PRODUCEDINKENT
CELEBRATING SUSTAINABLE PRODUCERS WITH
THE FOODTALK RADIO SHOW WAS FOUNDED BY SUSIE WARRAN-SMITH , CHAIR OF PRODUCED IN KENT , THE BODY SET UP TO PROMOTE LOCAL PRODUCERS AND GROWERS . THE PROGRAMME WAS LAUNCHED IN MARCH 2016 TO SHOWCASE SUSTAINABILITY , FOOD INNOVATION AND TO PROMOTE ARTISAN PRODUCERS . IT HAS BROADCAST WEEKLY EVER SINCE . SUSIE ’ S REGULAR CO-PRESENTERS ARE AJ SHARP , THE TASTE AWARDS JUDGE AND FOUNDER OF SHARP RELATIONS AND JANE PEYTON , THE RENOWNED BEER SOMMELIER AND AUTHOR .
Their famous guests have included Craig Sams ( Green & Blacks ), Ali Campbell ( UB40 ), William Chase ( Tyrell ’ s Crisps / Chase Vodka ), Willie Harcourt-Cooze ( Willie ’ s Cacao ), Sheila Dillon ( The Food Programme ), Tim Boldt ( Gousto ), Mitch Tonks ( RockFish ) and Asma Khan ( Darjeeling Express ) as well as MasterChef and Great British Bake Off winners . Alongside these well-known names , Kentish growers and producers have also been heavily featured .
James Loder-Symonds of Nonington Farms and James Smith of Loddington Farm appeared in June . They explained how farming is a science , coupled with some trial and error and a good deal of experimentation . Naturally the weather plays a big part too . Loddington Farm is run by James Smith . As the fifth generation at Loddington Farm he continues to grow apples and pears alongside farm diversification such as renewable energy . He is particularly interested in the impact of chemicals on peoples ’ health and is on a journey to produce food using nature , instead of chemistry in farming systems .
James and Emma Loder-Symonds farm and manage land around Kent . They pride themselves on their attention to detail , something they achieve through genuinely caring about these special environments . They are a LEAF demonstration farm showing best practice examples of sustainability and resilience in the farming landscape . They are keen to act as centres of excellence for learning , especially giving children and the local community a chance to understand more about the nature of their work . In a nutshell you could say their mission is to educate and protect .
One of the programmes in May featured Katy Cox of Wasted Kitchen . She explained how she salvages oddly shaped vegetables , battered produce and foodstuffs that are just a bit past their prime . She then turns them into something nutritious and tasty . She is a true champion of seasonal and local produce and is passionate about connecting people with where their food comes from . The outcome of her work is reducing waste by getting surplus food back into the cycle and sharing her skills , so others can discover how to do it too .
In April , our presenters learnt all about Dr . Legumes on Folkestone Harbour Arm , located in two converted shipping containers . They take plant-based food to a whole new level . The eatery ’ s motto is ‘ life made better ’ and the team strongly believes that health-conscious food and education can bring communities together and elevate their quality of life . In March , James Golding , the group executive chef of The Pig was a guest . He extolled the virtues of sourcing from local producers and how it has helped contribute so much to the success of the hotel and restaurant chain .
Tune in to the latest FoodTalk Show every Monday at 5pm to listen to fabulous Kentish and UK producers and growers . Search on Spotify , iTunes or the podcast app on your phone , or visit foodtalk . co . uk where you will find a back catalogue of all their 400 or so programmes on topics from snail farming to pork scratchings and vegan cheese to ice cream for dogs .
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