Cities - Page 3 - Wicked Leeks

Food, Farming, Fairness.

Features

Behind closed doors at a sustainable restaurant

Chef Chantelle Nicholson on why sustainability is not just about sourcing and why including the service charge is the best thing she’s done.

Cities Eating and drinking Growers and suppliers

Lifestyle

Food growing for tiny spaces

Cities Nature Grow your own

Lifestyle

Eating in or dining out?

Cities Eating and drinking

Features

Global food with local flavours

How one London restaurant’s practice of combining authentic Japanese cooking with produce grown just over 50 miles away links food culture with sustainable sourcing.

Cities Eating and drinking Local sourcing Organics

Features

How to navigate a menu like a chef

From the number of dishes or naming farms or suppliers, to using unusual cuts of meat - chefs and ethical restaurateurs offer their top tips on how to sort the green from the greenwash when reading a menu and eating out.

Features

Eating out without costing the earth

With the cost of living on the up, we select three London restaurants that are doing their bit for the planet but don’t break the bank.

Opinion

Restaurants can offer a portal to sustainable farming

A new wave of producer-led restaurants are helping diners understand how food is produced, how produce becomes food, and the skills involved; but we need more to follow suit.