FREEISSUE 22

WINTER 2008/09

Rosie Boycotttalks on life as the

Mayor’s food adviser

London’s new look!Campaign launched to create 2012

food growing spaces by 2012

A ROUTEMASTER TAKES ROOT * BUDGENS GOES LOCAL * LONDON IS FAIRTRADE CAPITAL OF THE WORLD

SPONSORED BY

Sayhello to the jelliedeel... TUCK IN!

Bulletin 04

London Food Link 06

Around Town 07

A Rosier Vision of London 08

Local to London:Spreading the Love to London 10

On The Menu: Rootmaster 12

In Print: The London Cook Book 15

Member Feature:Chiswick Local Produce 17

Shop Window: Thornton’s Budgens 18

Allotment Slot: Allot of Hope 20

Borough Market 21

Diary 23

02/03

Thanks to the TeamEditor: Ben ReynoldsAssistant Editor: Lucia JazayeriProduced and Published: Hand Up MediaDirector: Tania PramschuferDirector: Katie WilliamsonDesign: Martin SeagarAdvertising: Kash BhattacharyaAdvertising Design: Patricia Henningsson

The Jellied Eel is the free quarterly magazine for sustainable food in london, produced byHand Up Media and London Food Link. The magazine has a 20,000 circulation, distributed to all London Food Link members,shops and retail outlets, cafes, restaurants,bars, venues.

Advertising & SponsorshipKash Bhattacharya0797 100 3132 or 05600 755 015kash@handupmedia.co.ukwww.handupmedia.co.uk

Editorial Enquiriesben@sustainweb.org 020 7837 1228www.londonfoodlink.org

Distribution Enquiries to stock the Jellied Eellondonfoodlink@sustainweb.org020 7837 1228

Paper stock from sustainable forestry.

Welcome one, welcome all, tothe Jellied Eel. For many of youthis will be the first time you have set eyes on this publication. So it might beworth a little explanation as towhy we are writing about cafeslike the Rootmaster off BrickLane (p12) or campaigning for2012 new growing spaces inLondon (p4). Well, much of thiswill be answered in the articlesthemselves but, collectively,the stories you’ll read betweenhere and page 23 are aboutpeople who are passionateabout food.

Not just any old food, but food that sayssomething meaningful about the places ithas been grown or harvested; the peoplewho are cooking it or selling it. That’s whywe focus on small distinctive producers,shops, and projects which aren’t just out tomake money – important though that isthese days. These people manage to makemoney whilst also giving a damn about theenvironmental and social impact of whatthey are doing. For us at the Eel, this iswhat sustainable and ethical food is allabout, and we’re here to showcase the bestthat’s around in London - and boy have wehad a hard job fitting it all in this issue!

So now you’ve got an idea of what thismagazine’s all about. But why now? We believe that we’re reaching a turning point(one of many!) in our society. Banks arecollapsing, oil prices are fluctuating wildly,and as a consequence food prices havebeen rising at unprecedented rates. A yearago, this might have come across as somepolitical rant, or doom-monger’s prediction.

Now it is just a statement of fact. Against abackdrop of a well-documented threat tothe world’s climate, and massive problemsthat are crippling our health service, now,more than ever, we need to think abouthow we feed ourselves. And once we’vethought about it – we must act on it!

Anyone can take action to help influencewhich direction this city takes; individuals,businesses or government. If you aresomeone who cares about these issues,this magazine is here to help you navigateyour way through the minefield. No-onegets it right all the time, and there isn’t suchthing as 100 percent sustainable – the important thing is to do what you can.

We hope you enjoy what you read, and thatyou hunt out the next issue, which will beout in February. For a list of stockists visit our website: www.londonfoodlink.org Alternatively you can subscribe and receivelots of other benefits (see p6). Maybe the action you take will feature in a future edition!

Disclaimer: Inclusion of information in The Jellied Eel does not imply that the product of service is endorsed by London Food Link or Sustain. Cover image: The Rootmaster bustaurant – see page 12, photo: David Pearson.

Ben-Editor

©P

amela Troni

04/05

©Irfan Qureshi (L-R) Sophi Tranchell, Chair of the Fairtrade London Steering Group and Director of Divine Chocolate; Ian Clement, Deputy Mayor; Harriet Lamb, Executive Director of the Fairtrade Foundation.

ZERO WASTE!

Alara Muesli has become the firstfood manufacturer in the UK to become Zero Waste. They havealso put up their first windmill tocontribute power to run theirMuesli factory in Kings Cross.

MANY THANKS!Thanks to Chegworth Valley juices(www.chegworthvalley.com) who sponsored the London Food Link network do in September and Sarah Moore artisan caterers(www.sarah moore.co.uk)who fed all the attendees.

NEW AWARD FOR LONDON’S SUSTAINABLE CATERERSAre you a caterer that is taking steps to putsustainable food on the menu? Sustain issponsoring a new Sustainable Food Categoryfor the prestigious Sustainable City Awards.The City of London Corporation, which hasbeen recognising responsible businesses forthe past eight years in categories like sustainable finance, travel, building, and environmental management, has partneredwith Sustain to add a ninth category to reflectthe growing importance of food in creating asustainable London. The contest is open toanyone who considers themselves a caterer,including restaurants, school and hospital canteens and events caterers in the greaterLondon area. So any caterer who’s doing theirbit for sustainability should apply online by the5th December at: www.cityoflondon.gov.uk/sca

These highly respected awards are one ofthe only six feeder schemes for the EuropeanBusiness Awards for the Environment, meaningthat all category winners have the chance ofinternational recognition for their sustainableefforts. The launch of the Sustainable Foodcategory will recognise achievements and establish ambassadors to set standards fornew projects and inspire others in the field. Winners will be announced in February andcan be seen at www.cityoflondon.gov.uk/sca

FINDING THE PLOT –GETTING LAND FORCOMMUNITY FOODGROWINGLondon offers a wealth of spaces for urbanagriculture. Yet one of the biggest challengesfacing aspiring growers is how to go aboutfinding and securing land. Inspired by conversations at the recent Growing Food forLondon conference, the Women’s Environmental Network (WEN) is holding a series of seminars to look at how groups cansuccessfully find land to start new projects.

Initially, by investigating peoples’ experiences, WEN hopes to identify and combat the key barriers to land access. WEN,which supports growing projects in the formerly unused green spaces of the housingestates and school playgrounds in Tower Hamlets, focuses on developing a sense ofcommunity among women in the borough.

