How we eat is changing. From the soil to the plate, we are becoming increasingly aware of nature’s rhythm. Good food take’s time to grow and prepare.
The new supper club from e5 Bakehouse sees head baker and chef Luke Duffy explore seasonal British produce, organically or bio-dynamically grown. The meal will utilise ancient techniques of preserving foods, to increase their flavour, nutritional value and digestibility.
Plants take centre stage.
Add a Comment