Farming

    What makes a sustainable plant-based diet?

    As veganism grows in popularity, there are questions over what is, and isn't, a sustainable plant-based diet. Watch below and join the debate on social media under #WickedLeeks.  

    By Riverford - 12th February 2019

    3
    • Eating & drinking
    • Recipes

    Say it with beetroot

    Beet is a star of the veg-dessert world, lending a sweet depth and moistness without tasting at all vegetably. It pairs well with chocolate in a mousse fit for Valentine's Day or any other special…

    By Riverford - 11th February 2019

    0
    • Eating & drinking
    • Recipes

    How to cook an oca tuber

    Oca are like a lighter, sharper-tasting version of the potato. Guy grows them on Riverford's French farm with great results: planted in March, they grow steadily through the summer before swelling…

    By Riverford - 31st January 2019

    0
    • Eating & drinking
    • Recipes

    Beetroot, Coconut, Ginger & Lime Soup

    A blend of comforting, earthy beetroot and fragrant Asian aromatics. The ginger brings some warm spicing, and you can choose to boost it with a pinch of cayenne, if the mood takes you.

    By Riverford - 23rd January 2019

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Latest posts

    • News from the farm
    • Organics

    Booming success for Riverford suppliers

    Next week's annual BOOM awards will pick the very best organic products - we highlight some of Riverford's suppliers who are among this year's finalists.

    By Emily Muddeman - 18th June 2019

    0
    • Environment & ethics

    UK’s first land-based prawn farm opens

    The farm is a step forward in sustainable production of one of the world’s most popular seafoods by reducing food miles and environmental contamination.

    By Nina Pullman - 18th June 2019

    0
    • News from the farm

    A perfect start

    Sitting in the warm and dry, listening to the thunder and watching the pounding rain outside being sucked into the parched soil, brings on a feeling of intense contentment – made all the better by…

    By Guy Singh-Watson - 13th June 2019

    4
    • News from the farm

    Employee ownership, one year on

    When I first asked our staff about employee ownership in 2003, with the suggestion that it could be financed by them forgoing their annual profit share for 20 years, they told me where I could stick…

    By Guy Singh-Watson - 6th June 2019

    1
    • Meat
    • Farming

    From sheep to street food

    What happens to a farmer who can't send his lambs to slaughter? In the second instalment of our mini meat series, Wicked Leeks meets the livestock farmer who sent his sheep to sanctuary and switched…

    By Nina Pullman - 31st May 2019

    5
    • Farming
    • Soil

    Soil, clover and the wealth of organic

    In his book, Given Half a Chance, Edward Davey met the late organic legend Peter Melchett for a tour of his organic farm in Norfolk.

    By Edward Davey - 31st May 2019

    0

Articles from other authors

Booming success for Riverford suppliers

Next week is the annual BOOM awards by the Soil Association, which celebrate the best of the organic market.  Riverford works with a number of small scale…

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UK’s first land-based prawn farm opens

The UK's first land-based clean water prawn farm is set to start supplying restaurants in Scotland in a move that could transform the environmental impact of…

0 comments / Environment & ethics

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Riverford grows and sells organic food through its award-winning veg boxes, alongside campaigning for its core values of sustainable food and ethical business.