To inform the content of the seminars, WENwould like to hear from lots of new and existingfood-growing projects about how they obtained land and any problems they encountered. Please contact Christine Haighat food@wen.org.uk or on 020 7481 9004.

KONSTAM FOOD PHOTOGRAPHYAWARDA garden thrives under a city tunnel as a trainshuttles by overhead. A hand-drawn sign in awindow reads “Sorry, No Fish.” A furry rabbithangs by string tied round its feet. The prize-winning entries of the first annual Konstam Food Photography Competition reflect the varied origins of the food we eat. The competition was sponsored by Konstam at the Prince Albert, and head chef Oliver Rowe’s commitment to local food and seasonality formed the theme of the competition. Over 130 entries were received from some 30 photographers. Thethree winning photographs as well as agallery of short-listed photographs are available to view on the Konstam website www.konstam.co.uk Over 85 percent of thefood used at the Konstam kitchen is grownor reared in and around London.

2,012 NEW FOODGROWING SPACESFOR LONDONOn 4 November we launched a new campaign:Capital Growth, that aims to transform our cityby creating 2012 new food growing spaces by2012. Launched by the Mayor Boris Johnson,and Rosie Boycott, his food advisor, CapitalGrowth will identify suitable pieces of unusedland and help community groups begin to growfood on the land, with the support of many keypartners across London.

In the first phase we are looking for 50 newfood growing spaces, representing a diverserange of projects, boroughs, types and sizes ofland, and community groups. We will work withlocal authorities, housing associations andother landowners, making underused landavailable to interested growers and communitygroups.

Capital Growth can help new spaces withbasic set-up costs with a grant of around£1,000 (depending on need). In the longer term,we also run a matchmaking service to link communities with available land. If the nextstage of fundraising is successful, we will alsosupport horticultural and enterprise training, andapproach other organisations for equipment todonate to the new food growing spaces.

Please get involved! Perhaps you are alandowner with a piece of land you would beprepared to make available for community use.Perhaps you already have your eye on a spacein London that could be used to grow food, orknow of a community who would like access toland for food growing – if so, then get in touch.We’d also be pleased to hear from you if youcan help in some other way, perhaps with free or discounted tools, seeds or topsoil, or specialist knowledge on soil remediation, horticultural training or planning.

If you would like to get involved, please see the new campaign website at:www.capitalgrowth.org or contact Kate Swatridge (kate@sustainweb.org) and SebMayfield (seb@sustainweb.org), who are helping to develop the campaign.

To receive regular updates on the campaign and related themes, join the Urban Food Growing e-newsletter by sendingan email to anna@sustainweb.org

LONDON FAIRTRADE STATUSLondon is now the largest Fairtrade city in the world, and on 23rd October, the citycelebrated five years of work towards the distinction with feasts, film screenings, and other festivities.

These highlighted the mission of the Fairtrade movement – to support food producers in poor countries who have traditionally been marginalised by the conventional trading system. The declarationis the culmination of a drive launched by former Mayor Ken Livingstone in 2003 and is backed by Mayor Boris Johnson, a keensupporter of Fairtrade. Any town, borough, or county can work towards meeting the distinction by making Fairtrade productsreadily available in local shops, cafes andcommunity organisations, and by creating alocal steering group that meets regularly toensure commitment to the status. In 2003,Croydon became the first borough to achieveFairtrade status, and today 20 London boroughs have Fairtrade status, five of whichare Olympic boroughs.

Almost 1,000 retailers and 600 cateringoutlets now sell a range of products whichcarry the famous FAIRTRADE Mark, including the restaurants and bars in theHouses of Parliament. For more informationsee: www.fairtrade.org.uk

a gallery of short-listed photographs are available to view on the Konstam website:www.konstam.co.uk

©James O. Jenkins

BULLETIN

Space No.1: Blenheim Gardens

©Ben Tajima-Simpson

©Jam

es Potter. w

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.jimp

otter.net

©Camilla Blackie

©Tom Oldham

GREEN CORNER AWARDChiswick House Kitchen Wins Green Corner Awardwww.kitchengarden.org.uk

OLYMPIC SPONSORS

Cadbury’s have beenadded to McDonalds and Coca Cola as sponsors of the Olympics (deep sigh!)

GOING NUTTY!

Harry Hill has

launched his own

Fairtrade nuts:

Harry’s Nuts with the

company Liberation.

www.chooseliberation.com/harry

Festive Sausage!Amongst many special festive

treats available around London’s

farmers markets this season,

Henrik Lindgren of Cleeve House

Farm will be making spicy Julkorv

sausages – a festive staple in

his native Sweden, from his own

farm-reared venison. Cleeve

House Farm are present at

Walthamstow, Notting Hill,

Marylebone, and Pimlico

farmers markets.

For other festive products.

see www.lfm.org.uk

TIME OUT’S BEST!

Clerkenwell Kitchen win Time Out’s Best

Sustainable Restaurant, a new category

of their Eating and Drinking awards.

Runners up include the Duke of Cambridge,

Saf, Acorn House (all of which stock the Jellied

Eel), and Tom’s Plaice. www.timeout.com/

london/restaurants/features/5605/Londons

_best_sustainable_restaurants.html

R

Both London Food Link and its members work towards:

> Increasing the availabilityof sustainable food in London

> Tackling the barriers preventingaccess to healthy and sustainablefood for all Londoners

> Protecting and celebrating London's diverse food culture

London Food Link welcomes to itsnetwork all that share these aims.

JOIN LONDON FOOD LINK NOW!The benefits of membership of London Food Link include:

* Free copy of The Jellied Eel every quarter.

* One day’s free advice on using sustainablefood/suppliers, and a discounted ratethereafter if more advice is needed.

* New contacts with and support fromother members, with a wide range of expertise, through our twice yearly network meetings.

* Influence on London’s policy makingprocesses, through London Food Link’s extensive contacts and policy development experience.

* Access to e-forum with information onnews, funding, jobs, events and more on London’s sustainable food scene.

* Access to the members’ area: members directory, funding info and back issues of The Jellied Eel.

* 50% off hard copies of London Food Link publications, and a free copy of the Bread Street report (normally £10).

* Discounted rates on London Food Link events.

"Excellent networking- linking up with newsuppliers- generally providing informationon like minded businesses and causes"Geetie Singh, Duke of Cambridge

“London Food Link: fly the flag for local,organic and fair trade food by joining this network of producers, businesses,writers and community groups” The Guardian Food Guide

"I'm a member of London Food Link, a wonderful organisation linking various bodies and people who care about sustainable food and the environmenwhich I'm extremely passionate about" Maria Elia, Chef, in Time Out London

JOINING... IT’S EASYTo join London Food Link, download a membership form from the website orcontact: londonfoodlink@sustainweb.org

London Food Link members include:

Primary Care Trusts, London Boroughs,Business Associations, Retailers, Farmers,Environment and Community Groups, Food Access Partnerships, AllotmentGroups and Food Writers.

