In this show we speak to British chef James Donnelly. His restaurants and pop-ups serve you the best quality sustainable and ethical produce, working closely with farmers, fisheries and suppliers. All of James’ ingredients are reared, grown and loved in the UK. Amongst other things we speak about native alternatives to well-known imports such as using local Graceburn instead of Feta.  I give you my recipe for Rhubarb and Elderflower Pavlova and forager Imogen chats about wild strawberries. 

https://www.doorstepkitchen.com/recipes/rhubarb https://donnellysrestaurant.co.uk/
https://www.nativerestaurant.co.uk/https://www.montgomerycheese.co.uk/product/ogleshield/ https://www.lakedistrictfarmers.co.uk/ https://www.blackwoodscheesecompany.co.uk/product-page/graceburn-original https://berkswellcheese.com/ https://www.thetomatostall.co.uk/shop https://www.celticfishandgame.com/ http://bellandsonsbutchers.co.uk/ https://www.thewonkyparsnip.com/