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  • Meet Lewis - the newly appointed head chef at our farm restaurant, @riverfordfieldkitchen. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ @lewis_glanvill isn’t your typical head chef. Aged 22 and with two young children (he got his first head chef job aged 17), he has the kind of CV that almost makes you question what you’ve achieved in life, with the kind of modesty that is rarely seen in a head chef persona, think Gordon Ramsay’s rages. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Fittingly, provenance and quality is really important to him, alongside not spending the whole day cooped up in a kitchen - ideal for a chef working on a farm, with produce waiting in our surrounding fields and kitchen garden. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Lewis is laid back, which he believes will pay off: “When you’re leading a kitchen, people take on your ethos. If people are enjoying working, they’ll work better. If everyone gets that it isn’t just my show, then they’re more likely to come up with their own ideas.”⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ He describes his own cooking style as “not over-complicating it”. “There’s a lot of chefs who will try and dissect a tomato in 10 different ways. Serving it on its own with olive oil and salt, that’s all you really need if it’s a good tomato."⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ His love of seasonal food will be well matched @riverfordfieldkitchen, and he plans to keep the style the same, and come up with more ways of introducing people to different vegetables, and combinations they wouldn’t expect to see together.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We're based in South Devon. If you're close by, you won't regret a visit!
  • RECIPE - Spanish Chickpea Stew ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A colourful bowl of veggie goodness to celebrate @meatfreemonday's 10th anniversary! This Spanish-inspired recipe is a hearty one-pot dish, packed with flavours from smoked paprika and cumin, sweet tomatoes & salty olives. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2):⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 red onion, peel & finely sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 red pepper, deseeded & thinly slice ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 300g potatoes, cleaned, skin kept on, cut into 2cm chunks⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 garlic cloves, peeled & finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tin chickpeas, drained & rinsed⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 Spanish chickpea spice mix (1 tsp cumin, ½ tbsp smoked paprika, 1 tsp dried thyme)⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp tomato purée ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp bouillon powder⠀⠀⠀⠀⠀⠀⠀⠀⠀ 250g cherry tomatoes, halved ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 60g black olives, halved⠀⠀⠀⠀⠀⠀⠀⠀⠀ 10g parsley, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 20g flaked almonds⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Gently fry the onion and pepper for 8 mins in a pan with a lid, stirring now and then. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Add the garlic to the pan. Cook for 1 min. Add the potatoes, Spanish spice mix, chickpeas, tomato purée and bouillon. Pour in 550ml of boiled water. Season well. Bring to a simmer. Partially cover with a lid. Cook for 8 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Gently heat the almonds in a dry frying pan for 2-3 mins, until lightly golden. Transfer to a plate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Add the olives and tomatoes to the potatoes. Cook for 7-8 more mins, still partly covered, until the potatoes are tender. Stir now and then and keep an eye on the liquid - add a splash more water if needed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Add the spinach in handfuls, stirring it in until wilted. Stir in ½ the parsley. Check the seasoning. Serve, garnished with almonds and remaining parsley.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #MFMCountMeIn #MeatFreeMondays #MeatFreeMonday #Livelifeontheveg #organic #riverford #vegbox #spanishfood #onepotwonder
  • Guy's news: A perfect start⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Sitting in the warm & dry, listening to the thunder & watching the pounding rain outside being sucked into the parched soil, brings on a feeling of intense contentment – made all the better by the knowledge that planting is up to date & weeds are under control. Unlike last year, we were able to plant on time this February, into perfect seed beds.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Remembering the drought that followed 2018’s sodden spring, we grew nervous as soil moisture was depleted & our reservoirs started to drop – but the first 10 days of June brought 70mm of rain; 10x more than we had in the whole month last year. It feels dangerous to suggest it out loud, but, with fears of another drought receding with every clap of thunder & half the year’s crops planted & establishing well, it's been a near perfect start to the season.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ For two months, I've been picking my best ever crop of artichokes. They're a thirsty crop, & planted beyond the reach of our irrigation; the rain arrived just in time to save them from the tough, stunted heads that forced us to abandon last year’s crop.