OUR STAFFZeenat AnjariLocal to London Officer (Sustainable Wholesale and Supply)zeenat@sustainweb.org

Rosie BlackburnCamden Sustainable Food Strategyrosie@sustainweb.org

Pamela BruntonGood Food Training For Londonpamela@sustainweb.org

Vanessa Domenzainvanessa@sustainweb.orgLondon Food Link Network and Membership

Charlotte JarmanGreener Food Officer (Sustainable Catering)charlotte@sustainweb.org

Seb MayfieldCapital Growth (Urban Food Growing)seb@sustainweb.org

Suzanne NatelsonMaking Local Food Work (Community Food)suzanne@sustainweb.org

Ben ReynoldsNetwork Directorben@sustainweb.org

Kate SwatridgeCapital Growth (Urban Food Growing)kate@sustainweb.org

Anna TerziCamden Sustainable Food Strategyanna@sustainweb.org

Hannah WilliamsBuywell Officer (Food Access)hannah@sustainweb.org

Our Volunteers: Amanda Bourne, Chris Collings, Holly Derry-Evans, Polly Higginson, Lucia Jazayeri, Rhona McAdam.

London Food LinkNORTH NORTH WEST

London Food Link runs a network of organisations and individuals who care about sustainable food. Our members are as diverse as farmers and food writers, caterers and community food projects.

For more information visit us online at:www.londonfoodlink.org

Kentish Tow

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AROUNDTOWN GREENBUSINESS OF THE YEAR

INTRODUCING CAMDEN’SSUSTAINABLE HEALTHY FOOD PROGRAMME

As food prices soar more and more peoplewant to grow their own produce and eathealthily. The Camden Sustainable HealthyFood Programme is a timely response to the current crisis in our food system.

Sustain has been commissioned by CamdenPCT, working in partnership with CamdenCouncil, to deliver a Sustainable Food Programme. Together, we want to achieve a healthy, sustainable and fair food systemfor Camden; implemented by a flourishingnetwork of community groups, businessesand public sector staff; supported by theCouncil and the PCT.

This work will put Camden at the vanguard of work to develop a more sustainable food system across the UK. This piece of work will run over a period of seven months and,by March 2009, will result in:

Development of a Camden healthy and sustainable food strategy

Creation of a Camden Sustainable Food Partnership, made up of a committed group of food advocates

Targeted training for community organisations and local businesses on sustainable procurement and health and nutrition

If you are interested in this work, or have a view about food in Camden please contact Anna or Rosie on: camdenfood@sustainweb.orgor call: 020 7837 1228

HARINGEY FOOD

Haringey Council is including the subject of food in its strategy to become the city’s ‘Greenest Borough.’

“There is huge enthusiasm for food-growing,long waiting lists for the 25 allotment slots,and many plans for using and expanding existing land,” Jo Foster of SustainableHaringey said. The group recently joined London Food Link and successfully lobbiedthe Council to include sustainable food in its Greenest Borough efforts. Living UnderOne Sun, an initiative working with womenfrom immigrant and ethnic minorities in the deprived area around Northumberland Park,has already seen harvests from its new community garden.

This summer, the Council provided a temporary rescue package to keep an important green space – the Wolves LaneNursery – open for six months after the sudden departure of the charity that was running it. The nursery, a 3.5 acre site withglasshouses, grows bedding plants for parks,employs people with special needs, and runsactivities for local schools. With some initialhelp from the Big Lottery’s Local Food Fundand existing local expertise it is hoped that the nursery can remain open.

“We believe that by adding elements of foodgrowing, education and distribution to what it already does so well, it could become economically viable,” Foster said.

Sustainable Haringey would like to hear from similar groups in other London Boroughs, as well as Haringey residents interested in joining their network. Contact: growinginharingey @blueyonder.co.uk

RICHMOND COOKING OIL

Even after your meal has been digested,the oil it was cooked in lives on. For just over a year, Proper Oils of RichmondUpon Thames has been converting that cooking oil into something much more useful.The organisation collects used cookingoil from over 800 caterers and refines itinto highest-quality biodiesel in a factorythat was created in an old lorry trailer. Thebiodiesel is then sold to local businesses.

Proper Oils won the Business of the Year O2 X Award for Technology & Innovationfor its sustainable efforts as well as severalother prestigious environmental awards. The organisation also won a £100,000 grant which was used towards creating West London’s first biodiesel refinery to start commercial production in November.

If you would like your used cooking oil collected, would like to purchase biodiesel or want some more information please call Proper Oils on: 0845 470 80 91 www.properoils.co.uk

Did you see Proper Oils featured on BBC2's Working Lunch:news.bbc.co.uk/1/hi/business/7708423.stm

06/07

JOIN LONDON FOOD LINKTODAY!

08/09

ROSIE TALKS ROOTS AND TAKES ACTION

Such commitment comes both from Rosie’sown reading of the current environmentaland economic situation, but also from her direct experience over the past five years asa small-scale farmer in Somerset. “Anyonewho has grown anything knows how muchbetter fresh food is,” she says. “It gave me incredible joy, and it has made me realisethat I was out of touch with food issues.When you grow food, you realise how socially binding are the acts of growing andeating. Food crosses all boundaries. It connects everything, and it connects witheverything that I would like to do for the environment, which I will spend the rest of my life working on.”

As a former editor of two daily newspapers– The Independent and The Express – thepace with which Rosie has set to work on achieving her vision is impressive. Shedoesn’t hang around. Within just six weeksof taking office as Chair of the London FoodBoard, and food advisor to London’s Mayor,Rosie had agreed a partnership with LondonFood Link to run a campaign for 2,012 newfood growing spaces for London by 2012[see p4]. “Boris is right behind it,” she says.“He can see how food growing can bring back community connections into neighbourhoods, with people working together, taking more control of their lives,and making the city a better place to live.”

“It will also be such fun,” says Rosie. “Imagine a green city with lots of vegetablesand fruit trees growing, summer fetes, barbeques, local shops and markets, withcommunities coming together to celebrategood food, and children learning to love themagic of food growing.” Her enthusiasm andvision are infectious. After an interview likethis, you come away thinking: Great. Whendo we start? And with Rosie at the helm, theanswer will definitely be: “Right away!”

