In this episode of Eatweeds, host Robin Harford interviews Matthew Pennington, co-owner of The Ethicurean restaurant. 

Matthew discusses the restaurant's philosophy of using 80-90% of its ingredients from its own Victorian walled garden and orchard, as well as from local suppliers. He also talks about the importance of foraging for wild food, and how it can help to connect us to the natural world.

Other topics covered in the episode include:

• The challenges of running a sustainable restaurant
• The importance of using seasonal ingredients
• The art of fermentation
• The future of food

This episode is a must-listen for anyone interested in food, sustainability, and the natural world.

Connect With The Ethicurean

• Facebook
• Instagram
• The Ethicurean website

Back Matter

Follow me (Robin Harford), for the latest updates and insights around foraging and wild food on Facebook, Instagram, and YouTube.

And if you're ready to discover the secrets of Britain and Ireland's wild plants, get my bestselling foraging book. In it I teach you how to safely thrive from nature's larder.