SPONSORED BY

ISSUE 2028/09
WINTER 2
0
London’s new look!
Campaign launched to create 2012
FREE food growing spaces by 2012

Rosie Boycott
talks on life as the
Mayor’s food adviser

A ROUTEMASTER TAKES ROOT * BUDGENS GOES LOCAL * LONDON IS FAIRTRADE CAPITAL OF THE WORLD
Say
hello
to the
jellied
eel...
Welcome one, welcome all, to
the Jellied Eel. For many of you
this will be the first time
you have set eyes on this
publication. So it might be
worth a little explanation as to
why we are writing about cafes
like the Rootmaster off Brick
Lane (p12) or campaigning for
2012 new growing spaces in
London (p4). Well, much of this
will be answered in the articles
themselves but, collectively,
the stories you’ll read between
here and page 23 are about
people who are passionate
about food.
Not just any old food, but food that says
something meaningful about the places it
has been grown or harvested; the people
who are cooking it or selling it. That’s why
we focus on small distinctive producers,
shops, and projects which aren’t just out to
make money – important though that is
these days. These people manage to make
money whilst also giving a damn about the
environmental and social impact of what
they are doing. For us at the Eel, this is
what sustainable and ethical food is all
about, and we’re here to showcase the best
that’s around in London - and boy have we
had a hard job fitting it all in this issue!
So now you’ve got an idea of what this
magazine’s all about. But why now? We
believe that we’re reaching a turning point
(one of many!) in our society. Banks are
collapsing, oil prices are fluctuating wildly,
and as a consequence food prices have
been rising at unprecedented rates. A year
ago, this might have come across as some
political rant, or doom-monger’s prediction.
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.
TUCK IN!
Now it is just a statement of fact. Against a Bulletin 04
backdrop of a well-documented threat to
London Food Link 06
the world’s climate, and massive problems
that are crippling our health service, now, Around Town 07
more than ever, we need to think about A Rosier Vision of London 08
how we feed ourselves. And once we’ve
Local to London:
thought about it – we must act on it!
Spreading the Love to London 10
Anyone can take action to help influence On The Menu: Rootmaster 12
which direction this city takes; individuals,
In Print: The London Cook Book 15
businesses or government. If you are
someone who cares about these issues, Member Feature:
this magazine is here to help you navigate Chiswick Local Produce 17
your way through the minefield. No-one Shop Window: Thornton’s Budgens 18
gets it right all the time, and there isn’t such
Allotment Slot: Allot of Hope 20
thing as 100 percent sustainable – the
important thing is to do what you can. Borough Market 21
Diary 23
We hope you enjoy what you read, and that
you hunt out the next issue, which will be
out in February. For a list of stockists Thanks to the Team
visit our website: www.londonfoodlink.org
Alternatively you can subscribe and receive Editor: Ben Reynolds
Assistant Editor: Lucia Jazayeri
lots of other benefits (see p6). Maybe Produced and Published: Hand Up Media
the action you take will feature in a Director: Tania Pramschufer
future edition! Director: Katie Williamson
Design: Martin Seagar
Advertising: Kash Bhattacharya
Advertising Design: Patricia Henningsson
The Jellied Eel is the free quarterly magazine
for sustainable food in london, produced by
Hand 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 & Sponsorship
©Pamela Troni
Kash Bhattacharya
0797 100 3132 or 05600 755 015
kash@handupmedia.co.uk
www.handupmedia.co.uk
Editorial Enquiries
Ben-Editor ben@sustainweb.org 020 7837 1228
www.londonfoodlink.org
Distribution Enquiries
to stock the Jellied Eel
londonfoodlink@sustainweb.org
020 7837 1228
Paper stock from
sustainable forestry. 02/03
 NEW AWARD
FOR LONDON’S
SUSTAINABLE
CATERERS
Are you a caterer that is taking steps to put
sustainable food on the menu? Sustain is
sponsoring a new Sustainable Food Category
for the prestigious Sustainable City Awards.
The City of London Corporation, which has
2,012 NEW FOOD LONDON R been recognising responsible businesses for
the past eight years in categories like
GROWING SPACES FAIRTRADE sustainable finance, travel, building, and
KONSTAM FOOD BULLETIN
PHOTOGRAPHY
AWARD a gallery of short-listed
A garden thrives under a city tunnel as a train
shuttles by overhead. A hand-drawn sign in a photographs are available to
window reads “Sorry, No Fish.” A furry rabbit
hangs by string tied round its feet. The view on the Konstam website:
prize-winning entries of the first annual
Konstam Food Photography Competition
www.konstam.co.uk
reflect the varied origins of the food we
eat. The competition was sponsored by
kie
Konstam at the Prince Albert, and head
chef Oliver Rowe’s commitment to local
©Camilla Blac