SOME OF ROSIE’S BIG IDEAS

LOCAL MARKETS FOR LOCAL FOODAs part of the London Food Strategy, Rosieis supporting the London DevelopmentAgency’s Local Food Infrastructure Project,working with London’s wholesale markets tosell more food grown locally to London.

IMPROVING FOOD SKILLSRosie is backing the London DevelopmentAgency’s Good Food Training for Londonprogramme, to train London’s public sectorcaterers to provide healthy and sustainablefood for the capital’s schools, hospitals andcare homes.

CAPITAL GROWTHRosie is working with London Food Link on anew campaign for 2,012 new food growingspaces for London, helping communities togain access to land, training and tradingschemes to grow and sell more fresh localfood.

PUBLIC SECTOR PROCUREMENTRosie backs calls for public sector caterersto buy and serve more healthy and sustainable food. With one in three mealseaten outside the home being served by thepublic sector, the opportunity for change is huge!

FOOD WASTERosie would love to persuade one boroughand all of its households and food businesses to collect all of its food waste, putit through anaerobic digestion, and use the resulting gas as a renewable source of energy.

A ROSIER VISION OF LONDONIN SEPTEMBER, ROSIE BOYCOTT WAS APPOINTED BY MAYOR BORIS JOHNSON AS FOOD CHAMPION FOR LONDON. SINCE THEN, SHE HAS BEEN TAKING A WHISTLESTOP TOUR OF LONDON’S FOOD SCENE, MEETING WITH COMMUNITY GROUPS, FOOD GROWERS, BUSINESSES, PLANNERS AND POLICY-MAKERS, TO DRUM UP SUPPORT FOR HER EXCITING PLANS TO TRANSFORM THE CAPITAL’S FOOD SYSTEM. KATH DALMENY MET UP WITH ROSIE TO FIND OUT MORE.

Rosie Boycott is passionate about food andfarming, and rattles off ideas for practicalways to improve London’s food at a breath-taking rate. “My big aim is to makeLondon’s food more sustainable,” she says.“That means transforming our city with thousands of new spaces to grow good freshfood, and helping communities to enjoy foodgrowing. It means improving the access tomarkets for more small-scale and local foodproducers, and improving health and the environment through the power of public procurement. And we need to bring foodback into the heart of communities, where ithas been lost – to the detriment of families,and contributing to social breakdown.”

Rosie’s vision is positive and appealing, butshe is driven by a keen understanding of theinsecurity of our current food system, especially in light of global financial meltdown, soaring food and oil prices, andthe changing climate. “As a society we havepathetically little resilience in the face of suchthreats,” she says. “Peak oil is imminent. Inmy lifetime we have used half of the availableoil already, so our oil dependent food systemcannot continue. Yet there is a wonderfulsense that growing more of our own foodmakes us more resilient. We take back control. We absolutely have to go back to an approach that minimises our use of natural resources. We can’t go on trashing our world.”

CREATING A GREEN ARMY

She sees London’s community-led food enterprises as a major part of the solution,and has visited many over the past fewmonths, reporting that she has been impressed by what she has found. “I’ve metthe most incredible people and seen brilliantprojects all over London,” she says – manyof them members of London Food Link. Shepicks out several highlights from her visits:

Growing Communities in Hackney has created a successful food trading schemethat sells food grown in Hackney and provides a reliable income for small-scalelocal organic farmers;

In southeast London, the Greenwich Cooperative Development Agency gets children to cook for other children, and invites parents into schools to share the food.

The Women’s Environmental Network, is running community gardens and food co-ops working with women from diverseethnic communities in East London.

What is particularly appealing about Rosie’svision for London is her evident commitmentto helping existing community groups andcampaign organisations to do more of whatthey do best, seeding new ideas across London. She sees these people as a “greenarmy”, who need support to bring about thetransformation. “My job will be to raise themoney for these groups and then say ‘go’,”she says. “This is not about ownership orgovernment directives. This is a grassrootsmovement – groups of people living in neighbourhoods who want to support eachother and to have a reliable supply of good food. And through food, communityconnections can be re-established.”

CHANGING THE MAINSTREAM

There is a role for everyone in achieving a food system based on resilience. “Supermarkets aren’t going to disappear,”she says, so we need to be clear about whatpart they can play. “Local tokenism isn’tenough. I’d like to see all supermarkets withgreen roofs, growing vegetables to sell intheir shops. Farmers should also be treatedbetter – we’ve got to make sure that farmers– wherever they are – can make a decent living. We rely on them.”

Rosie is also clear that street markets, farmers’ markets and vegetable boxschemes are central to a more resilient foodsystem. “Buying direct from suppliers canhelp ensure fair prices and get people connected with who grows their food,” she says. She also wants to see local government use their powers to support localshops, make more space available for foodgrowing, and promote street markets andfarmers’ markets.

She sees markets as a great way to helpmore people buy fresh and affordable food,and to connect people with seasonality andfood quality. “In the supermarket, the foodhas not been put there for its flavour or itsfreshness. It’s chosen by the supermarketsfor its ability to withstand the journey, to bethrown around in transit and to sit on theshelf for a long time,” she says. But we needto think differently about our food supply.“Food that can be grown here should begrown here – the carrots, spuds and cabbages grown within a short distance ofwhere they are eaten. Food grown furtherafield needs to be moved as much as possible by trains, canals and electric vehicles. We will continue to import food thatwe can’t grow here – bananas, citrus fruit,spices, wine, coffee and tea. But we’ve gotto be much more connected with the seasons, and what can be grown without environmentally damaging inputs such as oiland nitrogen fertiliser.”

©Jam

es O. Jenkins.

“This is a grassroots movement – groups of people living in neighbourhoods whowant to support each other and to have a reliable supply of good food.”

“Boris is right behindit,” she says. “He can see how foodgrowing can bring back community connections intoneighbourhoods, with people working together.”

Cherish your bodyVisit the pantry -

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Full Page Advert

RESTAURANTS USING WE LOVE LOCAL: Moshi Moshi’s four restaurants - www.moshimoshi.co.uk... Soseki - www.soseki.co.uk

SPREADING

THE LOVE TO

LONDON

Local to London

Transporting food is often harder than growing it in the first place. Zeenat Anjari reports on one company that uses biodiesel — and email — to link farmers with creative urban customers.

INTERESTED?If you are a business interested in getting produce from We Love Local and would like to receive their price list, please call Melissa on 0127 3206 865 or email melissa@we-love-local.com.

