Sign up to save your podcasts
Or
Share Kimberley Bell, founder of the Small Food Bakery and winner of the BBC Food and Farming Awards Best Producer Category 2018
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Kimberley Bell, founder of the Small Food Bakery and winner of the BBC Food and Farming Awards Best Producer Category 2018
Hello and welcome to the NGFP Local Lunch trailer for podcast episode 7 which reveals everything you need to know about Nottingham’s local food heroes and how you can get more involved in our vibrant local food scene!
Local lunch is brought to you by your hosts Penney Poyzer and Shona Munro of Nottingham Good Food Partnership the go to organisation for sustainable food in our fair city.
This Friday our guest joining us for lunch is Kimberley Bell, who is not just a local food hero but an international food educator. Kim who only began small food bakery as an experiment in 2014, was Winner of the BBC Food and Farming Award 2018 for best food producer. Kim creates breads that taste radically different and connects farms to the end result. She advocates for change in the way we grow, produce, trade, cook, eat, think about food.
Small Food is a sourdough bakery, kitchen and grocery store who trade directly with farmers and sell directly to their customers. They do not use non food or industrial ingredients and are equitable and responsible in the way they work with people and the environment.
Small Food Bakery works alongside Neighbour Food and Having the bakery serving their small food supper on the Thursday night to coincide with food collection for the Neighbour Food on line shopping platform - really adds to the experience of social food shopping, its a mutually beneficial way of working cooperatively with a shared customer base.
We will be learning from Kim what makes a loaf of bread that is good for us and good for the planet? What will it take to transform our broken food system which is based on commodity rather than as a vehicle for nutrition and societal health? How do we make food fit for purpose?
Lunch this week will be sourdough bruschetta with slow roasted leeks and a drizzle of hedgerow ketchup accompanied by a fresh green salad straight from the NGFP Local Lunch garden. Now that’s a local carbon lunch for sure!
So join us for lunch this Friday at 1.30pm with Kimberley Bell simply search NGFP Local Lunch see you Friday!
View all episodes
By Penney Poyzer-SchalomHello and welcome to the NGFP Local Lunch trailer for podcast episode 7 which reveals everything you need to know about Nottingham’s local food heroes and how you can get more involved in our vibrant local food scene!
Local lunch is brought to you by your hosts Penney Poyzer and Shona Munro of Nottingham Good Food Partnership the go to organisation for sustainable food in our fair city.
This Friday our guest joining us for lunch is Kimberley Bell, who is not just a local food hero but an international food educator. Kim who only began small food bakery as an experiment in 2014, was Winner of the BBC Food and Farming Award 2018 for best food producer. Kim creates breads that taste radically different and connects farms to the end result. She advocates for change in the way we grow, produce, trade, cook, eat, think about food.
Small Food is a sourdough bakery, kitchen and grocery store who trade directly with farmers and sell directly to their customers. They do not use non food or industrial ingredients and are equitable and responsible in the way they work with people and the environment.
Small Food Bakery works alongside Neighbour Food and Having the bakery serving their small food supper on the Thursday night to coincide with food collection for the Neighbour Food on line shopping platform - really adds to the experience of social food shopping, its a mutually beneficial way of working cooperatively with a shared customer base.
We will be learning from Kim what makes a loaf of bread that is good for us and good for the planet? What will it take to transform our broken food system which is based on commodity rather than as a vehicle for nutrition and societal health? How do we make food fit for purpose?
Lunch this week will be sourdough bruschetta with slow roasted leeks and a drizzle of hedgerow ketchup accompanied by a fresh green salad straight from the NGFP Local Lunch garden. Now that’s a local carbon lunch for sure!
So join us for lunch this Friday at 1.30pm with Kimberley Bell simply search NGFP Local Lunch see you Friday!