FOR LONDON STATUS environmental management, has partnered

On 4 November we launched a new campaign:
Capital Growth, that aims to transform our city
by creating 2012 new food growing spaces by
2012. Launched by the Mayor Boris Johnson,
and Rosie Boycott, his food advisor, Capital
Growth will identify suitable pieces of unused
land and help community groups begin to grow
food on the land, with the support of many key
partners across London.
ens In the first phase we are looking for 50 new
Blenheim Gard
Space No.1: food growing spaces, representing a diverse
Simpson
©Ben Tajima-
range of projects, boroughs, types and sizes of
land, and community groups. We will work with
local authorities, housing associations and
other landowners, making underused land
available to interested growers and community
groups.
Capital Growth can help new spaces with
basic 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 next
stage of fundraising is successful, we will also
support horticultural and enterprise training, and
approach other organisations for equipment to
donate to the new food growing spaces.
©James O. Jenkins Please get involved! Perhaps you are a
landowner with a piece of land you would be
prepared to make available for community use.
London is now the largest Fairtrade city
in the world, and on 23rd October, the city
celebrated 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 declaration
is the culmination of a drive launched by
former Mayor Ken Livingstone in 2003 and
is backed by Mayor Boris Johnson, a keen
supporter of Fairtrade. Any town, borough,
or county can work towards meeting the
distinction by making Fairtrade products
readily available in local shops, cafes and
community organisations, and by creating a
local steering group that meets regularly to
ensure commitment to the status. In 2003,
Croydon became the first borough to achieve
Fairtrade status, and today 20 London
boroughs have Fairtrade status, five of which
are Olympic boroughs.
Almost 1,000 retailers and 600 catering
outlets now sell a range of products which
carry the famous FAIRTRADE Mark,
with Sustain to add a ninth category to reflect
food and seasonality formed the theme
of the competition. Over 130 entries were
the growing importance of food in creating a
received from some 30 photographers. The
sustainable London. The contest is open to
three winning photographs as well as a
anyone who considers themselves a caterer,
gallery of short-listed photographs are
including restaurants, school and hospital
available to view on the Konstam website
canteens and events caterers in the greater
www.konstam.co.uk Over 85 percent of the
London area. So any caterer who’s doing their
food used at the Konstam kitchen is grown
bit for sustainability should apply online by the
or reared in and around London.
5th December at: www.cityoflondon.gov.uk/sca
These highly respected awards are one of
the only six feeder schemes for the European
Business Awards for the Environment, meaning
that all category winners have the chance of
international recognition for their sustainable ©Tom Oldham
efforts. The launch of the Sustainable Food
category will recognise achievements and
establish ambassadors to set standards for
new projects and inspire others in the field.
Winners will be announced in February and
can be seen at www.cityoflondon.gov.uk/sca
FINDING THE PLOT –
GETTING LAND FOR
COMMUNITY FOOD
GROWING
London offers a wealth of spaces for urban
agriculture. Yet one of the biggest challenges
facing aspiring growers is how to go about

©James Potter. www.jimpotter.net

Perhaps you already have your eye on a space including the restaurants and bars in the finding and securing land. Inspired by
Houses of Parliament. For more information

estive S a u sage! in London that could be used to grow food, or

know of a community who would like access to see: www.fairtrade.org.uk
conversations at the recent Growing Food for
London conference, the Women’s
F y special fe
stive land for food growing – if so, then get in touch. Environmental Network (WEN) is holding a
an
Amongst m d London’s We’d also be pleased to hear from you if you series of seminars to look at how groups can
av ailable aroun can help in some other way, perhaps with successfully find land to start new projects.
treats season,
arkets this Initially, by investigating peoples’
farmers m Cle eve House
free or discounted tools, seeds or topsoil,
ren of experiences, WEN hopes to identify and
Henrik Lindg aking spicy Julkorv or specialist knowledge on soil remediation,
m horticultural training or planning. combat the key barriers to land access. WEN,
Farm will be stive staple in which supports growing projects in the
ges – a fe If you would like to get involved,
sau sa his own
nat ive S weden, from please see the new campaign website at: formerly unused green spaces of the housing
his Cleeve
ed venison. www.capitalgrowth.org or contact Kate estates and school playgrounds in Tower
farm-rear t at
are presen Swatridge (kate@sustainweb.org) and Seb Hamlets, focuses on developing a sense of
House Farm ng Hill, community among women in the borough.
ow, Notti Mayfield (seb@sustainweb.org), who are
Walthamst Pim lic o helping to develop the campaign. To inform the content of the seminars, WEN
e, and
Marylebon To receive regular updates on the would like to hear from lots of new and existing
er s m arkets.
farm ucts. ©Irfan Qureshi (L-R) Sophi Tranchell, Chair of the Fairtrade food-growing projects about how they
festive prod
campaign and related themes, join the
For other k
London Steering Group and Director of Divine Chocolate; obtained land and any problems they
.org.u Urban Food Growing e-newsletter by sending
see www.lfm
Ian Clement, Deputy Mayor; Harriet Lamb, Executive
an email to anna@sustainweb.org Director of the Fairtrade Foundation. encountered. Please contact Christine Haigh
at food@wen.org.uk or on 020 7481 9004.
BEST!
GREEN CORN OLYMPIC SPONSORS TIME OUT’S t MANY THANK
ER AWARD ZERO WASTE! me Out’s Bes S!
K itchen win Ti
GOING NUTTY! rk en w ell tego ry
Cadbury’s have been Cle a new ca
Chiswick Hou Restaurant, Thanks to Che
se Alara Muesli has become the first Sustainable d D rinking awards. gworth Valle
added to McDonalds g an y juices
Harry Hill has of their Eatin (www.chegw
Kitchen Wins of Cambridge
, orthvalley.co
Green and Coca Cola as n food manufacturer in the UK to ude the Duke sponsored th m) who
launched his ow ne rs up incl k th e Je llied e London Food
Corner Award become Zero Waste. They have
Run
n H ou se (all of which stoc / network do in Link
sponsors of the : Saf, Acor w.timeout.com
Fairtrade nuts also put up their first windmill to Eel), and Tom
’s Plaice. ww
res/5605/Lon
dons Sarah Moore
September an
d
the artisan catere
Harry’s Nuts with
Olympics (deep sigh!) urants/f ea tu
www.kitchen london/resta nt s.htm l (www.sarah m rs
garden.org.u ion. contribute power to run their nable_restau
ra oore.co.uk)
k company Liberat /harry Muesli factory in Kings Cross.
_best_sustai who fed all th
e attendees.
eration.com
www.chooselib
04/05
 AROUND
London Food Link
London Food Link runs a network of organisations TOWN GR
BUSIN EEN
and individuals who care about sustainable food. E
Our members are as diverse as farmers and food THE YESS OF
writers, caterers and community food projects. NORTH NORTH WEST AR

