Is London’s vibrant food culture fully reflective of the city’s diversity?
Answered by Mallika Basu
“Ensuring the food scene reflects London’s makeup depends on us dismantling barriers to entry and success”
Mallika is a speaker, consultant and author of In Good Taste: What Shapes What We Eat and Drink – And Why It Matters.
She reflects on the food culture in a city that is proudly and famously bubbling cookpot of cultures, and the barriers to entry and success that still exist.
Is a 1,000-year heritage a blessing or a curse?
Answered by Mark Riddaway
“Be honest: if you were tasked with designing a world-class food market, it wouldn’t look a lot like Borough”
Mark is a food writer and historian and author of the book Borough Market: Edible Histories.
What Mark doesn’t know about Borough Market isn’t worth knowing, making him the perfect person to reflect on the weight of history.
Is social media transforming our relationship with food for the better?
Answered by Kitty Coles
“A plate of pasta is not enough; it needs to be swirling in slow motion with cheese raining down from above”
Kitty is a food stylist, writer and recipe developer whose images and videos, captured on her phone as she cooks, have garnered a significant following on Instagram.
Her experience and observations tackle the tricky subject of the impact social media is having on our relationship with food.
What can markets offer that supermarkets can’t?
Answered by Camille Aubert
“Convenience isn’t everything. as well as great food, what you can find in a market is human connection”
Camille, known online as @CallHerChef, is a highly talented private chef and recipe developer based in south London.
Borough Market has long been her main port of call when buying ingredients to cook for her clients, and she perfectly explains why this works for her.
What can shoppers do to reduce their food waste?
Answered by Martyn Odell
“People either care about the environment or money – and slinging food into a bin doesn’t make sense to any of them”
Martyn, known online as @LagomChef, is a self-described “food waste disruptor” – a chef who started harnessing the power of social media to help people save money and reduce their environmental impact.
He shares his simple message, alongside a sensational store cupboard lunch recipe.
Could we all benefit from being more connected to the source of our food?
Answered by Chloë Dunnett
“Lots of money is being made, but it’s not farmers making it; it’s massive companies selling ultra-processed rubbish”
Chloë is the founder of Sitopia Farm, a small, not-for-profit organic farm in Greenwich, which seeks to reconnect its visitors and volunteers to the soil, the joy of good food, and each other.
The farm is named after a book by Carolyn Steel, which explores how food is both the cause of and potential solution to many of the world’s most pressing problems.
