Jellied Eel 24pp A4 AW:Layout 1

SPONSORED BY
ISSUE 2028/09
0
WINTER 2
FREE
London’s new look!
Campaign launched to create 2012
food growing spaces by 2012
Rosie Boycott
talks on life as the
Mayor’s food adviser
A ROUTEMASTER TAKES ROOT * BUDGENS GOES LOCAL * LONDON IS FAIRTRADE CAPITAL OF THE WORLD
Say
hello
to the
jellied
eel...
Welcome one, welcome all, to
the Jellied Eel. For many of you
this will be the first time
you have set eyes on this
publication. So it might be
worth a little explanation as to
why we are writing about cafes
like the Rootmaster off Brick
Lane (p12) or campaigning for
2012 new growing spaces in
London (p4). Well, much of this
will be answered in the articles
themselves but, collectively,
the stories you’ll read between
here and page 23 are about
people who are passionate
about food.
Not just any old food, but food that says
something meaningful about the places it
has been grown or harvested; the people
who are cooking it or selling it. That’s why
we focus on small distinctive producers,
shops, and projects which aren’t just out to
make money – important though that is
these days. These people manage to make
money whilst also giving a damn about the
environmental and social impact of what
they are doing. For us at the Eel, this is
what sustainable and ethical food is all
about, and we’re here to showcase the best
that’s around in London - and boy have we
had a hard job fitting it all in this issue!
Now it is just a statement of fact. Against a
backdrop of a well-documented threat to
the world’s climate, and massive problems
that are crippling our health service, now,
more than ever, we need to think about
how we feed ourselves. And once we’ve
thought about it – we must act on it!
Bulletin
04
London Food Link
06
Around Town
07
A Rosier Vision of London
08
Local to London:
Spreading the Love to London
10
Anyone can take action to help influence
which direction this city takes; individuals,
businesses or government. If you are
someone who cares about these issues,
this magazine is here to help you navigate
your way through the minefield. No-one
gets it right all the time, and there isn’t such
thing as 100 percent sustainable – the
important thing is to do what you can.
On The Menu: Rootmaster
12
In Print: The London Cook Book
15
Member Feature:
Chiswick Local Produce
17
Shop Window: Thornton’s Budgens
18
Allotment Slot: Allot of Hope
20
Borough Market
21
Diary
23
We hope you enjoy what you read, and that
you hunt out the next issue, which will be
out in February. For a list of stockists
visit our website: www.londonfoodlink.org
Alternatively you can subscribe and receive
lots of other benefits (see p6). Maybe
the action you take will feature in a
future edition!
Thanks to the Team
Editor: Ben Reynolds
Assistant Editor: Lucia Jazayeri
Produced and Published: Hand Up Media
Director: Tania Pramschufer
Director: Katie Williamson
Design: Martin Seagar
Advertising: Kash Bhattacharya
Advertising Design: Patricia Henningsson
The Jellied Eel is the free quarterly magazine
for sustainable food in london, produced by
Hand Up Media and London Food Link.
The magazine has a 20,000 circulation,
distributed to all London Food Link members,
shops and retail outlets, cafes, restaurants,
bars, venues.
©Pamela Troni
So now you’ve got an idea of what this
magazine’s all about. But why now? We
believe that we’re reaching a turning point
(one of many!) in our society. Banks are
collapsing, oil prices are fluctuating wildly,
and as a consequence food prices have
been rising at unprecedented rates. A year
ago, this might have come across as some
political rant, or doom-monger’s prediction.
TUCK IN!
Ben-Editor
Disclaimer: Inclusion of information in The Jellied Eel does not imply
that the product of service is endorsed by London Food Link or Sustain.
Cover image: The Rootmaster bustaurant – see page 12, photo: David Pearson.
Advertising & Sponsorship
Kash Bhattacharya
0797 100 3132 or 05600 755 015
[email protected]
www.handupmedia.co.uk
Editorial Enquiries
[email protected] 020 7837 1228
www.londonfoodlink.org
Distribution Enquiries
to stock the Jellied Eel
[email protected]
020 7837 1228
Paper stock from
sustainable forestry.
02/03
NEW AWARD
FOR LONDON’S
SUSTAINABLE
CATERERS
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GREEN CORN
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LONDON
FAIRTRADE
STATUS
On 4 November we launched a new campaign:
Capital Growth, that aims to transform our city
by creating 2012 new food growing spaces by
2012. Launched by the Mayor Boris Johnson,
and Rosie Boycott, his food advisor, Capital
Growth will identify suitable pieces of unused
land and help community groups begin to grow
food on the land, with the support of many key
partners across London.
In the first phase we are looking for 50 new
food growing spaces, representing a diverse
range of projects, boroughs, types and sizes of
land, and community groups. We will work with
local authorities, housing associations and
other landowners, making underused land
available to interested growers and community
groups.
Capital Growth can help new spaces with
basic set-up costs with a grant of around
£1,000 (depending on need). In the longer term,
we also run a matchmaking service to link
communities with available land. If the next
stage of fundraising is successful, we will also
support horticultural and enterprise training, and
approach other organisations for equipment to
donate to the new food growing spaces.
Please get involved! Perhaps you are a
landowner with a piece of land you would be
prepared to make available for community use.
Perhaps you already have your eye on a space
in London that could be used to grow food, or
know of a community who would like access to
land for food growing – if so, then get in touch.
We’d also be pleased to hear from you if you
can help in some other way, perhaps with
free or discounted tools, seeds or topsoil,
or specialist knowledge on soil remediation,
horticultural training or planning.
If you would like to get involved,
please see the new campaign website at:
www.capitalgrowth.org or contact Kate
Swatridge ([email protected]) and Seb
Mayfield ([email protected]), who are
helping to develop the campaign.
To receive regular updates on the
campaign and related themes, join the
Urban Food Growing e-newsletter by sending
an email to [email protected]
London is now the largest Fairtrade city
in the world, and on 23rd October, the city
celebrated five years of work towards the
distinction with feasts, film screenings,
and other festivities.
These highlighted the mission of the
Fairtrade movement – to support food
producers in poor countries who have
traditionally been marginalised by the
conventional trading system. The declaration
is the culmination of a drive launched by
former Mayor Ken Livingstone in 2003 and
is backed by Mayor Boris Johnson, a keen
supporter of Fairtrade. Any town, borough,
or county can work towards meeting the
distinction by making Fairtrade products
readily available in local shops, cafes and
community organisations, and by creating a
local steering group that meets regularly to
ensure commitment to the status. In 2003,
Croydon became the first borough to achieve
Fairtrade status, and today 20 London
boroughs have Fairtrade status, five of which
are Olympic boroughs.
