About this episode
The episode explores sustainable British farming and seasonal produce with expert guests.
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…
People in this episode
Hosts: Ian Nottage, Graeme Collie
Guests: Anna Blumfield, Lee Maycock, Colin Wheeler-James
Topics covered
- sustainable farming
- seasonal produce
- cooking techniques
- foraging
- British agriculture
- women in farming
Keywords
- sustainable farming
- seasonal produce
- cooking techniques
- foraging
- British agriculture
- grass-fed beef
- women in meat
Mentioned in this episode
Organizations: Deersbrook Farm, Tewinbury Cookery School, Ground Up Cookery School
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