Get Seasonal - Episode 5

In this episode of Love British Food's Get Seasonal series your hosts Ian Nottage and Graeme Collie are joined by third generation pig farmer Mark Hayward from Dingley Dell in Suffolk, Chris Mapp, chef and proprietor of The Tickled Trout in Barlow and foraging expert Colin Wheeler-James from Ground Up Cookery School.

Mark shares his experience of genetic pig farming to improve the marbling of his pork to produce an exceptionally high quality product. Chris talks about the importance of local provenance and the supply chain, food education as well as his love of foraging. Ian and Colin round up the episode with what is in season right now, plus Graeme shares some insight into cooking with cricket powder.

Please note - when out foraging always be sure you know exactly what you have picked and follow Colin's advice as discussed in this episode

You can find out more about Love British Food here https://www.lovebritishfood.co.uk/

Chapters

00:00 Introduction to Food Industry Experts

02:23 Seasonal British Produce and Farm Visits

05:12 The Dingley Dell Pork Breeding Program

08:01 Genetics and Marbling in Meat Quality

11:46 Export Markets and Global Demand for British Pork

15:01 The Future of Charcuterie and Pork Products

20:47 Chef Chris Mapp’s Local Sourcing and Philosophy

24:06 The Connection Between Quality and Farming Practices

28:15 Seasonality and Timing in Pork Production

32:58 The Importance of Relationships in Food Supply

38:37 Foraging in Season: Wild Flavours and Tips

43:20 Getting Started with Foraging Safely

48:35 Seafood and Sustainability Challenges

52:14 Seasonal Variations in UK Produce and Seafood

55:34 Innovations in Food: Insect Protein and Future Trends

57:28 Closing Remarks and Future Collaborations