Almost 1,000 retailers and 600 catering
outlets now sell a range of products which
carry the famous FAIRTRADE Mark,
including the restaurants and bars in the
Houses of Parliament. For more information
see: www.fairtrade.org.uk
©Irfan Qureshi (L-R) Sophi Tranchell, Chair of the Fairtrade
London Steering Group and Director of Divine Chocolate;
Ian Clement, Deputy Mayor; Harriet Lamb, Executive
Director of the Fairtrade Foundation.
OLYMPIC SPONSORS
Cadbury’s have been
added to McDonalds
and Coca Cola as
sponsors of the
Olympics (deep sigh!)
GOING NUTTY!
Harry Hill has
n
launched his ow
:
Fairtrade nuts
the
Harry’s Nuts with
ion.
company Liberat
/harry
eration.com
www.chooselib
R
Are you a caterer that is taking steps to put
sustainable food on the menu? Sustain is
sponsoring a new Sustainable Food Category
for the prestigious Sustainable City Awards.
The City of London Corporation, which has
been recognising responsible businesses for
the past eight years in categories like
sustainable finance, travel, building, and
environmental management, has partnered
with Sustain to add a ninth category to reflect
the growing importance of food in creating a
sustainable London. The contest is open to
anyone who considers themselves a caterer,
including restaurants, school and hospital
canteens and events caterers in the greater
London area. So any caterer who’s doing their
bit for sustainability should apply online by the
5th December at: www.cityoflondon.gov.uk/sca
These highly respected awards are one of
the only six feeder schemes for the European
Business Awards for the Environment, meaning
that all category winners have the chance of
international recognition for their sustainable
efforts. The launch of the Sustainable Food
category will recognise achievements and
establish ambassadors to set standards for
new projects and inspire others in the field.
Winners will be announced in February and
can be seen at www.cityoflondon.gov.uk/sca
A garden thrives under a city tunnel as a train
shuttles by overhead. A hand-drawn sign in a
window reads “Sorry, No Fish.” A furry rabbit
hangs by string tied round its feet. The
prize-winning entries of the first annual
Konstam Food Photography Competition
reflect the varied origins of the food we
eat. The competition was sponsored by
Konstam at the Prince Albert, and head
chef Oliver Rowe’s commitment to local
food and seasonality formed the theme
of the competition. Over 130 entries were
received from some 30 photographers. The
three winning photographs as well as a
gallery of short-listed photographs are
available to view on the Konstam website
www.konstam.co.uk Over 85 percent of the
food used at the Konstam kitchen is grown
or reared in and around London.
BULLETIN
a gallery of short-listed
photographs are available to
view on the Konstam website:
www.konstam.co.uk
kie
©Camilla Blac
©Tom Oldham
FINDING THE PLOT –
GETTING LAND FOR
COMMUNITY FOOD
GROWING
London offers a wealth of spaces for urban
agriculture. Yet one of the biggest challenges
facing aspiring growers is how to go about
finding and securing land. Inspired by
conversations at the recent Growing Food for
London
conference,
the
Women’s
Environmental Network (WEN) is holding a
series of seminars to look at how groups can
successfully find land to start new projects.
Initially,
by
investigating
peoples’
experiences, WEN hopes to identify and
combat the key barriers to land access. WEN,
which supports growing projects in the
formerly unused green spaces of the housing
estates and school playgrounds in Tower
Hamlets, focuses on developing a sense of
community among women in the borough.
To inform the content of the seminars, WEN
would like to hear from lots of new and existing
food-growing projects about how they
obtained land and any problems they
encountered. Please contact Christine Haigh
at [email protected] or on 020 7481 9004.
ZERO WASTE!
Alara Muesli has become the first
food manufacturer in the UK to
become Zero Waste. They have
also put up their first windmill to
contribute power to run their
Muesli factory in Kings Cross.
BEST!
TIME OUT’S
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2,012 NEW FOOD
GROWING SPACES
FOR LONDON
KONSTAM FOOD
PHOTOGRAPHY
AWARD
MANY THANK
S!
Thanks to Che
gworth Valle
y juices
(www.chegw
orthvalley.co
m) who
sponsored th
e London Food
Link
network do in
September an
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Sarah Moore
artisan catere
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(www.sarah m
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who fed all th
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04/05
AROUND
TOWN
London Food Link
London Food Link runs a network of organisations
and individuals who care about sustainable food.
Our members are as diverse as farmers and food
writers, caterers and community food projects.
Both London Food Link and
its members work towards:
> Increasing the availability
of sustainable food in London
* 50% off hard copies of London Food
Link publications, and a free copy of
the Bread Street report (normally £10).
* Discounted rates on London Food
Link events.
> Tackling the barriers preventing
"Excellent networking- linking up with new
access to healthy and sustainable suppliers- generally providing information
food for all Londoners
on like minded businesses and causes"
> Protecting and celebrating
London's diverse food culture
London Food Link welcomes to its
network all that share these aims.
Geetie Singh, Duke of Cambridge
“London Food Link: fly the flag for local,
organic and fair trade food by joining
this network of producers, businesses,
writers and community groups”
The Guardian Food Guide
JOIN LONDON
FOOD LINK NOW!
"I'm a member of London Food Link,
a wonderful organisation linking various
bodies and people who care about
The benefits of membership
sustainable food and the environmen
of London Food Link include:
which I'm extremely passionate about"
* Free copy of The Jellied Eel every quarter. Maria Elia, Chef, in Time Out London
* One day’s free advice on using sustainable
food/suppliers, and a discounted rate
thereafter if more advice is needed.
* New contacts with and support from
other members, with a wide range of
expertise, through our twice yearly
network meetings.
* Influence on London’s policy making
processes, through London Food
Link’s extensive contacts and policy
development experience.
JOINING... IT’S EASY
To join London Food Link, download
a membership form from the website or
contact: [email protected]
London Food Link members include:
Primary Care Trusts, London Boroughs,
Business Associations, Retailers, Farmers,
Environment and Community Groups,
Food Access Partnerships, Allotment
Groups and Food Writers.
* Access to e-forum with information on
news, funding, jobs, events and more
on London’s sustainable food scene.
* Access to the members’ area: members
directory, funding info and back issues
of The Jellied Eel.
Zeenat Anjari
Local to London Officer
(Sustainable Wholesale and Supply)
[email protected]
INTRODUCING CAMDEN’S
SUSTAINABLE HEALTHY
FOOD PROGRAMME
HARINGEY FOOD
RICHMOND COOKING OIL
Haringey Council is including the subject
of food in its strategy to become the
city’s ‘Greenest Borough.’