Both London Food Link and
its members work towards:
> Increasing the availability
of sustainable food in London
> Tackling the barriers preventing
"Excellent networking- linking up with new
access to healthy and sustainable suppliers- generally providing information
food for all Londoners on like minded businesses and causes"
> Protecting and celebrating
London's diverse food culture
London Food Link welcomes to its
network 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. Maria Elia, Chef, in Time Out London
* One day’s free advice on using sustainable
food/suppliers, and a discounted rate
thereafter if more advice is needed.
* New contacts with and support from
other members, with a wide range of
expertise, through our twice yearly
network meetings.
* Influence on London’s policy making
processes, through London Food
Link’s extensive contacts and policy
development experience.
* Access to e-forum with information on
news, 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.
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 environmen
which I'm extremely passionate about"
JOINING... IT’S EASY
To join London Food Link, download
a membership form from the website or
contact: londonfoodlink@sustainweb.org
London Food Link members include:
Primary Care Trusts, London Boroughs,
Business Associations, Retailers, Farmers,
Environment and Community Groups,
Food Access Partnerships, Allotment
Groups and Food Writers.
OUR STAFF INTRODUCING CAMDEN’S HARINGEY FOOD RICHMOND COOKING OIL
SUSTAINABLE HEALTHY
Zeenat Anjari
Local to London Officer
FOOD PROGRAMME Haringey Council is including the subject Even after your meal has been digested,
of food in its strategy to become the the oil it was cooked in lives on. For just
(Sustainable Wholesale and Supply)
zeenat@sustainweb.org As food prices soar more and more people city’s ‘Greenest Borough.’ over a year, Proper Oils of Richmond
want to grow their own produce and eat Upon Thames has been converting that
Rosie Blackburn “There is huge enthusiasm for food-growing, cooking oil into something much more useful.
healthily. The Camden Sustainable Healthy
Camden Sustainable Food Strategy long waiting lists for the 25 allotment slots, The organisation collects used cooking
rosie@sustainweb.org
Food Programme is a timely response to
the current crisis in our food system. and many plans for using and expanding oil from over 800 caterers and refines it
Pamela Brunton existing land,” Jo Foster of Sustainable into highest-quality biodiesel in a factory
Good Food Training For London Haringey said. The group recently joined that was created in an old lorry trailer. The
Sustain has been commissioned by Camden
pamela@sustainweb.org London Food Link and successfully lobbied biodiesel is then sold to local businesses.
PCT, working in partnership with Camden
Vanessa Domenzain Council, to deliver a Sustainable Food the Council to include sustainable food in
vanessa@sustainweb.org Programme. Together, we want to achieve its Greenest Borough efforts. Living Under Proper Oils won the Business of the
One Sun, an initiative working with women Year O2 X Award for Technology & Innovation
London Food Link Network and Membership a healthy, sustainable and fair food system
for Camden; implemented by a flourishing from immigrant and ethnic minorities in the for its sustainable efforts as well as several
Charlotte Jarman
network of community groups, businesses deprived area around Northumberland Park, other prestigious environmental awards.
Greener Food Officer (Sustainable Catering)
charlotte@sustainweb.org and public sector staff; supported by the has already seen harvests from its new The organisation also won a £100,000
Seb Mayfield
Council and the PCT. community garden. grant which was used towards creating
West London’s first biodiesel refinery to
Capital Growth (Urban Food Growing) This summer, the Council provided a start commercial production in November.
seb@sustainweb.org This work will put Camden at the vanguard
of work to develop a more sustainable food temporary rescue package to keep an
Suzanne Natelson system across the UK. This piece of work important green space – the Wolves Lane If you would like your used cooking oil
Making Local Food Work (Community Food) Nursery – open for six months after the collected, would like to purchase biodiesel
will run over a period of seven months and,
suzanne@sustainweb.org sudden departure of the charity that was or want some more information please
by March 2009, will result in:
Ben Reynolds running it. The nursery, a 3.5 acre site with call Proper Oils on: 0845 470 80 91
Network Director Development of a Camden healthy glasshouses, grows bedding plants for parks, www.properoils.co.uk
employs people with special needs, and runs
ben@sustainweb.org and sustainable food strategy
activities for local schools. With some initial Did you see Proper Oils featured
Kate Swatridge
Capital Growth (Urban Food Growing) Creation of a Camden Sustainable help from the Big Lottery’s Local Food Fund on BBC2's Working Lunch:
Food Partnership, made up of a and existing local expertise it is hoped that news.bbc.co.uk/1/hi/business/7708423.stm
kate@sustainweb.org
committed group of food advocates the nursery can remain open.
Anna Terzi
Camden Sustainable Food Strategy Targeted training for community “We believe that by adding elements of food
anna@sustainweb.org organisations and local businesses growing, education and distribution to what
Hannah Williams on sustainable procurement and it already does so well, it could become
Buywell Officer (Food Access) health and nutrition economically viable,” Foster said.
hannah@sustainweb.org
If you are interested in this work, or Sustainable Haringey would like
Our Volunteers: Amanda Bourne, have a view about food in Camden to hear from similar groups in
Chris Collings, Holly Derry-Evans, please contact Anna or Rosie on: other London Boroughs,
Polly Higginson, Lucia Jazayeri, camdenfood@sustainweb.org as well as Haringey residents
Rhona McAdam. or call: 020 7837 1228 interested in joining their network.
Contact: growinginharingey
@blueyonder.co.uk
Ben Tajima-Simpson
Kentish Town City Farm

