Huw Richards | Author, Permaculturalist and YouTuber
Food and nature has always been close to my heart since long before I can remember. When I was still in the pram my parents moved to an 11-acre smallholding in Mid-West Wales with the goal of creating space for nature whilst taking steps towards self-sufficiency. From keeping cows (beautiful Dexters) to harvesting apples from the heritage welsh Orchard that is a couple of years younger than me, I have always had a deep fascination and understanding of the seasons and how good food is produced. At the age of 12 I created a YouTube channel sharing my experiences in the family’s kitchen garden, which has since grown to almost 400,000 subscribers.
My focus is to inspire and empower people to experience the joy of growing their own food, as well as promote the multiple benefits that regenerative food and farming has for humans, nature, and our planet. A beautiful description of regenerative is to ‘give more than you take’, which is a principle that inspires me with the work I do, and also my approach to gardening.
A conversation I believe that needs to be had more when it comes to the impact of food on our environment is that of seasonality. Seasonality was at the core of human life until only recently, and this sudden disconnection from the natural world has been a recipe for disaster. It is time to celebrate the seasons, grow our own food and support our local producers. Not only will this help mitigate our climate issue, it will also re-connect us with nature and with our communities.
Sam Cooper | Chef, Illustrator, Fermenter
Having been a chef all my working life, I am dedicated to food in a way I find hard to put into words. From soil to plate, every step of the process fascinates me. Growing up in the rich farmland and countryside of Shropshire, I attribute a lot of my passion to my mum who always took the time to make fantastic, home cooked meals for my brother and I. But before I entered the world of cheffing full time, I studied art and illustration at university in Aberystwyth. Developing my craft taught me two valuable lessons, to think creatively and critically, and a true appreciation for the beautiful country that is Wales.
Since then, I have spent over a decade living and working in Wales as a chef and have been fortunate enough to work for some amazing restaurants that feature sustainability and quality at the heart of what they do. From developing menus that showcase the best organic Welsh produce, to visiting the farms and producers that where the magic happens. I have come to have a great respect for what these people do, as well as the land they farm.
My focus is to explore flavour in the most sustainable way possible. Limiting waste, sharing food, and getting creative with seasonal produce are practices I’ve been developing and sharing for as long as I can remember. It is my goal to demonstrate to that seasonality does not mean limited, and in fact it is our view of food practice at large that limits what we value.