Even after your meal has been digested,
the oil it was cooked in lives on. For just
over a year, Proper Oils of Richmond
Upon Thames has been converting that
cooking oil into something much more useful.
The organisation collects used cooking
oil from over 800 caterers and refines it
into highest-quality biodiesel in a factory
that was created in an old lorry trailer. The
biodiesel is then sold to local businesses.
As food prices soar more and more people
want to grow their own produce and eat
healthily. The Camden Sustainable Healthy
Food Programme is a timely response to
the current crisis in our food system.
Rosie Blackburn
Camden Sustainable Food Strategy
[email protected]
Pamela Brunton
Good Food Training For London
[email protected]
Sustain has been commissioned by Camden
PCT, working in partnership with Camden
Council, to deliver a Sustainable Food
Programme. Together, we want to achieve
a healthy, sustainable and fair food system
for Camden; implemented by a flourishing
network of community groups, businesses
and public sector staff; supported by the
Council and the PCT.
Vanessa Domenzain
[email protected]
London Food Link Network and Membership
Charlotte Jarman
Greener Food Officer (Sustainable Catering)
[email protected]
Seb Mayfield
Capital Growth (Urban Food Growing)
[email protected]
Ben Reynolds
Network Director
[email protected]
Creation of a Camden Sustainable
Food Partnership, made up of a
committed group of food advocates
Targeted training for community
organisations and local businesses
on sustainable procurement and
health and nutrition
“We believe that by adding elements of food
growing, education and distribution to what
it already does so well, it could become
economically viable,” Foster said.
If you are interested in this work, or
have a view about food in Camden
please contact Anna or Rosie on:
[email protected]
or call: 020 7837 1228
Sustainable Haringey would like
to hear from similar groups in
other London Boroughs,
as well as Haringey residents
interested in joining their network.
Contact: growinginharingey
@blueyonder.co.uk
Development of a Camden healthy
and sustainable food strategy
Kate Swatridge
Capital Growth (Urban Food Growing)
[email protected]
Anna Terzi
Camden Sustainable Food Strategy
[email protected]
Hannah Williams
Buywell Officer (Food Access)
[email protected]
Our Volunteers: Amanda Bourne,
Chris Collings, Holly Derry-Evans,
Polly Higginson, Lucia Jazayeri,
Rhona McAdam.
“There is huge enthusiasm for food-growing,
long waiting lists for the 25 allotment slots,
and many plans for using and expanding
existing land,” Jo Foster of Sustainable
Haringey said. The group recently joined
London Food Link and successfully lobbied
the Council to include sustainable food in
its Greenest Borough efforts. Living Under
One Sun, an initiative working with women
from immigrant and ethnic minorities in the
deprived area around Northumberland Park,
has already seen harvests from its new
community garden.
This summer, the Council provided a
temporary rescue package to keep an
important green space – the Wolves Lane
Nursery – open for six months after the
sudden departure of the charity that was
running it. The nursery, a 3.5 acre site with
glasshouses, grows bedding plants for parks,
employs people with special needs, and runs
activities for local schools. With some initial
help from the Big Lottery’s Local Food Fund
and existing local expertise it is hoped that
the nursery can remain open.
This work will put Camden at the vanguard
of work to develop a more sustainable food
system across the UK. This piece of work
will run over a period of seven months and,
by March 2009, will result in:
Suzanne Natelson
Making Local Food Work (Community Food)
[email protected]
JOIN
LONDON
FOOD LI
TODAYN! K
NORTH
Proper Oils won the Business of the
Year O2 X Award for Technology & Innovation
for its sustainable efforts as well as several
other prestigious environmental awards.
The organisation also won a £100,000
grant which was used towards creating
West London’s first biodiesel refinery to
start commercial production in November.
If you would like your used cooking oil
collected, would like to purchase biodiesel
or want some more information please
call Proper Oils on: 0845 470 80 91
www.properoils.co.uk
Did you see Proper Oils featured
on BBC2's Working Lunch:
news.bbc.co.uk/1/hi/business/7708423.stm
Kentish Town City Farm
Ben Tajima-Simpson
For more information
visit us online at:
www.londonfoodlink.org
OUR STAFF
NORTH
GR
BUSIN EEN
E
THE YESS OF
AR
WEST
06/07
A
VISION OF LONDON
IN SEPTEMBER, ROSIE BOYCOTT WAS APPOINTED BY MAYOR BORIS JOHNSON AS FOOD CHAMPION
FOR LONDON. SINCE THEN, SHE HAS BEEN TAKING A WHISTLESTOP TOUR OF LONDON’S FOOD
SCENE, MEETING WITH COMMUNITY GROUPS, FOOD GROWERS, BUSINESSES, PLANNERS AND
POLICY-MAKERS, TO DRUM UP SUPPORT FOR HER EXCITING PLANS TO TRANSFORM THE
CAPITAL’S FOOD SYSTEM. KATH DALMENY MET UP WITH ROSIE TO FIND OUT MORE.
Rosie Boycott is passionate about food and
farming, and rattles off ideas for practical
ways to improve London’s food at a
breath-taking rate. “My big aim is to make
London’s food more sustainable,” she says.
“That means transforming our city with
thousands of new spaces to grow good fresh
food, and helping communities to enjoy food
growing. It means improving the access to
markets for more small-scale and local food
producers, and improving health and the
environment through the power of public
procurement. And we need to bring food
back into the heart of communities, where it
has been lost – to the detriment of families,
and contributing to social breakdown.”
Rosie’s vision is positive and appealing, but
she is driven by a keen understanding of the
insecurity of our current food system,
especially in light of global financial
meltdown, soaring food and oil prices, and
the changing climate. “As a society we have
pathetically little resilience in the face of such
threats,” she says. “Peak oil is imminent. In
my lifetime we have used half of the available
oil already, so our oil dependent food system
cannot continue. Yet there is a wonderful
sense that growing more of our own food
makes us more resilient. We take back
control. We absolutely have to go back to
an approach that minimises our use of
natural resources. We can’t go on trashing
our world.”
CREATING A GREEN ARMY
CHANGING THE MAINSTREAM
She sees London’s community-led food
enterprises as a major part of the solution,
and has visited many over the past few
months, reporting that she has been
impressed by what she has found. “I’ve met
the most incredible people and seen brilliant
projects all over London,” she says – many
of them members of London Food Link. She
picks out several highlights from her visits:
There is a role for everyone in achieving
a food system based on resilience.
