We have recently started making our own butter, yoghurts, soft cheeses and fermenting kefir for breakfast & spa guests. We wanted to source 'local' milk with exemplary welfare standards; so when the Sustainable Restaurant Association introduced us to the Free Range Dairy Network’s ‘pasture promise’ marque, we found what we were looking for. This simple yoghurt panna cotta is from our ‘Instinctive Cook’ class, inspired by the glut of currants we have from our own kitchen garden, all this hot dry weather has been perfect for fruit this year, and it leaves plenty of yoghurt & compote for breakfast!View this Recipe
MORE VEG: Putting veggies in the limelight and shifting meat to the sideline is better for both our health and the planet, helping to cut carbon and save our precious resources.
WASTE NO FOOD: Did you know one-third of all food produced is wasted? Repurposing would-be food waste in a creative way is key to contributing to a better food future.
LOW CARBON FOOTPRINT: A low-carbon recipe uses ingredients that don’t require a lot of resources to produce, helping to conserve our earth’s natural reserves.
CELEBRATE LOCAL: By using locally sourced produce and cutting food miles, we can protect the environment and support our local economies.
SOURCE FISH SUSTAINABLY: Sourcing fish responsibly keeps our oceans healthy for years to come. With 90% of fish stocks over-fished, keep the balance by using fish from sustainable sources.
BETTER MEAT: The ready availability of cheap meat poses not only moral and ethical questions but also a huge environmental threat. Limiting the meat you eat to high-welfare is a great place to start.
Got a One Planet Plate to share?
If you’re a chef and you have a One Planet Plate in mind to create, or a dish on your menu that would match the criteria, we’d love to hear from you.
Contact us for more information, and remember to share your dishes on social media using #oneplanetplate