Find out more at www.we-love-local.com

Lowhub’s team of electric and biodiesel vehicles deliver from New Covent Garden Market.

Go to www.lowhub.com to find out more.

For more on the benefits of serving local and seasonally available ingredients, see here for Sustain’s 7 principles of sustainable food

www.sustainweb.org/sustainablefood

As the writer Carolyn Steele observes in herbook ‘Hungry City’ London’s fruit and vegetables used to come from farms that werewithin one day’s or a night’s journey by horseand cart. A farmer’s son would drive the horsesto a staging farm just outside London, wherethey would be stabled, while a fresh set ofhorses, more accustomed to the frenetic ridethrough the city, would take the food on its finaljourney to the Old Covent Garden Market.From here, the vegetables would be exchanged for the contents of the city's chamber pots, politely called 'nightsoil' whichwould be halued back to the farm by the now well-rested farm horses for use as a fertiliser.

Back to the present and Brighton-based WeLove Local is using similarly efficient models of distribution to get produce to restaurants inLondon. A diesel van makes twice-weekly deliveries of Kent and Sussex produced vegetables, fish and meat into New Covent Garden Market. From here, Lowhub, a fleet ofnimble, electric-powered “smart green vans”dart around London, delivering We Love Localproduce to businesses. We Love Local alsoplan to back-haul Fairtrade exotic fruit fromNew Covent Garden Market to broaden theirrange of goods.

FORGED BY LOVE

Founded in 2007 by three friends, MelissaLove, Huw Griffiths & Bob Lane, the companystarted out as a casual vegetable box scheme,offering produce from small local growers froma borrowed office on a small farm in Henfield.We Love Local soon gained over 100 boxscheme customers and met a growing demand from local food businesses who wanted seasonality and provenance intheir cooking. Today, three-quarters of thecompany’s sales comes from the cateringtrade. “Customers like having the work done forthem in terms of provenance and they trust us,”Melissa said. “That’s the service we provide.”

Bob does the buying and collects directlyfrom nearly all of the sixteen small farms & producers they work with. He keeps in touchwith the farmers, knows what crops are aboutto be harvested and what’s particularly goodfrom one week to the next. Bob gathers this information into the availability list which isthen circulated by email for the followingweek’s trade customer orders, and posted onthe We Love Local website. Melissa says thatsuch timely and direct information, circulateddirectly to chefs, is the best way to reinforce the message that buying local and seasonalbenefits local farmers and enhances menus.

“Our list has what’s out thereand nothing more. Proper chefslove it; it challenges them”Melissa Love

EASY LOVERS

This large and diverse customer base offers We Love Local flexibility when it comes to buying. Many growers are happy to plant cropsat customers’ requests - as long as there is afirm order - which means that unusual varietiescan also end up in the home-delivered boxscheme. Customers have recently enjoyedfresh edamame beans and daikon radish fromRobin and Ikuko of Nama Yasai, a vegetablegrower in Lewes (profiled in Sustain’s reportRecipe for a Greener Curry) which sells Japanese varieties to top London restaurants.When a grower telephones asking them to shifta seasonal glut, We Love Local are happy to promote local produce at its tastiest, cheapest and most plentiful.

10/11

©We Love Local

Chef Aldo Zilli & Greg Starks of the Hilton Metropole receiving a We Love Local delivery. We LoveLocal undertook rigorous auditing to become an approved Hilton supplier, enabling small growers in Kent & Sussex, who were unlikely to gain accreditation, to supply this top London hotel.

We Love Local are a distributor & wholesaler of food from the south east of England, offering a range of freshproduce from small Sussex & Kent growers, as well as locally-sourced free-range meat & game, dairy & speciality dry goods from the region.

12/13

For over a year now, hungry Londonershave been stepping aboard a refurbishedRoutemaster bus to enjoy the view fromthe upper deck, and a varied and novelmenu of healthy dishes. London FoodLink’s Charlotte Jarman and RhonaMcAdam take a ride.

Parked in Elys Yard, part of the old TrumanBrewery on Brick Lane, the Rootmaster busis the brainchild of Sylvia Garcia, who has won the hearts and stomachs of localfoodies with her creative, seasonal and(whisper it) vegan food. Despite having beena committed vegan for over a decade, Sylviahas made a conscious decision not to shoutabout the fact that the Rootmaster’s food ismeat and dairy-free – you won’t find the ‘v’word anywhere on the website or menu.

Manager David Lockhart believes thatthrough her inclusive, non-judgemental approach, Sylvia has changed many people’s attitudes to food – not least his own.Once a dedicated carnivore, with an aversionto fresh produce so extreme that he used topick the kidney beans out of chilli con carneand the onions out of Bolognese sauce, a little over a year after starting work on the Rootmaster he is a self-confessedvegetable lover.

A NEW ROUTE

The bustaurant’s first appearance was at theBristol Vegan Fayre in 2006, moving to itscurrent location in September 2007 via abrief spell in the Streatham bus station. Sustainability is evident in many aspects of the Rootmaster’s operation, from the infrastructure (an RML series Routemasterbuilt in 1967) to its sourcing (tofu deliveredby push-bike from nearby Clean Bean Organic Tofu and LEAF certified UK vegetables from a supplier in New Spitalfields Market) to its takeaway containers (all made of corn or potato starchthat biodegrade completely in 180 days).

One area that has presented a challenge is drinking water. The bus’ water tank has alimited capacity, meaning that tap water hashad to be reserved for cooking and washingup. As a compromise, customers have beenoffered Belu, bottled water from a companythat gives all its profits to clean water projects in developing countries. The bus issoon to be connected to the mains supply,and London tap will be a very welcome addition to the drinks menu.

ROOM UP TOP

In a refurbishment that respects theeconomies of space that helped to make the Routemaster a successful bus, the Rootmaster café’s upper deck has been re-fitted to seat 30, while the lower deckhouses the kitchen with takeaway counterand waiters’ station. Ultimately Sylvia andDavid would love to see an entire fleet ofRootmasters, one in each London Borough,but they are keen for the business to growslowly and sustainably.

The menus change four times yearly to respect seasonality; and to keep life interesting for everyone, the chefs are givenfree reign to go off-menu each Sundaylunchtime and create five new dishes. Davidestimates that 25-30 percent of the Rootmaster’s customers are vegan or vegetarian, and it’s not uncommon to findvegan offspring bringing their parents alongto taste the cuisine. Surveying Rootmaster’stempting offerings – such as the teriyaki stirfry or the mixed lentil filo purse served on softgarlic polenta – it seems likely the place isgoing to make more than a few converts.

