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#7 Eating and living sustainably with James Strawbridge
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Chef, photographer and author James Strawbridge is my guest for Episode 7. Sustainability is at the heart of James’s work, and over breakfast we discuss the journey of his career, which has included TV presenting, working in restaurants as a development chef, food photography and writing books.
James explains what cooking and eating sustainably means for him, and we also dig a little deeper into his desire to be a catalyst for positive change, led by a strong belief that small steps such as adopting zero waste principles in the way we eat, can make a big difference.
Our breakfast was based on autumnal ingredients, beginning with an apple and blackberry overnight oats, then together we created a Zero Waste Courgette Pancake recipe with produce from our gardens here at Botelet Farm.
Do join us, and you can find the recipes from our breakfast along with more information about James’s work and his latest book The Complete Vegetable Kitchen, which is due to be published on 14th October, via the episode web page which is: www.tiatamblyn.com/podcast
Huge thanks to organic skincare company Phoenix and Providence for their support of Episode 7. To browse their range of beautiful, hand-crafted products, and receive their free Seasonal Self-Care Rituals guide along with a 10% discount on orders using the code BREAKFAST10, head to www.phoenixandprovidence.co.uk
I’d love to know your thoughts on today’s episode, do join the conversation, email me tia@botelet.com or message via Instagram @breakfast_and_beyond
Please do subscribe to the podcast, and I’d be so grateful if you could rate and review this episode on Apple Podcasts, then share it with friends and family who you know would enjoy listening - thank you! Welcome to Breakfast & Beyond …
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