What would happen if you had to source all your food locally? True, you’d be alright for cider and cheese but could you make tasty dinners from produce grown or reared only in the West Country? Turns out, the answer is yes, which is great news for food lovers mindful of their carbon footprint. Chef Ian Walker was pondering this while on holiday in North Wales, and decided to put it to the test. Sourcing locally produced food is this man’s passion, and one that he is keen to promote, yet he was told he would struggle to find good food in North Wales.
Seeking to prove this theory wrong Ian wrote ‘Thirty Miles: A Local Journey in Food’, which offers a unique insight into produce in the British Isles. Although set in Wales, the book’s premise applies countrywide. ‘Thirty Miles’ is an inspired look at people who have a passion for what they do, with Ian getting involved by catching fish, building a smokery and picking fruit from cliff tops.
With over 100 easy-to-follow recipes, the book proves that cooking from locally sourced ingredients is not only possible but has many benefits. Foodies interested in cutting down their food miles should invest in a copy.
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Published by Troubadour, price £8.99, ‘Thirty Miles: A Local Journey in Food’ is available now.
First published issue 47 (Winter 2006)
Written by Darryl Bullock
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