By Max Uyanik - Partner and Chef Director – Food Show Ltd
What’s New On The Menu?
The Rise of The Farm to Table Movement
T
he farm to table
movement, also known as
farm to fork or farm to plate,
has enjoyed rapid growth in
recent years. More and more
people are questioning where
their food comes from and
choosing locally sourced,
seasonal ingredients
wherever they can. This
passion for ethically sourced,
locally grown ingredients is
hugely important within the
restaurant and catering
industries, as well.
over the menus they choose and
considering where the
ingredients that make up those
spectacularly fine dining dishes
have originated from.
Tuna carpaccio, soy mirin glazed
spring vegetables, cucumber and
avocado and lime ice cream.
the environment, it also equates
to fresher, tastier food that
hasn’t travelled far at all.
Where did the farm to table
movement come from?
When we think about what the
farm to table movement really
means, and where it began, it’s
impossible to ignore its history.
The movement first started as a
backlash against the rise of
processed, packaged goods that
really took over the way we ate
during the 1960s and 1970s.
Quail in the wood – truffle ballotine
of breast, spiced parsnip purée, lolli -
pop confit quail legs, and cep wafer.
We are more aware of our
community food systems than
ever before and there’s a
growing passion for
environmentally friendly, ethical
food production systems. And
that’s where the farm to table
movement comes in. This
movement spans everything
from the farm right to the table.
It’s a way of describing a
community food system where
food production, processing,
distribution and consumption are
all integrated in a way that
protects and improves the
environmental, economic, social
and nutritional health of the
local community.
Catering companies and
restaurants alike are reflecting
the popular preference for small-
scale farming over big supply
chains. Not only it this better for
16
THE LONDON & UK DATEBOOK
It was around this time that the
‘hippie movement’ started to
make some noise, championing
local and organic food over less
nutritious, packaged
alternatives. A few years later,
preferences for organic produce
started to show via formal food
structures. Pioneers like Alice
Waters shot to fame with
trailblazing restaurants like the
legendary Chez Panisse grabbing
the attention of diners. And just
like that, the farm to table
movement was born.
Farm to table in
the events industry
Since the 1970s, the farm to
table movement has gone from
strength to strength. Today,
consumers are more aware than
ever of the importance of locally
sourced, seasonal produce and
their preferences are clear to
see when we look at buying
trends.
This passion for farm to table
menus extends to events too.
Event planners are taking care
At Food Show, our passion for
well-sourced, top quality
ingredients is evident in our
menus. Our seasonal menus
hold true to our food philosophy
…. that is to source high
quality, fresh and seasonal
produce, tracing its journey from
farm to plate. The provenance of
the produce we serve is vitally
important and we firmly believe
in the importance of eating
seasonal, fresh produce; the
flavour is beyond compare.
Farm to table dining at
London restaurants
It’s not just catering companies
like Food Show that are taking
note of this growing trend.
Several UK restaurants are also
getting involved, one of which is
Riverford at the Duke of
Cambridge. This is the UK’s first
fully certified organic pub and it’s
also one of the most accessible
farm to table restaurants in the
UK. Here, diners can enjoy a
wide array of delicious braises
and stews, all of which are
supplied by Guy Watson’s Devon
farmland.
Daylesford is another great
example of a London-based
farm to table cafe where the
emphasis is firmly on
sustainability. There are four
Hand dived Orkney Scallop,
celeriac mousseline, pepper
dulce, crispy iberico ham and
chicken glace de Volaille.
Daylesford farm shops and cafes
in the capital, each of which
serves produce from one of the
most sustainable organic farms
in the UK.
The future of the farm to
table movement
In light of recent attention on
environmental sustainability, we
think it’s safe to say that the
farm to table movement isn’t
going anywhere soon. In fact,
Generation Z and Millennials are
more aware of their
responsibility to protect the
planet than any of the
generations that came before
them. So it seems likely that the
focus on natural, organic and
sustainable cooking will only
increase over the coming years.
And, when you look at the
stunning food that can be
produced using just locally
sourced, ethical and organic
ingredients, you’ll be glad that
this is a trend that seems to be
sticking around.