For more information JOIN

LONDON
visit us online at: FOOD LI
www.londonfoodlink.org TODAYN! K
06/07
 ROSIER
A can see how food
VISION OF LONDON
IN 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 and
farming, and rattles off ideas for practical
ways to improve London’s food at a
breath-taking rate. “My big aim is to make
London’s food more sustainable,” she says.
“That means transforming our city with
thousands of new spaces to grow good fresh
food, and helping communities to enjoy food
growing. It means improving the access to
markets for more small-scale and local food
producers, and improving health and the
environment through the power of public
procurement. And we need to bring food
back into the heart of communities, where it
has been lost – to the detriment of families,
and contributing to social breakdown.”
Rosie’s vision is positive and appealing, but
she is driven by a keen understanding of the
insecurity of our current food system,
especially in light of global financial
meltdown, soaring food and oil prices, and
the changing climate. “As a society we have
pathetically little resilience in the face of such
threats,” she says. “Peak oil is imminent. In
my lifetime we have used half of the available
oil already, so our oil dependent food system
cannot continue. Yet there is a wonderful
sense that growing more of our own food
makes 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.”
“This is a grassroots movement – groups
of people living in neighbourhoods who
want to support each other and to
have a reliable supply of good food.”
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 few
months, reporting that she has been
impressed by what she has found. “I’ve met
the most incredible people and seen brilliant
projects all over London,” she says – many
of them members of London Food Link. She
picks out several highlights from her visits:
Growing Communities in Hackney has
created a successful food trading scheme
that sells food grown in Hackney and
provides a reliable income for small-scale
local organic farmers;
In southeast London, the Greenwich system. “Buying direct from suppliers can
Cooperative Development Agency gets help ensure fair prices and get people
children to cook for other children, and connected with who grows their food,”
invites parents into schools to share the food. she says. She also wants to see local
The Women’s Environmental Network,
is running community gardens and food
co-ops working with women from diverse
ethnic communities in East London.
What is particularly appealing about Rosie’s
vision for London is her evident commitment
to helping existing community groups and
campaign organisations to do more of what
they do best, seeding new ideas across
London. She sees these people as a “green
army”, who need support to bring about the
transformation. “My job will be to raise the
money for these groups and then say ‘go’,”
she says. “This is not about ownership or
government directives. This is a grassroots
movement – groups of people living in
neighbourhoods who want to support each
other and to have a reliable supply of
good food. And through food, community
connections 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 what
part they can play. “Local tokenism isn’t
enough. I’d like to see all supermarkets with
green roofs, growing vegetables to sell in
their shops. Farmers should also be treated
better – 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 box
schemes are central to a more resilient food
government use their powers to support local
shops, make more space available for food
growing, and promote street markets and
farmers’ markets.
She sees markets as a great way to help
more people buy fresh and affordable food,
and to connect people with seasonality and
food quality. “In the supermarket, the food
has not been put there for its flavour or its
freshness. It’s chosen by the supermarkets
for its ability to withstand the journey, to be
thrown around in transit and to sit on the
shelf for a long time,” she says. But we need
to think differently about our food supply.
“Food that can be grown here should be
grown here – the carrots, spuds and
cabbages grown within a short distance of
where they are eaten. Food grown further
afield needs to be moved as much as
possible by trains, canals and electric
vehicles. We will continue to import food that
we can’t grow here – bananas, citrus fruit,
spices, wine, coffee and tea. But we’ve got
to be much more connected with the
seasons, and what can be grown without
environmentally damaging inputs such as oil
and nitrogen fertiliser.”
©James O. Jenkins.
“Boris is right behind
it,” she says. “He
growing can bring
back community
connections into
neighbourhoods,
with people working
together.”
ROSIE TALKS ROOTS SOME OF ROSIE’S BIG IDEAS
AND TAKES ACTION
LOCAL MARKETS FOR LOCAL FOOD
Such commitment comes both from Rosie’s
As part of the London Food Strategy, Rosie
own reading of the current environmental
is supporting the London Development
and economic situation, but also from her
Agency’s Local Food Infrastructure Project,
direct experience over the past five years as
working with London’s wholesale markets to
a small-scale farmer in Somerset. “Anyone
sell more food grown locally to London.
who has grown anything knows how much
better fresh food is,” she says. “It gave me
IMPROVING FOOD SKILLS
incredible joy, and it has made me realise
Rosie is backing the London Development
that I was out of touch with food issues.
Agency’s Good Food Training for London
When you grow food, you realise how
programme, to train London’s public sector
socially binding are the acts of growing and
caterers to provide healthy and sustainable
eating. Food crosses all boundaries. It
food for the capital’s schools, hospitals and
connects everything, and it connects with
care homes.
everything that I would like to do for the
environment, which I will spend the rest
of my life working on.” CAPITAL GROWTH
Rosie is working with London Food Link on a
As a former editor of two daily newspapers new campaign for 2,012 new food growing
spaces for London, helping communities to
– The Independent and The Express – the
pace with which Rosie has set to work gain access to land, training and trading
on achieving her vision is impressive. She schemes to grow and sell more fresh local
doesn’t hang around. Within just six weeks food.
of taking office as Chair of the London Food
PUBLIC SECTOR PROCUREMENT
Board, and food advisor to London’s Mayor,
Rosie backs calls for public sector caterers
Rosie had agreed a partnership with London
to buy and serve more healthy and
Food Link to run a campaign for 2,012 new
sustainable food. With one in three meals
food growing spaces for London by 2012
eaten outside the home being served by the
[see p4]. “Boris is right behind it,” she says.
public sector, the opportunity for change
“He can see how food growing can
is huge!
bring back community connections into
neighbourhoods, with people working
FOOD WASTE
together, taking more control of their lives,
and making the city a better place to live.” Rosie would love to persuade one borough
and all of its households and food
“It will also be such fun,” says Rosie. businesses to collect all of its food waste, put
“Imagine a green city with lots of vegetables it through anaerobic digestion, and use
and fruit trees growing, summer fetes, the resulting gas as a renewable source
barbeques, local shops and markets, with of energy.
communities coming together to celebrate
good food, and children learning to love the
magic of food growing.” Her enthusiasm and
vision are infectious. After an interview like
this, you come away thinking: Great. When
do we start? And with Rosie at the helm, the
answer will definitely be: “Right away!”
08/09
 ©We Love Local
Local to London
Full Page Advert