“Supermarkets aren’t going to disappear,”
she says, so we need to be clear about what
part they can play. “Local tokenism isn’t
enough. I’d like to see all supermarkets with
green roofs, growing vegetables to sell in
their shops. Farmers should also be treated
better – we’ve got to make sure that farmers
– wherever they are – can make a decent
Growing Communities in Hackney has
living. We rely on them.”
created a successful food trading scheme
that sells food grown in Hackney and
Rosie is also clear that street markets,
provides a reliable income for small-scale
farmers’ markets and vegetable box
local organic farmers;
schemes are central to a more resilient food
In southeast London, the Greenwich system. “Buying direct from suppliers can
Cooperative Development Agency gets help ensure fair prices and get people
children to cook for other children, and connected with who grows their food,”
invites parents into schools to share the food. she says. She also wants to see local
government use their powers to support local
The Women’s Environmental Network,
shops, make more space available for food
is running community gardens and food
growing, and promote street markets and
co-ops working with women from diverse
farmers’ markets.
ethnic communities in East London.
What is particularly appealing about Rosie’s
vision for London is her evident commitment
to helping existing community groups and
campaign organisations to do more of what
they do best, seeding new ideas across
London. She sees these people as a “green
army”, who need support to bring about the
transformation. “My job will be to raise the
money for these groups and then say ‘go’,”
she says. “This is not about ownership or
government directives. This is a grassroots
movement – groups of people living in
neighbourhoods who want to support each
other and to have a reliable supply of
good food. And through food, community
connections can be re-established.”
“This is a grassroots movement – groups
of people living in neighbourhoods who
want to support each other and to
have a reliable supply of good food.”
She sees markets as a great way to help
more people buy fresh and affordable food,
and to connect people with seasonality and
food quality. “In the supermarket, the food
has not been put there for its flavour or its
freshness. It’s chosen by the supermarkets
for its ability to withstand the journey, to be
thrown around in transit and to sit on the
shelf for a long time,” she says. But we need
to think differently about our food supply.
“Food that can be grown here should be
grown here – the carrots, spuds and
cabbages grown within a short distance of
where they are eaten. Food grown further
afield needs to be moved as much as
possible by trains, canals and electric
vehicles. We will continue to import food that
we can’t grow here – bananas, citrus fruit,
spices, wine, coffee and tea. But we’ve got
to be much more connected with the
seasons, and what can be grown without
environmentally damaging inputs such as oil
and nitrogen fertiliser.”
©James O. Jenkins.
ROSIER
“Boris is right behind
it,” she says. “He
can see how food
growing can bring
back community
connections into
neighbourhoods,
with people working
together.”
ROSIE TALKS ROOTS
AND TAKES ACTION
SOME OF ROSIE’S BIG IDEAS
Such commitment comes both from Rosie’s
own reading of the current environmental
and economic situation, but also from her
direct experience over the past five years as
a small-scale farmer in Somerset. “Anyone
who has grown anything knows how much
better fresh food is,” she says. “It gave me
incredible joy, and it has made me realise
that I was out of touch with food issues.
When you grow food, you realise how
socially binding are the acts of growing and
eating. Food crosses all boundaries. It
connects everything, and it connects with
everything that I would like to do for the
environment, which I will spend the rest
of my life working on.”
LOCAL MARKETS FOR LOCAL FOOD
As part of the London Food Strategy, Rosie
is supporting the London Development
Agency’s Local Food Infrastructure Project,
working with London’s wholesale markets to
sell more food grown locally to London.
As a former editor of two daily newspapers
– The Independent and The Express – the
pace with which Rosie has set to work
on achieving her vision is impressive. She
doesn’t hang around. Within just six weeks
of taking office as Chair of the London Food
Board, and food advisor to London’s Mayor,
Rosie had agreed a partnership with London
Food Link to run a campaign for 2,012 new
food growing spaces for London by 2012
[see p4]. “Boris is right behind it,” she says.
“He can see how food growing can
bring back community connections into
neighbourhoods, with people working
together, taking more control of their lives,
and making the city a better place to live.”
“It will also be such fun,” says Rosie.
“Imagine a green city with lots of vegetables
and fruit trees growing, summer fetes,
barbeques, local shops and markets, with
communities coming together to celebrate
good food, and children learning to love the
magic of food growing.” Her enthusiasm and
vision are infectious. After an interview like
this, you come away thinking: Great. When
do we start? And with Rosie at the helm, the
answer will definitely be: “Right away!”
IMPROVING FOOD SKILLS
Rosie is backing the London Development
Agency’s Good Food Training for London
programme, to train London’s public sector
caterers to provide healthy and sustainable
food for the capital’s schools, hospitals and
care homes.
CAPITAL GROWTH
Rosie is working with London Food Link on a
new campaign for 2,012 new food growing
spaces for London, helping communities to
gain access to land, training and trading
schemes to grow and sell more fresh local
food.
PUBLIC SECTOR PROCUREMENT
Rosie backs calls for public sector caterers
to buy and serve more healthy and
sustainable food. With one in three meals
eaten outside the home being served by the
public sector, the opportunity for change
is huge!
FOOD WASTE
Rosie would love to persuade one borough
and all of its households and food
businesses to collect all of its food waste, put
it through anaerobic digestion, and use
the resulting gas as a renewable source
of energy.
08/09
©We Love Local
Local to London
Full Page Advert
SPREADING
THE LOVE TO
LONDON
Transporting food is often harder than growing it in the first place.
Zeenat Anjari reports on one company that uses biodiesel —
and email — to link farmers with creative urban customers.
As the writer Carolyn Steele observes in her
book ‘Hungry City’ London’s fruit and
vegetables used to come from farms that were
within one day’s or a night’s journey by horse
and cart. A farmer’s son would drive the horses
to a staging farm just outside London, where
they would be stabled, while a fresh set of
horses, more accustomed to the frenetic ride
through the city, would take the food on its final
journey to the Old Covent Garden Market.
From here, the vegetables would be
exchanged for the contents of the city's
chamber pots, politely called 'nightsoil' which
would be halued back to the farm by the now
well-rested farm horses for use as a fertiliser.
Back to the present and Brighton-based We
Love Local is using similarly efficient models
of distribution to get produce to restaurants in
London. A diesel van makes twice-weekly
deliveries of Kent and Sussex produced
vegetables, fish and meat into New Covent
Garden Market. From here, Lowhub, a fleet of
nimble, electric-powered “smart green vans”
dart around London, delivering We Love Local
produce to businesses. We Love Local also
plan to back-haul Fairtrade exotic fruit from
New Covent Garden Market to broaden their
range of goods.
FORGED BY LOVE
EASY LOVERS
Founded in 2007 by three friends, Melissa
Love, Huw Griffiths & Bob Lane, the company
started out as a casual vegetable box scheme,
offering produce from small local growers from
a borrowed office on a small farm in Henfield.
