Summary
In this episode of the Chef Life podcast, host Lee Cooper speaks with Mark Haywood of Dingley Dell Pork about the journey of establishing a sustainable pork brand that prioritizes taste, animal welfare, and environmental responsibility. They discuss the challenges faced by farmers, the importance of provenance in food, and the evolving relationship between chefs and farmers. Mark shares insights into the science of taste, the significance of biodiversity in farming, and the future of the pork industry. The conversation highlights the need for chefs to advocate for quality ingredients and the importance of community engagement in supporting local agriculture.