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ My only sadness comes from you not buying enough of the super-tender baby artichokes that are prized as a delicacy in Italy. They are delicious fried, roasted, preserved in oil or sliced thinly onto a pizza. Rather than see them go to waste, the price will be reduced from £5.45 to £3.45/500g for two weeks.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ My son & a small team of youths have escaped the city to wade thigh-deep through a river to reach the estuarine marshes, where they squat in the mud amongst egrets, herons & geese, foraging for marsh samphire & sea purslane. On a good day, a flexible, nimble & persistent forager can manage 15kg before being driven off by the incoming tide. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Samphire’s salty flavour goes well with scrambled eggs, stirred (at the end) through a seafood risotto, or more traditionally as a side for fish. I apologise for the price, but if you saw the labour you would not feel hard done by. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Guy Singh-Watson
  • RECIPE - Pea, Mint & Mozzarella Risotto Cakes ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Think of these a bit like arancini, but flatter, & not deep fried. Perfect for the weekend if you have slightly more time to cook. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The cooked risotto needs to have absorbed all the stock and be quite firm. If too wet, the risotto will be hard to shape into cakes and the cakes may be fragile whilst frying. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (makes 8 large cakes)⠀⠀⠀⠀⠀⠀⠀⠀⠀ 150g risotto rice ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp bouillon powder⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 onion, peel & finely dice⠀⠀⠀⠀⠀⠀⠀⠀⠀ 300g garden peas, podded⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g mint, finely shred half ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 ball mozzarella, roughly chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 25g Italian-style hard cheese⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp pesto verde⠀⠀⠀⠀⠀⠀⠀⠀⠀ 20g plain flour⠀⠀⠀⠀⠀⠀⠀⠀⠀ 60g breadcrumbs⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 egg⠀⠀⠀⠀⠀⠀⠀⠀⠀ 50g mixed salad leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Put a baking tray in the fridge. Put the rice in a medium saucepan, with 600ml of boiled water and the bouillon. Simmer for 16-18 mins, stirring often. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Start gently frying the onion. Boil the peas for 4-5 mins, depending on their size. Drain, and run under cold water to cool. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When the rice is cooked, stir in the Italian cheese, pesto, peas and onion. Season. Spread the rice onto the cold baking tray in a thin layer. Leave to cool for 5 mins then pop it in the fridge for 10 mins, until cool enough to handle. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Wipe clean the frying pan. Put the flour on a plate. Put the breadcrumbs in a shallow bowl. Crack the egg into another and whisk with a fork. Preheat your oven to 140˚C/Gas 2. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mix the rice, mint and mozzarella together in the tray. With wet hands, shape the mix into 8 large balls, then lightly flatten. One at a time, coat each in flour, then egg, then breadcrumbs. Place on a plate. Clean the baking tray and put it in the oven. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 3 tbsp of oil in the frying pan. On a medium heat, fry the rice cakes in batches for approx. 2-3 mins on each side until golden and crispy. Put in the oven for 4 mins, until the cakes have firmed up and the mozzarella has started to melt. Serve with the salad leaves, dressed with olive oil.
  • Somewhere in here are 500 hens 🐓 Our egg farmer Jerry @orchardorganicfarm plants lots of chicory in his grass mix. This verdant organic jungle has an amazing range for his hens to explore and enjoy. You’d be hard pushed to find happier hens. #organicfarm #chickensofinstagram #riverford #hens #sustainability #organicfood
  • RECIPE - Herb Pilaf with Honeyed Walnuts ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You could just toast the walnuts in a dry saucepan for 3-4 mins, then pour over the honey as you serve, but there’s something moreish about the properly roasted ones that we think makes it worth the effort. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 125g brown basmati rice⠀⠀⠀⠀⠀⠀⠀⠀⠀ 50g walnuts, roughly chopped (about 1/2 their size)⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp honey⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g summer greens, stripped off stalks then thinly shredded⠀⠀⠀⠀⠀⠀⠀⠀⠀ 125g spring onions, trim & finely slice⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp cardamom pods⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp paprika ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 30-40g dried date pieces ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lemon, finely zested⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g parsley, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 10g dill, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 10g mint, chop half ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 5g garlic chives, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 75g feta⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Boil the rice for 10 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Oil a small non-stick roasting tin, or baking dish, well. Toss the walnuts and honey in the tin. Spread them out to a single layer. Sprinkle with salt and bake for approx. 