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Festival of Food and Drink (Part 1): The benefits of rapeseed oil with Jon Hammond and distilling sustainably sourced gin with Cynthia King
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This week, we have the first part to our special episode celebrating the upcoming Festival of Food and Drink (16th and 17th September).
Talking all things diversification, we’re joined by two of this year’s exhibitors to find out what they produce and how exactly they do it.
First, we speak with Jon Hammond, from Hammond produce, who’s oozing with enthusiasm for the beauty of rapeseed oil.
From growing the yellow fields we see in Spring to dipping sourdough into their garlic infused oil, Jon paints a picture of why you should consider swapping your cupboard essential.
After, we chat with Cynthia King, born New Yorker who now runs Locksley Distilling in Sheffield , UK.
Proud to source their botanicals from organic suppliers and keen to do what they can for the planet, the founders continue to find new innovative ways to be sustainable- all whilst creating a variety of flavoured gin (including the use of oyster shells)!
Plus, we’ll be announcing our celebrity guest for part 2!
Make sure you don’t listen to this episode on an empty stomach- you may find yourself feeling peckish.
Join the Festival of Food and Drink this September.
With thanks to our sponsor A Plan Rural.
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By Becca and LizzieSend us a text
This week, we have the first part to our special episode celebrating the upcoming Festival of Food and Drink (16th and 17th September).
Talking all things diversification, we’re joined by two of this year’s exhibitors to find out what they produce and how exactly they do it.
First, we speak with Jon Hammond, from Hammond produce, who’s oozing with enthusiasm for the beauty of rapeseed oil.
From growing the yellow fields we see in Spring to dipping sourdough into their garlic infused oil, Jon paints a picture of why you should consider swapping your cupboard essential.
After, we chat with Cynthia King, born New Yorker who now runs Locksley Distilling in Sheffield , UK.
Proud to source their botanicals from organic suppliers and keen to do what they can for the planet, the founders continue to find new innovative ways to be sustainable- all whilst creating a variety of flavoured gin (including the use of oyster shells)!
Plus, we’ll be announcing our celebrity guest for part 2!
Make sure you don’t listen to this episode on an empty stomach- you may find yourself feeling peckish.
Join the Festival of Food and Drink this September.
With thanks to our sponsor A Plan Rural.