In this episode of Love British Food's Get Seasonal series your hosts Ian Nottage and Graeme Collie are joined by third generation pig farmer Mark Hayward from Dingley Dell in Suffolk, Chris Mapp, chef and proprietor of The Tickled Trout in Barlow and foraging expert Colin Wheeler-James from Ground Up Cookery School.

Mark shares his experience of genetic pig farming to improve the marbling of his pork to produce an exceptionally high quality product. Chris talks about the importance of local provenance and the supply chain, food education as well as his love of foraging. Ian and Colin round up the episode with what is in season right now, plus Graeme shares some insight into cooking with cricket powder.

Please note - when out foraging always be sure you know exactly what you have picked and follow Colin's advice as discussed in this episode

You can find out more about Love British Food here https://www.lovebritishfood.co.uk/

Chapters

00:00 Introduction to Food Industry Experts

02:23 Seasonal British Produce and Farm Visits

05:12 The Dingley Dell Pork Breeding Program

08:01 Genetics and Marbling in Meat Quality

11:46 Export Markets and Global Demand for British Pork

15:01 The Future of Charcuterie and Pork Products

20:47 Chef Chris Mapp’s Local Sourcing and Philosophy

24:06 The Connection Between Quality and Farming Practices

28:15 Seasonality and Timing in Pork Production

32:58 The Importance of Relationships in Food Supply

38:37 Foraging in Season: Wild Flavours and Tips

43:20 Getting Started with Foraging Safely

48:35 Seafood and Sustainability Challenges

52:14 Seasonal Variations in UK Produce and Seafood

55:34 Innovations in Food: Insect Protein and Future Trends

57:28 Closing Remarks and Future Collaborations

In this episode of Get Seasonal your hosts Ian Nottage and Graeme Collie explore sustainable British farming, seasonal produce, and innovative cookery techniques with experts Anna Blumfield from Deersbrook Farm, Lee Maycock from Tewinbury Cookery School and Colin Wheeler- James from Ground Up Cookery School. Discover how seasonality affects livestock, the importance of sustainability, and practical tips for cooking and foraging.

Chapters

00:00 Introduction to the Podcast and Guests

01:24 The Significance of LEAF Accreditation in Sustainable Farming

02:21 Anna Blumfield on Deersbrook Farm and Grass-Fed Beef

03:46 How Weather Affects Seasonal Livestock and Pasture Growth

04:45 Seasonal Changes in Beef Flavour and Nutritional Content

06:12 Regenerative Farming and Mob Grazing Techniques

07:37 Breed Choices and the Benefits of Native British Cattle

09:02 Challenges Facing British Farmers: Politics, Costs, and Imports

12:20 Differences Between Commercial and Native Breed Beef

13:48 The Use of Offal and Quirky Cuts in Restaurants

18:55 The Ladies in Beef

19:18 Celebrating Women in Meat and Farming

22:11 Cooking with Beef and Supporting Women in Agriculture

23:37 Lee Maycock on Tewinbury Farm and Cookery School

26:55 Farm Sustainability and Self-Sufficiency at Tewinbury

28:49 Seasonality and Foraging: What's Coming Up in Spring

41:27 Foraging Tips: Edible Plants and Seaweed in Spring

44:10 Seasonal Produce and Courses at Tewinbury Cookery School

45:37 The Growing Interest in Sustainable and Seasonal Food

47:29 Educational Opportunities and Future Trends in Food Education

48:52 Fermentation Recipe: Pepper Dulse Seaweed in Honey

50:17 Maximising British Produce and Reducing Waste

55:27 Seasonal Fish and Sustainable Seafood Choices

57:12 Upcoming Events and the Future of British Food Festivals

LEAF Accreditation - https://leaf.eco/

Deersbrook Farm - https://www.deersbrookfarm.com/store/c1/grassfedbeef

Tewinbury Cookery School - https://www.tewinbury.co.uk/cookeryschool/

Ladies in Beef - https://ladiesinbeef.co.uk

Ground Up Cookery School - https://www.groundupcookeryschool.co.uk/

Welcome to the third Get Seasonal edition of the Love British Food podcast!

Graham and Ian are joined by foodies and chefs Colin, James and Nick to discusst the best end of autumn/early winter foods.