by Thomas Law, Head Chef at Prithvi
As a head chef with a passion for creating exceptional culinary experiences, I’ve long championed the art of sourcing seasonal and local ingredients. In this journey, I’ve discovered that there’s an abundance of natural treasures waiting to be explored in each month. From foraging in hedgerows for wild garlic, elderflower, and berries to establishing strong connections with local butchers and farmers, the world of seasonal and local food sourcing is a diverse and rewarding one.
Building bridges with local providers
In the quest for seasonal and local ingredients, developing close relationships with local suppliers is indispensable. Butchers and farmers are often the unsung heroes of sustainable food sourcing. They are more likely to stock fresh, local produce rather than the larger supermarkets, which rely on extensive imports to cater to year-round demand.
By forging partnerships with these local providers, chefs can gain access to ingredients that boast freshness, support local economies, and reduce the carbon footprint associated with transportation.
Preservation and making the most of every season
Some seasons are more abundant and longer than others, meaning it’s crucial to make the most of each opportunity. Preservation methods like pickling, canning, and dehydrating enable us to capture the essence of a period and extend its flavours throughout the year. Whether it’s preserving summer’s abundance of fruits or creating winter stocks, these techniques are essential in ensuring that no season’s offerings go to waste.
When ingredients are in season
Spring ushers in the season of lambs, while autumn brings forth the rich flavours of deer. Recognising these shifts allows chefs to create menus that resonate with the rhythm of nature. It’s a way of honouring the cycles of the natural world and celebrating the diversity it offers.
The significance of sourcing these kinds of ingredients extends beyond the environment; it directly impacts the quality and cost of the food we serve. When ingredients are in season, they are at their freshest and most flavourful, resulting in a superior dining experience for guests.
Cooking seasonally is a responsibility that carries profound environmental significance. Importing out-of-season ingredients results in increased carbon emissions, adding to the already large carbon footprint of the food industry. By sourcing these ingredients, chefs and consumers alike contribute to the reduction of food miles and embrace food provenance.