ON THE MENU

A routemastertakes root

The Rootmaster, Elys Yard, Brick Lane, London 07912 389314 www.root-master.co.ukLEAF - Linking Environment and Farming www.leafuk.org

Ingredients:

2 cloves garlic, peeled andchopped1 tbsp finely chopped root ginger1 spring onion, chopped10 cauliflower florets1 carrot, peeled and sliced1 flat mushroom, sliced100g wild mushrooms100g leek, washed and sliced100g savoy cabbage or curly kale, washed and roughly chopped100g marinated tofu1 handful cashew nuts

For the sauce:

2 tbsp organic Demerara sugar3 tbsp sake3 tbsp sweet chilli sauce2 tbsp tamariJuice of 1/2 a lemonDrizzle of sesame oil

SERVES 2

This delicious tangy TERIYAKI STIR FRY is the most popular dish served on the bus, and the only one which features on both the lunch and the dinner menu.The vegetables used by the Rootmaster chefs vary according to the season; the recipe below includes winter staples such as carrots, leeks and cabbage, but at other times of year you could use broccoli (regular or purple sprouting), peppers or courgettes.

INSTRUCTIONS

1. Get an oiled wok or large heavy frying pan hot. Add the garlic, ginger and springonion, and stir fry for a few seconds. // 2. Next add the cauliflower, carrot, leeks and sugar and stir fry over a high heat for 2-3 minutes. // 3. Once the sugar begins to caramelise, add all remaining vegetables and tofu, then the sake. Cook for 2 minutes then add the tamari and sweet chilli sauce. // 4. Add the cashew nuts then the lemon juice. Stir fry for another 3 minutes, then finish with a small drizzle of sesame oil. // 5. Serve with organic brown rice or noodles.

©David Pearson

Gin and Lemon JellyServes 6

Gin, the juniper-flavoured spirit originallyfrom Holland, has a long association withLondon. By the first part of the 18th century,cheap gin had become the popular drink ofLondon’s poor with numerous gin-shops inthe city selling drams of the spirit. In the late1740s 20 million gallons of gin per year werebeing distilled in London alone. In 1751 theartist William Hogarth vividly depicted thesocial abuse caused by gin addiction in hisfamous print Gin Lane. Increased taxationand tighter control on distillation graduallyreduced the consumption of gin. During the19th century gin became an increasingly

respectable tipple, a gentleman’s drink. London gin was a more refined, less assertively flavoured gin that became popular, used as a mixer rather than drunk inits own right. The cocktail era saw gin receive a further new lease of life as a basisfor many cocktails. Beefeater, founded in1820, continues to distil London gin in thecapital to this day. This simple recipe for a tangy gin-flavoured jelly makes a refreshing, grown-up dessert.

5 SACHETS OF LEAF GELATINE (APPROX 8 G (1/3 OZ) IN WEIGHT200 ML (7 FL OZ) FRESHLY SQUEEZEDLEMON JUICE150 G (5 OZ) CASTER SUGAR150 ML (5 FL OZ) GIN300 ML (1/2 PT) COLD WATER

1/ Soak the leaf gelatine in a bowl of coldwater for 5 minutes. Drain and squeeze outexcess moisture.

2/ Place the lemon juice, caster sugar andgin in a small pan and heat gently, stirring,until the sugar has melted.

3/ Spoon a little of the lemon juice mixtureinto a small, heavy-based pan. Add thesoaked gelative and cook gently over a verylow heat, stirring, until the gerlative hasmelted. Add in the remaining lemon juicemixture and mix well. Stir in the cold waterand remove from direct heat.

4/ Pour the mixture into 6 small dessertbowls, allow to cool and refrigerateovernight to set.

The London Cookbook by Jenny Linford is out now; £14.99 from Metro Publications

The London Cookbook winds through the streets of London,stopping to tell the stories, traditions, and personalities thatcolour the city’s diverse culture of food.

Food writer Jenny Linford has spent years writing about the markets, restaurants and grocers of London, and this book, is much more than a collection of recipes. Delving into home kitchens and cafes, butcheries and fish counters, the book brims with the people and history behind the ingredients.Tasty, simple recipes are organized into sections based on the type of meal,and are generously illustrated with full-page photographs. The snapshot studies of restaurants, neighbourhoods and food personalities make for goodreading independent of the recipes. Sections on wholesale markets like NewCovent Garden, Billingsgate, and Smithfields explore hidden worlds whileguides to ethnic foods, including Jewish, Greek, African & Caribbean, Italian,Greek, Indian, Japanese, and Chinese offer inspiration for exploring a city that has been influenced by many nations. Most of the recipes, like this unusual treat below, are preceded by a useful history.

THE LONDON

COOKBOOK

IN PRINT

14/15

©ch

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ind

sor.c

om

Chiswick

Local

Produce

Contact: Sarah Cruz – 07771 768411 Dinis Cruz – 07930 338557Email: sa1design@aol.com www.chiswicklocal.com

This summer, Sarah Cruz noticed that home-grown food was going to waste, and the ideafor Chiswick Local Produce was born. Today, Cruz and her family sell surpluses of localhoney, produce, and flowers — and return 100 percent of the profits to the growers. VanessaDomenzain interviews Sarah who explains how it all happened.

ONE TOWATCH

> What does Chiswick Local Produce do?Chiswick Local Produce takes surplus produceor ‘gluts’ from gardeners or allotment holdersand sells it to residents who are keen to buy local. We also supply a local restaurant,greengrocer and florist.

> What inspired you to develop this project?This June I was busy planning the plant stallfor the local summer fair when I got a flyerthrough my door. My bee-keeping neighbour,Brian Whitley, was trying to sell a glut of hislovely, fragrant honey. I had my own glut ofrocket leaves and it occurred to me I could sellboth at the fair. Being a graphic designer, it waseasy to go one step further and do a logo andlabels for the honey and produce. The response at the fair was so overwhelming thatI realised I was onto a rather good idea. Myhusband Dinis and I run the operation with helpfrom family and friends.

> What are some of the unique aims of the operation?In Chiswick there is a real enthusiasm for localproduce because it really does taste better. Ouraim is to provide an outlet that doesn’t exist atthe moment so that gluts don’t go to waste. We want to inspire kids (including my own) toappreciate seasonality and to see what isgrowing around us and put it to good use.(Every house should have a fruit picker!)

100 percent of the sale price goes back to theproducer. We believe its important that the work is charitable and that we help localgrowers to fund their own activities rather thanours. We have one sponsor and are looking for more, as well as any local produce fundingschemes.