SPREADING
THE LOVE TO

LONDON Cherish your body

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.
As the writer Carolyn Steele observes in her
book ‘Hungry City’ London’s fruit and
vegetables used to come from farms that were
within one day’s or a night’s journey by horse
and cart. A farmer’s son would drive the horses
to a staging farm just outside London, where
they would be stabled, while a fresh set of
horses, more accustomed to the frenetic ride
through the city, would take the food on its final
journey 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' which
would 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 We
Love Local is using similarly efficient models
of distribution to get produce to restaurants in
London. 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 of
nimble, electric-powered “smart green vans”
dart around London, delivering We Love Local
produce to businesses. We Love Local also
plan to back-haul Fairtrade exotic fruit from
New Covent Garden Market to broaden their
range of goods.
FORGED BY LOVE
Founded in 2007 by three friends, Melissa
Love, Huw Griffiths & Bob Lane, the company
started out as a casual vegetable box scheme,
offering produce from small local growers from
a borrowed office on a small farm in Henfield.
We Love Local soon gained over 100 box
scheme customers and met a growing
demand from local food businesses
who wanted seasonality and provenance in
their cooking. Today, three-quarters of the
company’s sales comes from the catering
trade. “Customers like having the work done for
them in terms of provenance and they trust us,”
Melissa said. “That’s the service we provide.”
Bob does the buying and collects directly
from nearly all of the sixteen small farms &
producers they work with. He keeps in touch
with the farmers, knows what crops are about
to be harvested and what’s particularly good
from one week to the next. Bob gathers this
information into the availability list which is
then circulated by email for the following
week’s trade customer orders, and posted on
the We Love Local website. Melissa says that
such timely and direct information, circulated
directly to chefs, is the best way to reinforce
the message that buying local and seasonal
benefits local farmers and enhances menus.
“Our list has what’s out there
and nothing more. Proper chefs
love 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 crops
at customers’ requests - as long as there is a
firm order - which means that unusual varieties
can also end up in the home-delivered box
scheme. Customers have recently enjoyed
fresh edamame beans and daikon radish from
Robin and Ikuko of Nama Yasai, a vegetable
grower in Lewes (profiled in Sustain’s report
Recipe for a Greener Curry) which sells
Japanese varieties to top London restaurants.
When a grower telephones asking them to shift
a seasonal glut, We Love Local are happy
to promote local produce at its tastiest,
cheapest and most plentiful.
Visit the pantry -
INTERESTED? the place for
If you are a business interested in getting produce wholefoods in greenwich
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
NEW ADDITIONS:
Lowhub’s team of electric and biodiesel vehicles
deliver from New Covent Garden Market.
Farm Fresh Fruits & Vegetables
Go to www.lowhub.com to find out more. Beauty Products and Skin Care from Korres
Hamper Services and Cookery Classes
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
Continental,
Chilled, Ambient
Fair Trade &
Organic Produce
Delivery service available
93 Trafalgar Road, London
SE10 9TS, Tel: 0208 293 9917
Open: 10am - 8pm Mon-Sat closed Sundays
Closest Stations: Greenwich DLR,
North Greenwich (Jubilee Line)
Maze Hill (British Rail)
Buses: 177,129,180,188,286,386

We Love Local are a distributor & wholesaler of food

from the south east of England, offering a range of fresh
produce from small Sussex & Kent growers, as well
as locally-sourced free-range meat & game, dairy
& speciality dry goods from the region.
Chef Aldo Zilli & Greg Starks of the Hilton Metropole receiving a We Love Local delivery. We Love
The place for wholefoods in Greenwich
RESTAURANTS USING WE LOVE LOCAL: Moshi Moshi’s four restaurants - www.moshimoshi.co.uk... Soseki - www.soseki.co.uk Local 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.
10/11
ON THE MENU

©David Pearson

A routemaster 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;

takes root
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.

For over a year now, hungry Londoners A NEW ROUTE ROOM UP TOP Ingredients:
For the sauce:
have been stepping aboard a refurbished The bustaurant’s first appearance was at the In a refurbishment that respects the
Routemaster bus to enjoy the view from Bristol Vegan Fayre in 2006, moving to its economies of space that helped to make 2 cloves garlic, peele
d and 2 tbsp organic
the upper deck, and a varied and novel current location in September 2007 via a the Routemaster a successful bus, the chopped
brief spell in the Streatham bus station. Rootmaster café’s upper deck has been 1 tbsp finely choppe De merara sugar
menu of healthy dishes. London Food d root ginger 3 tbsp
Link’s Charlotte Jarman and Rhona Sustainability is evident in many aspects re-fitted to seat 30, while the lower deck 1 spring onion, choppe sake
d 3 tbsp sweet chilli
McAdam take a ride. of the Rootmaster’s operation, from the houses the kitchen with takeaway counter 10 cauliflower floret sauce
infrastructure (an RML series Routemaster and waiters’ station. Ultimately Sylvia and
s 2 tbsp tamari
1 carrot, peeled and
Parked in Elys Yard, part of the old Truman built in 1967) to its sourcing (tofu delivered David would love to see an entire fleet of sliced Juice of 1/2 a lemon
1 flat mushroom, sl
Brewery on Brick Lane, the Rootmaster bus by push-bike from nearby Clean Rootmasters, one in each London Borough, iced Dr izzle of sesame oil
100g wild mushroom
is the brainchild of Sylvia Garcia, who Bean Organic Tofu and LEAF certified UK but they are keen for the business to grow s
has won the hearts and stomachs of local
100g leek, washed an
vegetables from a supplier in New slowly and sustainably. d sl
foodies with her creative, seasonal and Spitalfields Market) to its takeaway
100g savoy cabbage or iced
(whisper it) vegan food. Despite having been containers (all made of corn or potato starch
The menus change four times yearly to curly kale, washed SERVES 2
a committed vegan for over a decade, Sylvia respect seasonality; and to keep life and roughly chopped
that biodegrade completely in 180 days).
has made a conscious decision not to shout interesting for everyone, the chefs are given 100g marinated tofu
about the fact that the Rootmaster’s food is One area that has presented a challenge free reign to go off-menu each Sunday
1 handful cashew nu
meat and dairy-free – you won’t find the ‘v’ is drinking water. The bus’ water tank has a lunchtime and create five new dishes. David ts
word anywhere on the website or menu. limited capacity, meaning that tap water has estimates that 25-30 percent of the
had to be reserved for cooking and washing Rootmaster’s customers are vegan or
Manager David Lockhart believes that up. As a compromise, customers have been vegetarian, and it’s not uncommon to find
through her inclusive, non-judgemental offered Belu, bottled water from a company vegan offspring bringing their parents along
approach, Sylvia has changed many that gives all its profits to clean water to taste the cuisine. Surveying Rootmaster’s
people’s attitudes to food – not least his own. projects in developing countries. The bus is tempting offerings – such as the teriyaki stir
Once a dedicated carnivore, with an aversion soon to be connected to the mains supply, fry or the mixed lentil filo purse served on soft INSTRUCTIONS
to fresh produce so extreme that he used to and London tap will be a very welcome garlic polenta – it seems likely the place is
1. Get an oiled wok or large heavy frying pan hot. Add the garlic, ginger and spring
pick the kidney beans out of chilli con carne addition to the drinks menu. going to make more than a few converts.
onion, and stir fry for a few seconds. // 2. Next add the cauliflower, carrot, leeks
and the onions out of Bolognese sauce,
and sugar and stir fry over a high heat for 2-3 minutes. // 3. Once the sugar begins
a little over a year after starting work
to caramelise, add all remaining vegetables and tofu, then the sake. Cook for
on the Rootmaster he is a self-confessed
2 minutes then add the tamari and sweet chilli sauce. // 4. Add the cashew
vegetable lover.
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.
The Rootmaster, Elys Yard, Brick Lane, London 07912 389314 www.root-master.co.uk
LEAF - Linking Environment and Farming www.leafuk.org 12/13
 IN PRINT