8 mins, until starting to colour. Toss halfway through so they don’t stick.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Bash the cardamom with the back of your knife, so they split a little. Remember to toss the nuts!⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat ½ tbsp of oil in a large frying pan. Stir-fry the onions and cardamom for 2 mins, while you drain the rice. Add the paprika, dates, rice and 300ml of boiled water to the onion. Season. Cover with a pan lid, or loosely with foil. Cook on a low-medium boil for 10 mins; try not to stir it - as the water absorbs, the rice on the bottom should stick just a little.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Wash out the medium saucepan. When the rice is nearly ready, heat the greens with a splash of water in the saucepan. Add a squeeze of lemon juice and season to taste. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When the rice is ready, stir in the greens, parsley, dill and mint. Add lemon juice and season to taste. Serve with the feta crumbled over and sprinkled with the walnuts, lemon zest and chives. Pick out the cardamom as you go along - they don’t eat well!
  • Did you catch Hugh's #WaronPlastic on BBC One last night? The scale of the plastic problem is huge, but we can all make a difference.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Growing, packing and delivering your food puts us in a unique position to use as little packaging as possible.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Choosing a veg box means: no pointless plastic, reusable boxes, and the collection of any plastic that you can't recycle with your local council.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We're working hard to cut out the minimal plastic we currently use (to avoid food waste) - home compostable alternatives are the future of packaging at the Riverford.
  • RECIPE - Carrot top pesto⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Carrot tops are full of flavour, and like the leaves of other roots (e.g. celeriac or beetroot) they’re good to eat - so don’t throw them on the compost. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This pesto is great tossed through pasta, or drizzled over roasted carrots, new potatoes or greens. Try crumbling mozzarella or sheep’s cheese over the top too.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 6)⠀⠀⠀⠀⠀⠀⠀⠀⠀ Leafy tops from 1 bunch of carrots, larger stems discarded, feathery leaves chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ Small handful basil leaves, or try parsley or chervil for a different flavour⠀⠀⠀⠀⠀⠀⠀⠀⠀ 50g walnuts, hazelnuts or almonds⠀⠀⠀⠀⠀⠀⠀⠀⠀ 25g Parmesan, or vegetarian equivalent⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 garlic clove⠀⠀⠀⠀⠀⠀⠀⠀⠀ Approx. 100ml or so olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a food processor, blitz the carrot tops, basil, nuts, parmesan and garlic.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Gradually add enough oil to make a pesto consistency.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Season to taste. Enjoy!
  • Guy's news: Employee ownership, one year on⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When I first asked our staff about employee ownership in 2003, with the suggestion it could be financed by them forgoing their annual profit share for 20 years, they told me where I could stick it. Perhaps they saved us from another Animal Farm.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Soulful musings amongst the cabbages rarely prove good guidance for business practice. Ideas for radical change need to be challenged, rethought & challenged again to avoid the dangers that come with all ideological dogma.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We spent the intervening years, & particularly the last 4, researching, consulting & challenging each other – until we were sure what we wanted & why, understood the gulf we needed to cross to get there, & planned how to cross it. Particular credit goes to our people director Charlotte Tickle, MD Rob Haward, Co-owner Council & external trustees, who methodically developed the governance & culture to turn my dreams into a working reality.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ On June 8th 2018, Riverford became 74% employee owned. It was the happiest & proudest day of my life. As one Co-owner Councillor, Scott, said: we're creating a microcosm of the world we’ve always wanted to live in.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The last year has shown what an incredible job we made of such a massive & challenging transition. I see it on the faces of co-owners; I hear it in the engagement, pride& dignity that comes with being able to influence your own daily life & destiny,&share in the spoils of your work; I see it in the personal, often challenging, growth that many co-owners have undertaken, sometimes surprising themselves.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ So far there's no sign of unduly cumbersome consultative decision-making, with the newly empowered showing an extraordinary responsibility that shames Philip Green. More tangibly, our sales, cost controls&margins have never been better, providing evidence for my long-held belief that conventional ownership, & the cynical management that often accompanies it, wastes huge amounts of human potential.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Guy Singh-Watson

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