We Love Local soon gained over 100 box
scheme customers and met a growing
demand from local food businesses
who wanted seasonality and provenance in
their cooking. Today, three-quarters of the
company’s sales comes from the catering
trade. “Customers like having the work done for
them in terms of provenance and they trust us,”
Melissa said. “That’s the service we provide.”
Bob does the buying and collects directly
from nearly all of the sixteen small farms &
producers they work with. He keeps in touch
with the farmers, knows what crops are about
to be harvested and what’s particularly good
from one week to the next. Bob gathers this
information into the availability list which is
then circulated by email for the following
week’s trade customer orders, and posted on
the We Love Local website. Melissa says that
such timely and direct information, circulated
directly to chefs, is the best way to reinforce
the message that buying local and seasonal
benefits local farmers and enhances menus.
This large and diverse customer base offers
We Love Local flexibility when it comes to
buying. Many growers are happy to plant crops
at customers’ requests - as long as there is a
firm order - which means that unusual varieties
can also end up in the home-delivered box
scheme. Customers have recently enjoyed
fresh edamame beans and daikon radish from
Robin and Ikuko of Nama Yasai, a vegetable
grower in Lewes (profiled in Sustain’s report
Recipe for a Greener Curry) which sells
Japanese varieties to top London restaurants.
When a grower telephones asking them to shift
a seasonal glut, We Love Local are happy
to promote local produce at its tastiest,
cheapest and most plentiful.
INTERESTED?
If you are a business interested in getting produce
from We Love Local and would like to receive their
price list, please call Melissa on 0127 3206 865
or email [email protected].
Cherish your body
Visit the pantry the place for
wholefoods in greenwich
Find out more at www.we-love-local.com
Lowhub’s team of electric and biodiesel vehicles
deliver from New Covent Garden Market.
Go to www.lowhub.com to find out more.
NEW ADDITIONS:
Farm Fresh Fruits & Vegetables
Beauty Products and Skin Care from Korres
Hamper Services and Cookery Classes
For more on the benefits of serving local and
seasonally available ingredients, see here for
Sustain’s 7 principles of sustainable food
www.sustainweb.org/sustainablefood
Continental,
Chilled, Ambient
Fair Trade &
Organic Produce
Delivery service available
93 Trafalgar Road, London
SE10 9TS, Tel: 0208 293 9917
Open: 10am - 8pm Mon-Sat closed Sundays
Closest Stations: Greenwich DLR,
North Greenwich (Jubilee Line)
Maze Hill (British Rail)
Buses: 177,129,180,188,286,386
“Our list has what’s out there
and nothing more. Proper chefs
love it; it challenges them”
Melissa Love
We Love Local are a distributor & wholesaler of food
from the south east of England, offering a range of fresh
produce from small Sussex & Kent growers, as well
as locally-sourced free-range meat & game, dairy
& speciality dry goods from the region.
RESTAURANTS USING WE LOVE LOCAL: Moshi Moshi’s four restaurants - www.moshimoshi.co.uk... Soseki - www.soseki.co.uk
Chef Aldo Zilli & Greg Starks of the Hilton Metropole receiving a We Love Local delivery. We Love
Local undertook rigorous auditing to become an approved Hilton supplier, enabling small
growers in Kent & Sussex, who were unlikely to gain accreditation, to supply this top London hotel.
The place for wholefoods in Greenwich
10/11
ON THE MENU
©David Pearson
A routemaster
takes root
For over a year now, hungry Londoners
have been stepping aboard a refurbished
Routemaster bus to enjoy the view from
the upper deck, and a varied and novel
menu of healthy dishes. London Food
Link’s Charlotte Jarman and Rhona
McAdam take a ride.
A NEW ROUTE
ROOM UP TOP
The bustaurant’s first appearance was at the
Bristol Vegan Fayre in 2006, moving to its
current location in September 2007 via a
brief spell in the Streatham bus station.
Sustainability is evident in many aspects
of the Rootmaster’s operation, from the
infrastructure (an RML series Routemaster
built in 1967) to its sourcing (tofu delivered
by
push-bike
from
nearby
Clean
Bean Organic Tofu and LEAF certified UK
vegetables from a supplier in New
Spitalfields Market) to its takeaway
containers (all made of corn or potato starch
that biodegrade completely in 180 days).
In a refurbishment that respects the
economies of space that helped to make
the Routemaster a successful bus, the
Rootmaster café’s upper deck has been
re-fitted to seat 30, while the lower deck
houses the kitchen with takeaway counter
and waiters’ station. Ultimately Sylvia and
David would love to see an entire fleet of
Rootmasters, one in each London Borough,
but they are keen for the business to grow
slowly and sustainably.
Parked in Elys Yard, part of the old Truman
Brewery on Brick Lane, the Rootmaster bus
is the brainchild of Sylvia Garcia, who
has won the hearts and stomachs of local
foodies with her creative, seasonal and
(whisper it) vegan food. Despite having been
a committed vegan for over a decade, Sylvia
has made a conscious decision not to shout
about the fact that the Rootmaster’s food is One area that has presented a challenge
meat and dairy-free – you won’t find the ‘v’ is drinking water. The bus’ water tank has a
limited capacity, meaning that tap water has
word anywhere on the website or menu.
had to be reserved for cooking and washing
Manager David Lockhart believes that up. As a compromise, customers have been
through her inclusive, non-judgemental offered Belu, bottled water from a company
approach, Sylvia has changed many that gives all its profits to clean water
people’s attitudes to food – not least his own. projects in developing countries. The bus is
Once a dedicated carnivore, with an aversion soon to be connected to the mains supply,
to fresh produce so extreme that he used to and London tap will be a very welcome
pick the kidney beans out of chilli con carne addition to the drinks menu.
and the onions out of Bolognese sauce,
a little over a year after starting work
on the Rootmaster he is a self-confessed
vegetable lover.
The menus change four times yearly to
respect seasonality; and to keep life
interesting for everyone, the chefs are given
free reign to go off-menu each Sunday
lunchtime and create five new dishes. David
estimates that 25-30 percent of the
Rootmaster’s customers are vegan or
vegetarian, and it’s not uncommon to find
vegan offspring bringing their parents along
to taste the cuisine. Surveying Rootmaster’s
tempting offerings – such as the teriyaki stir
fry or the mixed lentil filo purse served on soft
garlic polenta – it seems likely the place is
going to make more than a few converts.
The Rootmaster, Elys Yard, Brick Lane, London 07912 389314 www.root-master.co.uk
LEAF - Linking Environment and Farming www.leafuk.org
This delicious tangy TERIYAKI STIR FRY is the most popular dish served on
the bus, and the only one which features on both the lunch and the dinner menu.
