We are more aware than ever about how our eating habits can affect the world around us. It is estimated that approximately a quarter of greenhouse gas emissions can be attributed to the food industry, about half of that further attributed to livestock. Food miles, product processing and excessive packaging only add to the negative affect and that’s all before it even gets to your plate. Being conscious of our impact is so important, but sometimes it feels difficult to know where to get started.
Join us to explore green cooking with Jenny Chandler, the perfect opportunity to make vibrant, exciting, healthier food that is better for us and the world.
Jenny Chandler is a resident guest chef at The Bertinet Kitchen and a champion of green cooking. Jenny trained at Leiths School of Food and Wine, where she is now a guest lecturer. Over the course of her career, she has travelled widely, going to America, Australia, and all around the Mediterranean, working in restaurants and as a private chef. She has written several cookbooks, including Green Kids Cook and Pulses which discuss the benefits of a greener diet both personally and globally. She brings this expanse of experience to all her endeavours, making her classes, books and work truly outstanding.
The menu starts with buckwheat and beetroot blinis with hazelnut and cannellini cream. This will be followed by the ultimate plant burger with grain salad, herby mayo’, umami relish and quick pickle. To finish, there will be orange cantuccini biscuits with a sherry raisin-chocolate mousse. You will be able to ask an expert your questions, make a 3-course meal perfect for entertaining, pick up a host of cooking tips and perfect your cooking skills with the help of professionals. These culinary delights are sure to impress when you make them at home.
Please bring containers to take home some of your creations.