THE LONDON
COOKBOOK
The London Cookbook winds through the streets of London,
stopping to tell the stories, traditions, and personalities that
colour 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 good
reading independent of the recipes. Sections on wholesale markets like New
Covent Garden, Billingsgate, and Smithfields explore hidden worlds while
guides 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.

om
indsor.c
©chrisw
The London Cookbook by Jenny Linford is out now; £14.99 from Metro Publications

Gin and
Lemon Jelly
Serves 6
Gin, the juniper-flavoured spirit originally
from Holland, has a long association with
London. By the first part of the 18th century,
cheap gin had become the popular drink of
London’s poor with numerous gin-shops in
the city selling drams of the spirit. In the late
1740s 20 million gallons of gin per year were
being distilled in London alone. In 1751 the
artist William Hogarth vividly depicted the
social abuse caused by gin addiction in his
famous print Gin Lane. Increased taxation
and tighter control on distillation gradually
reduced the consumption of gin. During the
19th 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 in
its own right. The cocktail era saw gin
receive a further new lease of life as a basis
for many cocktails. Beefeater, founded in
1820, continues to distil London gin in the
capital 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 WEIGHT
200 ML (7 FL OZ) FRESHLY SQUEEZED
LEMON JUICE
150 G (5 OZ) CASTER SUGAR
150 ML (5 FL OZ) GIN
300 ML (1/2 PT) COLD WATER
1/ Soak the leaf gelatine in a bowl of cold
water for 5 minutes. Drain and squeeze out
excess moisture.
2/ Place the lemon juice, caster sugar and
gin in a small pan and heat gently, stirring,
until the sugar has melted.
3/ Spoon a little of the lemon juice mixture
into a small, heavy-based pan. Add the
soaked gelative and cook gently over a very
low heat, stirring, until the gerlative has
melted. Add in the remaining lemon juice
mixture and mix well. Stir in the cold water
and remove from direct heat.
4/ Pour the mixture into 6 small dessert
bowls, allow to cool and refrigerate
overnight to set.

