Sustainable Food Long Table

Part of SALT Festival 2019

“Changing our relationship to food NOW is critical in creating a future for our grandchildren. Every day we purchase, consume and throw away food which decides how it’s produced and so impacts the climate. Research is showing that high impact beef creates 25,000% more greenhouse gas emissions than low impact peas. Look at your plate anew and join a long table conversation about our future food chaired by Maggie Boyle from L.E.A.F with food culture shapers Custom Folkestone and local, ethical food producers.”

Custom created a menu of small bites made entirely of the ‘waste’ from that week’s restaurant service, including:

Mushroom and Polenta bites
Spiced Whelks with kimchi and garden cucumbers
Crab tarts with Ottinge Court cheese
Herb rostis with Walmestone beetroot pesto