> How long have you been running Chiswick Local Produce?We officially launched this past June so it isearly days. After our first successful fair wewent on to three more local fairs and sold over£1000 of produce, honey, baked goods andflower bouquets. We were very fortunate tohave the surplus of organic produce, herbs andflowers from the Chiswick House Kitchen Garden and the help of Karen Liebreich and theKitchen Garden volunteers.

> What have your recent developments been?We are really thrilled to be a supplier to The Roebuck, one of Chiswick’s most popularrestaurants (www.theroebuckchiswick.co.uk).Head chef Matt Fosker doesn’t seem to mindwhen I show up with an unpredictable quantityand variety of produce. He understands seasonality so he adapts the menu every week.

> What are your biggest achievementsand biggest disappointments?I set up an arrangement with the local florist totake a delivery every week from the KitchenGarden and make local flower bouquets. I likethe idea of making these connections and letting them carry on the relationship, hopefullyfor years to come. I see this as just the beginning of a local network that creates amuch needed community spirit in a busy urbanarea like London. I have been amazed by thepeople we have met so far and the knowledgethey have about what they produce. I want themto share what they know, possibly through workshops. My only disappointment is to havemissed half of the growing season this year!

> What feedback have you had about your work?The positive feedback has driven this projectforward from day one. We have a long way togo before we are truly established, but I get calls every week from residents who lovewhat we are doing.

> Has anyone been inspired to run their own version of what you do?Not that I know of. London Food Link has beena great source of support in finding like-mindedorganisations. I am really inspired by the workof OrganicLea who run a community gardenand are supplying local produce on a muchbigger scale.

> What are your future plans (at least the ones that aren’t confidential!)?I would like to see other boroughs adopt ascheme for taking in gluts. In the same waythat we automatically take old clothes to acharity shop, we should all know the outlet forsurplus produce. We are planning for the winter months by making preserves and chutneys, dried herbs and infused oils. I wouldlove any new recipes or creative ideas for usingseasonal produce.

16/17

MEMBER FEATURE

©Chiswick Local

FERG@HANDMADEFOOD.COM 020 8297 9966 | 40 TRANQUIL VALE, SE3 OBD

Event catering from a small living business providing fresh, organic and imaginative food.

‘catering with love for food, people and the environment’

Visit our Time Out award winning deli/cafe in Blackheath village – 15 minutes from London Bridge

Research funded by the Food Standards Agency and published in 2007 found that Art. Colourings do cause Hyperactivity in children, something the HACSG has known for 30 years. Hyperactive/ADHD children can suffer from Restlessness,

Agression, Mood changes which seriously affect family and school life.

Great improvments can be seen when a suitable diet and a nutrition programme is worked out. Many Hyperactive/ADHD children are sensitive to fresh foods and chemicals

and this needs attention as well. The Hyperactive Children’s Support

Group has a range of books and a free information pack to offer. Our NEW Book, The Proof of the Pudding, by Sally Bunday MBE, will be available in 2009. See www.hacsg.org.uk or call 01243 539966

THE HYPERACTIVE CHILDREN’S SUPPORT GROUPFor hyperactive, allergic and learning-disabled children

ARTIFICIAL COLOURINGS ARE BAD FOR CHILDREN

Registered charity no 277643

Good luck with the new look Jellied Eel from all at Pavillion Cafe,

Victoria Park, Hackneywww.the-pavilion-cafe.com

CARE ENOUGH TO FOSTER?

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Interested?Contact Victoria

01254 777 460 / 07501 724 356email: fostering@keyschildcare.co.uk

18/19

THORNTON’S BUDGENS OF CROUCH END

SHOP WINDOW

Think “Budgens” and words like sustainable, local, and organic don’t normally pop into your mind. London Food Link’s Rhona McAdam discovers what one shop owner has in store.

Thornton’s Budgens can be found at:Haverstock Hill, Belsize Park23 The Broadway, Crouch End

When I visited the Thornton’s Budgens inCrouch End, I brought along a friend wholives locally but hadn’t ventured inside sincebefore Andrew Thornton bought and transformed it into a new kind of food outletin 2006. She was floored by the changes,from the flower baskets and pavement displays of fruit and veg outside, to the dazzling length of the produce aisle and thecapacious scale of the wine selection. Shedescribed its previous incarnation as “dire”and said she couldn’t understand why nobody had told her how utterly different itwas nowadays.

And there is something different about thisBudgens; it is an experiment in more sustainable grocery shopping. With years ofexperience from his previous career as aconsultant to convenience stores, Thorntonputs his business sense towards trying to reconnect the circle that supermarket culture has broken between communitiesand their food producers. He gave his staffcustomer relations training and also puts out a seasonal newsletter. Recycling, composting and a ban on free plastic bagsare all part of the store’s standards.

DIRECT FROM THE PRODUCERThornton places local supplies high on hispriorities list, having identified 150 local producers in the borough of Haringey alone,and stocks products from these and otherEnglish producers, with product food milesprominently posted on the store’s chilledgoods shelves. The featured “Direct from theProducer” products are all from within 100 miles of the store and are free from allartificial colours and preservatives. The nearest supplier is Dunn’s, a fifth-generationlocal bakery, whose “mileage” clocks in atmere 50 metres.

The store also features brands that cannotbe found in supermarkets, such as Paxton& Whitfield and frozen ready meal supplierCook. There is an admirable emphasis onfresh foods, with sandwiches made to orderand salads prepared according to their nutritional therapist’s recipes. The store’sEthnic Foods aisle reflects the diversity ofthe neighbourhood, featuring Polish, SouthAfrican, Irish and kosher products alongsidethe more usual Chinese and Indian.

TACKLING TESCOWhile we still found many of the usual convenience store products – crisps, softdrinks, cigarettes – we also noticed startlingadditions, like Godminster cucumber vodkafrom Somerset and Aspall Organic BalsamicVinegar and Get Naked wild rocket pestofrom Suffolk. In a nudge to the competitornext door, and to address assumptions fromthe Budgens of old, a heaped shopping cartby the front door is signposted “Some of theproducts we meet Tesco prices on”.

Price is important, of course, but the imaginative and greatly increased selectionshould be what secures this Budgens itsplace in local affections. “In a word,” saysmy friend, “tempting”.

©Ben Tajima-Simpson

20/21

ALLOTMENT SLOT

View from a Shed.Four seasons as an urban farmer by Michael Wale. Published by Allison & Busby in 2006 £9.99

Borough Market has been the bustling epicentre for food trading in London for centuries. Now, Borough is running a newproject to help traders use the market’s location and reputation to grow their businesses.