The vegetables used by the Rootmaster chefs vary according to the season;
the recipe below includes winter staples such as carrots, leeks and cabbage,
but at other times of year you could use broccoli (regular or purple sprouting),
peppers or courgettes.
Ingredients:
For the sauce:
2 cloves garlic, peele
d and
2 tbsp organic
chopped
De
merara sugar
1 tbsp finely choppe
d root ginger 3 tbsp
sake
1 spring onion, choppe
d
3 tbsp sweet chilli
10 cauliflower floret
sauce
s
2 tbsp tamari
1 carrot, peeled and
sliced
Juice of 1/2 a lemon
1 flat mushroom, sl
iced
Dr
izzle of sesame oil
100g wild mushroom
s
100g leek, washed an
d sl
100g savoy cabbage or iced
curly kale, washed
and roughly chopped
100g marinated tofu
1 handful cashew nu
ts
SERVES 2
INSTRUCTIONS
1. Get an oiled wok or large heavy frying pan hot. Add the garlic, ginger and spring
onion, and stir fry for a few seconds. // 2. Next add the cauliflower, carrot, leeks
and sugar and stir fry over a high heat for 2-3 minutes. // 3. Once the sugar begins
to caramelise, add all remaining vegetables and tofu, then the sake. Cook for
2 minutes then add the tamari and sweet chilli sauce. // 4. Add the cashew
nuts then the lemon juice. Stir fry for another 3 minutes, then finish with a
small drizzle of sesame oil. // 5. Serve with organic brown rice or noodles.
12/13
IN PRINT
THE LONDON
COOKBOOK
The London Cookbook winds through the streets of London,
stopping to tell the stories, traditions, and personalities that
colour the city’s diverse culture of food.
©chrisw
indsor.c
om
Food writer Jenny Linford has spent years writing about the markets,
restaurants and grocers of London, and this book, is much more than a
collection of recipes. Delving into home kitchens and cafes, butcheries and fish
counters, the book brims with the people and history behind the ingredients.
Tasty, simple recipes are organized into sections based on the type of meal,
and are generously illustrated with full-page photographs. The snapshot
studies of restaurants, neighbourhoods and food personalities make for good
reading independent of the recipes. Sections on wholesale markets like New
Covent Garden, Billingsgate, and Smithfields explore hidden worlds while
guides to ethnic foods, including Jewish, Greek, African & Caribbean, Italian,
Greek, Indian, Japanese, and Chinese offer inspiration for exploring a city
that has been influenced by many nations. Most of the recipes, like this
unusual treat below, are preceded by a useful history.
The London Cookbook by Jenny Linford is out now; £14.99 from Metro Publications
Gin and
Lemon Jelly
Serves 6
Gin, the juniper-flavoured spirit originally
from Holland, has a long association with
London. By the first part of the 18th century,
cheap gin had become the popular drink of
London’s poor with numerous gin-shops in
the city selling drams of the spirit. In the late
1740s 20 million gallons of gin per year were
being distilled in London alone. In 1751 the
artist William Hogarth vividly depicted the
social abuse caused by gin addiction in his
famous print Gin Lane. Increased taxation
and tighter control on distillation gradually
reduced the consumption of gin. During the
19th century gin became an increasingly
respectable tipple, a gentleman’s drink.
London gin was a more refined, less
assertively flavoured gin that became
popular, used as a mixer rather than drunk in
its own right. The cocktail era saw gin
receive a further new lease of life as a basis
for many cocktails. Beefeater, founded in
1820, continues to distil London gin in the
capital to this day. This simple recipe for
a tangy gin-flavoured jelly makes a
refreshing, grown-up dessert.
5 SACHETS OF LEAF GELATINE
(APPROX 8 G (1/3 OZ) IN WEIGHT
200 ML (7 FL OZ) FRESHLY SQUEEZED
LEMON JUICE
150 G (5 OZ) CASTER SUGAR
150 ML (5 FL OZ) GIN
300 ML (1/2 PT) COLD WATER
1/ Soak the leaf gelatine in a bowl of cold
water for 5 minutes. Drain and squeeze out
excess moisture.
2/ Place the lemon juice, caster sugar and
gin in a small pan and heat gently, stirring,
until the sugar has melted.
3/ Spoon a little of the lemon juice mixture
into a small, heavy-based pan. Add the
soaked gelative and cook gently over a very
low heat, stirring, until the gerlative has
melted. Add in the remaining lemon juice
mixture and mix well. Stir in the cold water
and remove from direct heat.
4/ Pour the mixture into 6 small dessert
bowls, allow to cool and refrigerate
overnight to set.
14/15
MEMBER FEATURE
CARE ENOUGH
TO FOSTER?
Can you offer
the experience
of a family to
a vulnerable
young person?
Event catering from a small living business providing
fresh, organic and imaginative food.
‘catering with love for food, people
and the environment’
This summer, Sarah Cruz noticed that home-grown food was going to waste, and the idea
for Chiswick Local Produce was born. Today, Cruz and her family sell surpluses of local
honey, produce, and flowers — and return 100 percent of the profits to the growers. Vanessa
Domenzain interviews Sarah who explains how it all happened.
Contact Victoria
email: [email protected]
ARTIFICIAL COLOURINGS ARE BAD FOR CHILDREN
Research funded by the Food
Standards Agency and published
in 2007 found that Art. Colourings
do cause Hyperactivity in children,
something the HACSG has known
for 30 years. Hyperactive/ADHD
children can suffer from Restlessness,
4SSV'SRGIRXVEXMSR 7PIITHMJ½GYPXMIW
Agression, Mood changes which
seriously affect family and school life.
Great improvments can be seen
when a suitable diet and a nutrition
programme is worked out. Many
Hyperactive/ADHD children are
sensitive to fresh foods and chemicals
and this needs attention as well.
The Hyperactive Children’s Support
Group has a range of books and a free
information pack to offer. Our NEW
Book, The Proof of the Pudding, by
Sally Bunday MBE, will be available in
2009. See www.hacsg.org.uk
or call 01243 539966
[email protected]
020 8297 9966 | 40 TRANQUIL VALE, SE3 OBD
> What does Chiswick Local Produce do? > How long have you been running
Chiswick Local Produce takes surplus produce Chiswick Local Produce?
> Has anyone been inspired to run
their own version of what you do?
or ‘gluts’ from gardeners or allotment holders
and sells it to residents who are keen to
buy local. We also supply a local restaurant,
greengrocer and florist.
Not that I know of. London Food Link has been
a great source of support in finding like-minded
organisations. I am really inspired by the work
of OrganicLea who run a community garden
and are supplying local produce on a much
bigger scale.
