1. Regenerative farming

Why does regenerative farming make such a big impact on flavour? Marcis talks to urban farmer and food grower Max Onslow about his passion for driving radical change in how we produce, distribute and eat food. Farming isn't just for the countryside, but can be brought into the cities to reduce food miles and is one of the key components to localise how we source fresh ingredients for the food and drink in our bars and restaurants.

2. Principles of regenerative farming

How does soil health make a big difference to flavour? Max and Marcis look at top tips to encourage soil life to thrive and make healthier crops that taste much better. Marcis shows us not only how nettles can act as a natural fertilizer to add nutrition back into the soil, but also how to make a delicious syrup for drinks by making a wild nettle oleo saccharrum.

3. Going local

This is all about going local. Max and Marcis walk us through the differences between large scale farmers and local growers who grow specifically for flavour, variety and interest on the plate and in the bar. Having a closer connection to the food that you source can not only reduce your food miles and carbon footprint, but also ensure what you are sourcing is in season and full of flavour.