ALLOTOF HOPEAre allotments the unlikely winners in the credit crunch? Also — farming turns around a ‘no hope school’ and plans for a prison growing project.

At last I have the right to be an optimist….perhaps? Three cheers for the credit crunchin helping the open spaces of London. Myown allotments in East Acton were sold outby the Dishonourable Company of Goldsmiths to an alleged ‘health’ club whowanted to build a road through the middleof our plots. That plan seems to have disappeared with the credit crunch. Mostdevelopers have created their evil with borrowed money, and look where that haslanded our economy. Hopefully, once wehave come through this rocky financial period, and I think it will take at least a year,the terms of trade will have changed forever.What is left of our green and open space willnot only be respected, but legally protectedagainst the voracious moneymakers, or should I say speculators who are the very people who have landed us in in the current mess.

So it is wonderful to welcome the words ofTony Leach, of the London Parks and GreenSpaces Forum, who surprised me at theGrowing Food for London conference whenhe urged local authorities to open up theparks to community growing. And so say allof us. If only they will listen. I have alreadytaken the argument to Hammersmith andFulham as well as Ealing. We will see.

SCHOOL FARMS

However, as long as there is Sir WilliamAtkinson, headmaster of the Phoenix Schoolon the edge of the White City estate, wehave huge hope and reasons to celebrate.Sir William has already turned around an a so-called ‘no hope’ school into a group of young people who succeed at exam level. Now he has advanced them into a three quarter of an acre area he calls a ‘farm’. The students plant, grow, cook, and eat the results.

Then Sir William tells me they go straight tothe gym to complete the healthy process.There is wi-fi in the middle of the ‘farm’ in an educational area, where classes coveringHistory, English and many other subjects aretaught. In September, helped by a smallgrant from London Food Link, the schoolfarm opened its doors to the public, andover 750 people from the neighbouringWhite City estate and beyond came to seewhat was happening. White City is one ofthose areas in London that has always beenbad mouthed; Phoenix School is proving tobe an oasis. This is an amazing advance.

PRISON FOOD

I have been asked to create a communitygrowing project at Latchmere House prison,near Ham Common in Richmond. Just howit will work out I do not know. The GoodFood Training for London project - the prisonelement of which is co-ordinated by the organisation Sustain - will be providing free-of-charge food growing training for theprisoners, both bespoke sessions andlonger accredited courses. I do hope that afew of the 220 prisoners, who are the‘trustees’ from prisons around Britain on theway to release can one day get jobs in horticulture. Even if they don’t, charities likeGarden Leave have proved the therapeuticvalue that working with the soil can have.That is what I hope for as well. At the moment I am faced, thanks to the governor,with a huge uncultivated area. Mind you, 100years ago this building was a farm. So I amsure the soil will make us welcome and succeed in producing a fine crop.

By Michael Wale

BOROUGH MARKET

NEWPROJECT

Borough strives to change its profile, topresent itself to London businesses as a place where they can shop for products grown with sustainability andprovenance in mind. A new position –Business Development Manager (BDM) –has been created to provide advice for themarket’s traders, as part of the Mayor ofLondon’s Food Strategy.

Kirsty Grieve and Mary MacNeal, theBDMs for Borough Market, have workedwith regional food producers for a numberof years through the food consultancy Madfor Food. “Our role as BDMs will be to growbusiness opportunities for those trading at the markets by holding wholesale,

meet-the-buyer events over the comingmonths, and offering business advice fortraders,” Grieve said.

Mad for Food will also help traders withtheir distribution into the wholesale market,and work with a number of retail traders toassist in finding potential co-packers astheir businesses grow. “We are keen to remind the trade of Borough’s credentialsas the leading market for quality regionaland speciality foods as well as a wide rangeof fresh produce through its wholesale market,” Grieve said.

BDM positions are also being put intoplace at New Covent Garden Market andWestern International Market.

If you have any questions or wouldlike to contact Mad for Food,please call Kirsty Grieve on 07920 729239 or email: kirsty@madforfood.co.uk

©Hannah Williams

©Borough Market

22/23

Contact:

londonfoodlink@

sustainweb.org

For a full list of

our stockists visit:

www.londonfoodlink.org

November 200820th _ 23rd November, Ethical Emporium, 11am - 7pmThe very best of fair trade, ethical & environmental Christmas

gifts and products under one roof at the Ethical Emporium.

Bargehouse, Oxo Tower Wharf. www.handupmedia.co.uk

26th November, Book Launch, The School Food Revolution Public Food and the Challenge of Sustainable Development,

Woolwich. www.earthscan.co.uk/?tabid=33914

December 20084th December, Christmas at Borough Market Borough Market.www.boroughmarket.org.uk/index.php?module=whats_on:161,

4th December, One Step Forward, Two Steps Back! Rachel Carson Memorial lectureSchool of Oriental and African Studies. www.pan-uk.org

5th December, Deadline for Sustainable City Awardswww.cityoflondon.gov.uk/sca

20th _ 23rd December, Slow Food Market LondonSouthbank Centre. www.slowfoodlondon.com

23rd December, Extra Christmas Farmers, MarketsIslington, Marylebone, Parliament Hill all 12 - 2pm. Pimlico,

Wimbledon, Walthamstow all 9 - 11am. www.lfm.org.uk

24th December, Swiss Cottage Farmers, Market www.lfm.org.uk

27th _ 28th December London Farmers, Markets closed this week! www.lfm.org.uk

January 2009

6th January, Chiswick House Kitchen Garden Open Work SessionChiswick. www.kitchengarden.org.uk

21st _ 22nd January, Sustainably Sourcing and Tracing Agricultural Raw Materials & IngredientsOlympia. www.sustainable-sourcing-agricultural-raw-materials.com

25th January, London,s Charity Potato Fair & Seed Exchange

East Dulwich. www.potatofair.org

February 2009

2nd February, Getting Started in the Garden courseWalthamstow. www.walthamforestclass.gov.uk

22nd February, Seed Swap SundayBruce Castle. sevensisterspermaculture@wikispaces.org.uk

23rd February, Fairtrade Fortnight www.fairtrade.org.uk

28th February, Designing the Garden for VegetablesWalthamstow. www.walthamforestclass.gov.uk

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WINTER 2008/09

Rosie Boycotttalks on life as the

Mayor’s food adviser

London’s new look!Campaign launched to create 2012

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A ROUTEMASTER TAKES ROOT * BUDGENS GOES LOCAL * LONDON IS FAIRTRADE CAPITAL OF THE WORLD

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