We officially launched this past June so it is
early days. After our first successful fair we
went on to three more local fairs and sold over
£1000 of produce, honey, baked goods and
flower bouquets. We were very fortunate to
> What inspired you to develop
have the surplus of organic produce, herbs and
flowers from the Chiswick House Kitchen
this project?
This June I was busy planning the plant stall Garden and the help of Karen Liebreich and the
for the local summer fair when I got a flyer Kitchen Garden volunteers.
through my door. My bee-keeping neighbour,
Brian Whitley, was trying to sell a glut of his > What have your recent
lovely, fragrant honey. I had my own glut of developments been?
rocket leaves and it occurred to me I could sell We are really thrilled to be a supplier to
both at the fair. Being a graphic designer, it was The Roebuck, one of Chiswick’s most popular
easy to go one step further and do a logo and restaurants (www.theroebuckchiswick.co.uk).
labels for the honey and produce. The Head chef Matt Fosker doesn’t seem to mind
response at the fair was so overwhelming that when I show up with an unpredictable quantity
I realised I was onto a rather good idea. My and variety of produce. He understands
husband Dinis and I run the operation with help seasonality so he adapts the menu every week.
from family and friends.
> What are some of the unique
aims of the operation?
THE HYPERACTIVE CHILDREN’S SUPPORT GROUP
For hyperactive, allergic and learning-disabled children
Registered charity no 277643
Good luck with the new
look Jellied Eel from
all at Pavillion Cafe,
Victoria Park, Hackney
www.the-pavilion-cafe.com
ONE TO
WATCH
Visit our Time Out award winning deli/cafe in
Blackheath village – 15 minutes from London Bridge
Interested?
01254 777 460 / 07501 724 356
Chiswick
Local
Produce
> What are your future plans (at least
the ones that aren’t confidential!)?
I would like to see other boroughs adopt a
scheme for taking in gluts. In the same way
that we automatically take old clothes to a
charity shop, we should all know the outlet for
surplus produce. We are planning for the
winter months by making preserves and
chutneys, dried herbs and infused oils. I would
love any new recipes or creative ideas for using
seasonal produce.
> What are your biggest achievements
and biggest disappointments?
I set up an arrangement with the local florist to
take a delivery every week from the Kitchen
Garden and make local flower bouquets. I like
the idea of making these connections and
letting them carry on the relationship, hopefully
for years to come. I see this as just the
beginning of a local network that creates a
much needed community spirit in a busy urban
area like London. I have been amazed by the
people we have met so far and the knowledge
100 percent of the sale price goes back to the they have about what they produce. I want them
producer. We believe its important that to share what they know, possibly through
the work is charitable and that we help local workshops. My only disappointment is to have
growers to fund their own activities rather than missed half of the growing season this year!
ours. We have one sponsor and are looking
for more, as well as any local produce funding > What feedback have you had
schemes.
about your work?
The positive feedback has driven this project
forward from day one. We have a long way to
go before we are truly established, but I
get calls every week from residents who love
what we are doing.
In Chiswick there is a real enthusiasm for local
produce because it really does taste better. Our
aim is to provide an outlet that doesn’t exist at
the moment so that gluts don’t go to waste.
We want to inspire kids (including my own) to
appreciate seasonality and to see what is
growing around us and put it to good use.
(Every house should have a fruit picker!)
Contact: Sarah Cruz – 07771 768411 Dinis Cruz – 07930 338557
Email: [email protected] www.chiswicklocal.com
©Chiswick Local
16/17
SHOP WINDOW
THORNTON’S
BUDGENS OF
CROUCH END
Think “Budgens” and words like sustainable, local, and
organic don’t normally pop into your mind. London Food Link’s
Rhona McAdam discovers what one shop owner has in store.
When I visited the Thornton’s Budgens in
Crouch End, I brought along a friend who
lives locally but hadn’t ventured inside since
before Andrew Thornton bought and
transformed it into a new kind of food outlet
in 2006. She was floored by the changes,
from the flower baskets and pavement
displays of fruit and veg outside, to the
dazzling length of the produce aisle and the
capacious scale of the wine selection. She
described its previous incarnation as “dire”
and said she couldn’t understand why
nobody had told her how utterly different it
was nowadays.
And there is something different about this
Budgens; it is an experiment in more
sustainable grocery shopping. With years of
experience from his previous career as a
consultant to convenience stores, Thornton
puts his business sense towards trying to
reconnect the circle that supermarket
culture has broken between communities
and their food producers. He gave his staff
customer relations training and also puts
out a seasonal newsletter. Recycling,
composting and a ban on free plastic bags
are all part of the store’s standards.
The store also features brands that cannot
be found in supermarkets, such as Paxton
& Whitfield and frozen ready meal supplier
Cook. There is an admirable emphasis on
fresh foods, with sandwiches made to order
and salads prepared according to their
nutritional therapist’s recipes. The store’s
Ethnic Foods aisle reflects the diversity of
the neighbourhood, featuring Polish, South
African, Irish and kosher products alongside
the more usual Chinese and Indian.
TACKLING TESCO
While we still found many of the usual
convenience store products – crisps, soft
drinks, cigarettes – we also noticed startling
additions, like Godminster cucumber vodka
from Somerset and Aspall Organic Balsamic
Vinegar and Get Naked wild rocket pesto
from Suffolk. In a nudge to the competitor
next door, and to address assumptions from
the Budgens of old, a heaped shopping cart
by the front door is signposted “Some of the
products we meet Tesco prices on”.
Price is important, of course, but the
imaginative and greatly increased selection
should be what secures this Budgens its
DIRECT FROM THE PRODUCER
place in local affections. “In a word,” says
Thornton places local supplies high on his my friend, “tempting”.
priorities list, having identified 150 local
producers in the borough of Haringey alone,
and stocks products from these and other
English producers, with product food miles
prominently posted on the store’s chilled
goods shelves. The featured “Direct from the
Producer” products are all from within
100 miles of the store and are free from all
artificial colours and preservatives. The
nearest supplier is Dunn’s, a fifth-generation
local bakery, whose “mileage” clocks in at
mere 50 metres.
Thornton’s Budgens can be found at:
Haverstock Hill, Belsize Park
23 The Broadway, Crouch End
©Ben Tajima-Simpson
18/19
ALLOTMENT SLOT
ALLOT
OF HOPE
Are allotments the unlikely winners in the credit crunch?
Also — farming turns around a ‘no hope school’ and plans
for a prison growing project.
