18Sep, 23

September Supper Club

Friday 1st September saw our first Supper Club, partnered with Ali Pumfrey from Yeo Valley, & hosted at Starlings in Bristol! The evening was a mixture of delicious food, & educational talks from The Story Farms & Yeo Valley. The menu & wine pairing was as follows: To Start The Community Farm Tomato Gazpacho Soup (Vg), Warmed Sourdough and Whipped Bone Marrow Herby Butter (Canned Wine Co. – Gruner Veltliner) Small Plates Lamb Blade Croquette with Beetroot Dip (Bodega Artesa – Rioja) Slow-cooked LMC Beef with Smashed Bean Burger & @yeovalley Yoghurt Dressing (Gf) (Classic Style …

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25May, 23

Easy Coronation Chicken recipe

In honour of the Coronation this month! We love this quick & easy recipe that serves 4-6 people. Whip up a batch & serve in a sandwich or a salad, or on a jacket potato. INGREDIENTS 6 tbsp mayonnaise 2-3 tsp mild curry powder, to taste ½ tsp ground cinnamon 2 tbsp mango chutney 1-3 tbsp sultanas, or to taste 500g shredded cooked chicken METHOD STEP 1 Mix the mayonnaise, curry powder, cinnamon, chutney and sultanas together and season with black pepper. STEP 2 Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired. …

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02Mar, 23

March update from Luke

Introducing our ‘Meat Share’ Program & a new cooking over fire event! It’s been a while since I’ve written an update. It’s been on my mind for sometime now, should I do more blog posts? Well I am going to pull the trigger to give myself a platform to share my meat related issues and share some insight to the meat world after having been involved in it for some 20 years now. I promised myself that the posts won’t be too long and will be kept in a tidy, concise stream of consciousness, at least that is the hope. So, dear reader, my hope is that you’ll follow along as I make my way through some …

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06Aug, 22

Food Miles

A lot of people are avoiding meat in a bid to help the planet. Sales of plant-based meat alternatives and out-of-season vegetables have increased significantly, but this actually has the opposite impact. Plant-based ranges sold in supermarkets are produced in warehouses and travel across the country in lorries, creating a notable carbon footprint. An avocado which has travelled 5000 miles from California, for example, has a huge footprint! This year we want to encourage people to think more about ‘food miles’, how far their food has travelled to reach them, and the impact that has. …

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