In today’s episode, we chat to James Golding, Chef Director of Pig Hotels, a modern day group of sustainable hotels in the UK. He tells us about his journey which started at age 16 being thrown into his chef training at the infamous Savoy Hotel with 135 other chefs in the kitchen, and how he got to where he is now.
We talk about food waste, becoming more sustainable, banning the use of cling film in their kitchens, how they change their menus daily to incorporate ‘picked today’ offerings from their very own walled gardens, and what events are happening at the Pig Hotels.
James tells us how important it is to plan your meals and why the weekly shop from local producers should be brought back.
We learn about his mum’s ‘Waste Not Want Not’ soup, and his inspiring advice about why we should work as hard as we can when we are young!
A big thank you to our sponsor, @stoneleighwines, for their support. Their 100% vegan and sustainably sourced wines respect and reflect nature, and they champion biodiversity to capture the vibrant flavors of Stoneleigh Wines.
Following are some helpful links to some of the topics that were discussed:
Royal Academy of Culinary Arts
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