©Hannah Williams
At last I have the right to be an optimist….
perhaps? Three cheers for the credit crunch
in helping the open spaces of London. My
own allotments in East Acton were sold out
by the Dishonourable Company of
Goldsmiths to an alleged ‘health’ club who
wanted to build a road through the middle
of our plots. That plan seems to have
disappeared with the credit crunch. Most
developers have created their evil with
borrowed money, and look where that has
landed our economy. Hopefully, once we
have come through this rocky financial
period, and I think it will take at least a year,
the terms of trade will have changed forever.
What is left of our green and open space will
not only be respected, but legally protected
against the voracious moneymakers,
or should I say speculators who are the
very people who have landed us in in
the current mess.
So it is wonderful to welcome the words of
Tony Leach, of the London Parks and Green
Spaces Forum, who surprised me at the
Growing Food for London conference when
he urged local authorities to open up the
parks to community growing. And so say all
of us. If only they will listen. I have already
taken the argument to Hammersmith and
Fulham as well as Ealing. We will see.
SCHOOL FARMS
Then Sir William tells me they go straight to
the gym to complete the healthy process.
There is wi-fi in the middle of the ‘farm’ in an
educational area, where classes covering
History, English and many other subjects are
taught. In September, helped by a small
grant from London Food Link, the school
farm opened its doors to the public, and
over 750 people from the neighbouring
White City estate and beyond came to see
what was happening. White City is one of
those areas in London that has always been
bad mouthed; Phoenix School is proving to
be an oasis. This is an amazing advance.
Borough Market has been the bustling
epicentre for food trading in London for
centuries. Now, Borough is running a new
project to help traders use the market’s
location and reputation to grow their businesses.
PRISON FOOD
I have been asked to create a community
growing project at Latchmere House prison,
near Ham Common in Richmond. Just how
it will work out I do not know. The Good
Food Training for London project - the prison
element of which is co-ordinated by the
organisation Sustain - will be providing
free-of-charge food growing training for the
prisoners, both bespoke sessions and
longer accredited courses. I do hope that a
few of the 220 prisoners, who are the
‘trustees’ from prisons around Britain on the
way to release can one day get jobs in
horticulture. Even if they don’t, charities like
Garden Leave have proved the therapeutic
value that working with the soil can have.
That is what I hope for as well. At the
moment I am faced, thanks to the governor,
with a huge uncultivated area. Mind you, 100
years ago this building was a farm. So I am
sure the soil will make us welcome and
succeed in producing a fine crop.
However, as long as there is Sir William
Atkinson, headmaster of the Phoenix School
on the edge of the White City estate, we
have huge hope and reasons to celebrate.
Sir William has already turned around an
a so-called ‘no hope’ school into a group
of young people who succeed at exam
level. Now he has advanced them into By Michael Wale
a three quarter of an acre area he calls
a ‘farm’. The students plant, grow, cook,
and eat the results.
NEW
PROJECT
©Borough Market
BOROUGH MARKET
View from a Shed.
Four seasons as an
urban farmer by
Michael Wale.
Published by
Allison & Busby
in 2006 £9.99
Borough strives to change its profile, to
present itself to London businesses
as a place where they can shop for
products grown with sustainability and
provenance in mind. A new position –
Business Development Manager (BDM) –
has been created to provide advice for the
market’s traders, as part of the Mayor of
London’s Food Strategy.
Kirsty Grieve and Mary MacNeal, the
BDMs for Borough Market, have worked
with regional food producers for a number
of years through the food consultancy Mad
for Food. “Our role as BDMs will be to grow
business opportunities for those trading
at the markets by holding wholesale,
meet-the-buyer events over the coming
months, and offering business advice for
traders,” Grieve said.
Mad for Food will also help traders with
their distribution into the wholesale market,
and work with a number of retail traders to
assist in finding potential co-packers as
their businesses grow. “We are keen to
remind the trade of Borough’s credentials
as the leading market for quality regional
and speciality foods as well as a wide range
of fresh produce through its wholesale
market,” Grieve said.
BDM positions are also being put into
place at New Covent Garden Market and
Western International Market.
If you have any
questions or would
like to contact
Mad for Food,
please call
Kirsty Grieve
on 07920 729239
or email: kirsty@
madforfood.co.uk
20/21
DIARY
November 2008
20th _ 23rd November, Ethical Emporium, 11am - 7pm
The very best of fair trade, ethical & environmental Christmas
gifts and products under one roof at the Ethical Emporium.
Bargehouse, Oxo Tower Wharf. www.handupmedia.co.uk
26th November, Book Launch, The School Food Revolution
Public Food and the Challenge of Sustainable Development,
Woolwich. www.earthscan.co.uk/?tabid=33914
December 2008
4th December, Christmas at Borough Market
Borough Market.
www.boroughmarket.org.uk/index.php?module=whats_on:161,
4th December, One Step Forward, Two Steps Back!
Rachel Carson Memorial lecture
School of Oriental and African Studies. www.pan-uk.org
5th December, Deadline for Sustainable City Awards
www.cityoflondon.gov.uk/sca
20th _ 23rd December, Slow Food Market London
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www.lo
Southbank Centre. www.slowfoodlondon.com
,
23rd December, Extra Christmas Farmers Markets
Islington, Marylebone, Parliament Hill all 12 - 2pm. Pimlico,
Wimbledon, Walthamstow all 9 - 11am. www.lfm.org.uk
,
24th December, Swiss Cottage Farmers Market
www.lfm.org.uk
20,000 copies
in circulation
27th _ 28th December
,
London Farmers Markets closed this week! www.lfm.org.uk
January 2009
SPONSORED BY
6th January, Chiswick House Kitchen Garden
Open Work Session
Chiswick. www.kitchengarden.org.uk
21st _ 22nd January, Sustainably Sourcing and Tracing
Agricultural Raw Materials & Ingredients
ISSUE 228/09
WINTER 200
FREE
London’s new look!
Campaign launched to create 2012
food growing spaces by 2012
Olympia. www.sustainable-sourcing-agricultural-raw-materials.com
,
25th January, London s Charity Potato Fair & Seed Exchange
East Dulwich. www.potatofair.org
February 2009
Rosie Boycott
talks on life as the
Mayor’s food adviser
2nd February, Getting Started in the Garden course
Walthamstow. www.walthamforestclass.gov.uk
22nd February, Seed Swap Sunday
Bruce Castle. [email protected]
23rd February, Fairtrade Fortnight
www.fairtrade.org.uk
A ROUTEMASTER TAKES ROOT * BUDGENS GOES LOCAL * LONDON IS FAIRTRADE CAPITAL OF THE WORLD
NEXT ISS
UE
FEB 200
9
28th February, Designing the Garden for Vegetables
Walthamstow. www.walthamforestclass.gov.uk
22/23