Get Cooking with Rosie Birkett

Two expert foodies have come together in a new podcast which celebrates Kentish produce and how to use them to their best, showcasing a fresh look at hosting friends and family this summer with a variety of seasonal tips and tricks to bring to the table.

 

The latest episode of ‘Bringing Nature Home’ sees Rosie Birkett, award-winning food writer & author, in conversation with Sebastien Gagnebe, chef at Sevenoaks restaurant and deli Brisket & Barrel, discussing the art of sourcing local, what to look out for this season, Kent’s hidden foodie gems, and how to dazzle family and friends with a few mouth-watering (and surprisingly easy) masterpieces this summer.

 

Using food grown locally is scientifically proven to taste superior, is more nutritious and is better for the environment, with research showing that the average fresh food item travels 1,500 miles to arrive on our dinner table[1]. Consuming food and drinks made closer to home is also an investment in the local community, such as with small businesses like Brisket & Barrel.

 


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