14/15

CARE ENOUGH
TO FOSTER?
Can you offer
the experience
of a family to
a vulnerable
young person?
01254 777 460 / 07501 724 356
email: fostering@keyschildcare.co.uk
ARTIFICIAL COLOURINGS ARE BAD FOR CHILDREN
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,
4SSV'SRGIRXVEXMSR 7PIITHMJ½GYPXMIW
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
Good luck with the new
look Jellied Eel from
all at Pavillion Cafe,
Victoria Park, Hackney
www.the-pavilion-cafe.com
MEMBER FEATURE
Chiswick
Event catering from a small living business providing
fresh, organic and imaginative food. Local
‘catering with love for food, people
Produce
and the environment’ ONE TO
WATCH
Visit our Time Out award winning deli/cafe in
Blackheath village – 15 minutes from London Bridge
Interested? This summer, Sarah Cruz noticed that home-grown food was going to waste, and the idea
Contact Victoria for Chiswick Local Produce was born. Today, Cruz and her family sell surpluses of local
honey, produce, and flowers — and return 100 percent of the profits to the growers. Vanessa
Domenzain interviews Sarah who explains how it all happened.
> What does Chiswick Local Produce do? > How long have you been running > Has anyone been inspired to run
Chiswick Local Produce takes surplus produce Chiswick Local Produce? their own version of what you do?
or ‘gluts’ from gardeners or allotment holders We officially launched this past June so it is Not that I know of. London Food Link has been
and sells it to residents who are keen to early days. After our first successful fair we a great source of support in finding like-minded
buy local. We also supply a local restaurant, went on to three more local fairs and sold over organisations. I am really inspired by the work
FERG@HANDMADEFOOD.COM
greengrocer and florist. £1000 of produce, honey, baked goods and
flower bouquets. We were very fortunate to
of OrganicLea who run a community garden
and are supplying local produce on a much
> What inspired you to develop
020 8297 9966 | 40 TRANQUIL VALE, SE3 OBD
this project?
have the surplus of organic produce, herbs and
flowers from the Chiswick House Kitchen
bigger scale.
This June I was busy planning the plant stall Garden and the help of Karen Liebreich and the > What are your future plans (at least
for the local summer fair when I got a flyer Kitchen Garden volunteers. the ones that aren’t confidential!)?
through my door. My bee-keeping neighbour, I would like to see other boroughs adopt a
Brian Whitley, was trying to sell a glut of his > What have your recent scheme for taking in gluts. In the same way
lovely, fragrant honey. I had my own glut of developments been? that we automatically take old clothes to a
and this needs attention as well. rocket leaves and it occurred to me I could sell We are really thrilled to be a supplier to charity shop, we should all know the outlet for
The Hyperactive Children’s Support both at the fair. Being a graphic designer, it was The Roebuck, one of Chiswick’s most popular surplus produce. We are planning for the
Group has a range of books and a free easy to go one step further and do a logo and restaurants (www.theroebuckchiswick.co.uk). winter months by making preserves and
information pack to offer. Our NEW labels for the honey and produce. The Head chef Matt Fosker doesn’t seem to mind chutneys, dried herbs and infused oils. I would
Book, The Proof of the Pudding, by response at the fair was so overwhelming that when I show up with an unpredictable quantity love any new recipes or creative ideas for using
Sally Bunday MBE, will be available in I realised I was onto a rather good idea. My and variety of produce. He understands seasonal produce.
2009. See www.hacsg.org.uk husband Dinis and I run the operation with help seasonality so he adapts the menu every week.
or call 01243 539966 from family and friends.
> What are your biggest achievements
> What are some of the unique and biggest disappointments?
aims of the operation? I set up an arrangement with the local florist to
In Chiswick there is a real enthusiasm for local take a delivery every week from the Kitchen
produce because it really does taste better. Our Garden and make local flower bouquets. I like
THE HYPERACTIVE CHILDREN’S SUPPORT GROUP
For hyperactive, allergic and learning-disabled children aim is to provide an outlet that doesn’t exist atthe idea of making these connections and
Registered charity no 277643 the moment so that gluts don’t go to waste. letting them carry on the relationship, hopefully
We want to inspire kids (including my own) to for years to come. I see this as just the
appreciate seasonality and to see what is beginning of a local network that creates a
growing around us and put it to good use. much needed community spirit in a busy urban
(Every house should have a fruit picker!) area like London. I have been amazed by the
people we have met so far and the knowledge
100 percent of the sale price goes back to the they have about what they produce. I want them
producer. We believe its important that to share what they know, possibly through
the work is charitable and that we help local workshops. My only disappointment is to have
growers to fund their own activities rather than missed half of the growing season this year!
ours. We have one sponsor and are looking
for more, as well as any local produce funding > What feedback have you had
schemes. about your work?
The positive feedback has driven this project
forward from day one. We have a long way to
go before we are truly established, but I
get calls every week from residents who love
what we are doing.
Contact: Sarah Cruz – 07771 768411 Dinis Cruz – 07930 338557
Email: sa1design@aol.com www.chiswicklocal.com ©Chiswick Local 16/17
SHOP WINDOW

THORNTON’S
BUDGENS OF
CROUCH END
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.

When I visited the Thornton’s Budgens in
Crouch End, I brought along a friend who
lives locally but hadn’t ventured inside since
before Andrew Thornton bought and
transformed it into a new kind of food outlet
in 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 the
capacious scale of the wine selection. She
described its previous incarnation as “dire”
and said she couldn’t understand why
nobody had told her how utterly different it
was nowadays.
And there is something different about this
Budgens; it is an experiment in more
sustainable grocery shopping. With years of
experience from his previous career as a
consultant to convenience stores, Thornton
puts his business sense towards trying to
reconnect the circle that supermarket
culture has broken between communities
and their food producers. He gave his staff
customer relations training and also puts
out a seasonal newsletter. Recycling,
composting and a ban on free plastic bags
are all part of the store’s standards.
DIRECT FROM THE PRODUCER
Thornton places local supplies high on his my friend, “tempting”.
priorities list, having identified 150 local
producers in the borough of Haringey alone,
and stocks products from these and other
English producers, with product food miles
prominently posted on the store’s chilled
goods shelves. The featured “Direct from the
Producer” products are all from within
100 miles of the store and are free from all
artificial colours and preservatives. The
nearest supplier is Dunn’s, a fifth-generation
local bakery, whose “mileage” clocks in at
mere 50 metres.
The store also features brands that cannot
be found in supermarkets, such as Paxton
& Whitfield and frozen ready meal supplier
Cook. There is an admirable emphasis on
fresh foods, with sandwiches made to order
and salads prepared according to their
nutritional therapist’s recipes. The store’s
Ethnic Foods aisle reflects the diversity of
the neighbourhood, featuring Polish, South
African, Irish and kosher products alongside
the more usual Chinese and Indian.
TACKLING TESCO
While we still found many of the usual
convenience store products – crisps, soft
drinks, cigarettes – we also noticed startling
additions, like Godminster cucumber vodka
from Somerset and Aspall Organic Balsamic
Vinegar and Get Naked wild rocket pesto
from Suffolk. In a nudge to the competitor
next door, and to address assumptions from
the Budgens of old, a heaped shopping cart
by the front door is signposted “Some of the
products we meet Tesco prices on”.
Price is important, of course, but the
imaginative and greatly increased selection
should be what secures this Budgens its
place in local affections. “In a word,” says

Thornton’s Budgens can be found at:

Haverstock Hill, Belsize Park
23 The Broadway, Crouch End

©Ben Tajima-Simpson
18/19
ALLOTMENT SLOT

ALLOT
OF HOPE
Are allotments the unlikely winners in the credit crunch?
Also — farming turns around a ‘no hope school’ and plans
for a prison growing project.
©Hannah Williams

At last I have the right to be an optimist….
perhaps? Three cheers for the credit crunch
in helping the open spaces of London. My
own allotments in East Acton were sold out
by the Dishonourable Company of
Goldsmiths to an alleged ‘health’ club who
wanted to build a road through the middle
of our plots. That plan seems to have
disappeared with the credit crunch. Most
developers have created their evil with
borrowed money, and look where that has
landed our economy. Hopefully, once we
have 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 will
not only be respected, but legally protected
Then Sir William tells me they go straight to
the gym to complete the healthy process.
There is wi-fi in the middle of the ‘farm’ in an
educational area, where classes covering
History, English and many other subjects are
taught. In September, helped by a small Borough Market has been the bustling
grant from London Food Link, the school
farm opened its doors to the public, and epicentre for food trading in London for
over 750 people from the neighbouring
White City estate and beyond came to see
centuries. Now, Borough is running a new NEW
what was happening. White City is one of project to help traders use the market’s PROJECT
those areas in London that has always been
bad mouthed; Phoenix School is proving to location and reputation to grow their businesses.
be an oasis. This is an amazing advance.
PRISON FOOD ©Borough Market
I have been asked to create a community

against 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 of
Tony Leach, of the London Parks and Green
Spaces Forum, who surprised me at the
Growing Food for London conference when
he urged local authorities to open up the
parks to community growing. And so say all
of us. If only they will listen. I have already
taken the argument to Hammersmith and
Fulham as well as Ealing. We will see.
SCHOOL FARMS
However, as long as there is Sir William
Atkinson, headmaster of the Phoenix School
on the edge of the White City estate, we
have 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 By Michael Wale
a three quarter of an acre area he calls
a ‘farm’. The students plant, grow, cook,
and eat the results.
growing project at Latchmere House prison,
near Ham Common in Richmond. Just how
it will work out I do not know. The Good
Food Training for London project - the prison
element of which is co-ordinated by the
organisation Sustain - will be providing
free-of-charge food growing training for the
prisoners, both bespoke sessions and
longer accredited courses. I do hope that a
few of the 220 prisoners, who are the
‘trustees’ from prisons around Britain on the
way to release can one day get jobs in
horticulture. Even if they don’t, charities like
Garden Leave have proved the therapeutic
value 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, 100
years ago this building was a farm. So I am
sure the soil will make us welcome and
succeed in producing a fine crop.
BOROUGH MARKET
Borough strives to change its profile, to
present itself to London businesses
as a place where they can shop for
products grown with sustainability and
provenance in mind. A new position –
Business Development Manager (BDM) –
has been created to provide advice for the
market’s traders, as part of the Mayor of
London’s Food Strategy.
Kirsty Grieve and Mary MacNeal, the
BDMs for Borough Market, have worked
with regional food producers for a number
of years through the food consultancy Mad
View from a Shed. for Food. “Our role as BDMs will be to grow
business opportunities for those trading
Four seasons as an at the markets by holding wholesale,
urban farmer by
Michael Wale.
Published by
Allison & Busby
in 2006 £9.99
meet-the-buyer events over the coming
months, and offering business advice for
If you have any
questions or would
traders,” Grieve said.
Mad for Food will also help traders with
their distribution into the wholesale market, like to contact
and work with a number of retail traders to
assist in finding potential co-packers as Mad for Food,
their businesses grow. “We are keen to
remind the trade of Borough’s credentials please call
as the leading market for quality regional
and speciality foods as well as a wide range
Kirsty Grieve
of fresh produce through its wholesale
market,” Grieve said.
on 07920 729239
or email: kirsty@
BDM positions are also being put into
place at New Covent Garden Market and
Western International Market. madforfood.co.uk

20/21
DIARY
November 2008
20th _ 23rd November, Ethical Emporium, 11am - 7pm
The very best of fair trade, ethical & environmental Christmas
uld you
gifts and products under one roof at the Ethical Emporium.
Bargehouse, Oxo Tower Wharf. www.handupmedia.co.uk Wo o s tock
26th November, Book Launch, The School Food Revolution like ts of the
Public Food and the Challenge of Sustainable Development,
Woolwich. www.earthscan.co.uk/?tabid=33914 copie d Eel
Jellie ine?
magaz
December 2008
4th December, Christmas at Borough Market
Borough Market.
www.boroughmarket.org.uk/index.php?module=whats_on:161, t:
Contac foodlink@
4th December, One Step Forward, Two Steps Back!
Rachel Carson Memorial lecture l o n d o n w e b . o rg
School of Oriental and African Studies. www.pan-uk.org sustain of
ull list
5th December, Deadline for Sustainable City Awards For a f visit:
www.cityoflondon.gov.uk/sca our sto
c k i s t s
f o o d l i n k . o rg
n don
20th _ 23rd December, Slow Food Market London www.lo
Southbank Centre. www.slowfoodlondon.com
,
23rd December, Extra Christmas Farmers Markets
Islington, Marylebone, Parliament Hill all 12 - 2pm. Pimlico,
Wimbledon, Walthamstow all 9 - 11am. www.lfm.org.uk 20,000 copies
,
24th December, Swiss Cottage Farmers Market
www.lfm.org.uk
in circulation
27th _ 28th December
,
London Farmers Markets closed this week! www.lfm.org.uk

January 2009 SPONSORED BY

6th January, Chiswick House Kitchen Garden

Open Work Session
Chiswick. www.kitchengarden.org.uk ISSUE 228/09
WINTER 200
London’s new look!
Campaign launched to create 2012
FREE
21st _ 22nd January, Sustainably Sourcing and Tracing food growing spaces by 2012
Agricultural Raw Materials & Ingredients
Olympia. www.sustainable-sourcing-agricultural-raw-materials.com
,
25th January, London s Charity Potato Fair & Seed Exchange
East Dulwich. www.potatofair.org

February 2009 Rosie Boycott

talks on life as the
2nd February, Getting Started in the Garden course Mayor’s food adviser
Walthamstow. www.walthamforestclass.gov.uk

22nd February, Seed Swap Sunday

Bruce Castle. sevensisterspermaculture@wikispaces.org.uk A ROUTEMASTER TAKES ROOT * BUDGENS GOES LOCAL * LONDON IS FAIRTRADE CAPITAL OF THE WORLD

23rd February, Fairtrade Fortnight NEXT ISS

UE
www.fairtrade.org.uk FEB 200
9
28th February, Designing the Garden for Vegetables
Walthamstow. www.walthamforestclass.gov.uk
22/23