Hobbs House Bakery

Hobbs House Bakery is a small bread baking powerhouse in Chipping Sodbury. Impressively, from their base in the small medieval town, they supply many shops in the local area, including the city of Bristol, on a daily basis. They produce a comprehensive range of breads, from your sourdough Ryes, to fruity Fig & walnut loaves and Overnight Sherstons – and everything inbetween they do the common white loaves as excellently as they do their artisan soda seeds.

JP: Thank you for taking time out to talk with us, from my experience of working in a few health food shops in Bristol I know that you have over 15 types of bread. Which one is the original Hobbs House bread? 

TH: Our Sherston overnight dough loaf, it’s named after the local village the method of making bread with a tiny amount of yeast and leaving it overnight to rise. IN 2020 we’ll have been making bread this way for 100 years in the Herbert family. We still make it the same way because its delicious and makes the best toast in the world.

JP: I find sourdough starters that are older than most animals and humans fascinating, but I do not know much about them. Do starters have a lifespan? Are there any health benefits of eating sourdough bread?  

TH: A sourdough if looked after can live forever!!!! Ours is already in 3rd generation. Basically you NEVER use it all up, and what ever is taken out of the simple mixture is immediately replace with organic dark rye flour and water so the culture of fermentation can continue. It’s a delicious and magical thing. The sourdough starter or culture is full of beneficial bacteria and the long slow process of rising the bread makes it much easier for people to digest. And it tastes so good which is a bonus.

JP: If you don’t mind me asking but what is the age range of the starters you use for your loaves? 

  

TH: Our sourdough starter os now 61 years old. Last year we had a birthday party for it.

JP: Your bread is available in most of the good food shops of Bristol, such as Better Food, Wild Oats and Harvest. What are some of the challenges you faced on your journey to becoming one of Bristol’s most loved bakeries? 

TH: Challenged come in many forms, and can change from morning to morning. Needless to say we embrace them all as highly caffeinated optimists turning them into opportunities. They can be varying flour strength and quality from season to season (it might all look the same but flour can change a lot). Coping with high demand at busy times of year. Getting all deliveries made whatever the weather.

JP: This year you started producing a gluten-free and vegan loaf. How has it been received? Do you think you will ever expand your gluten-free line? 

TH: The GiFt loaf has been tremendously well received. It won Britains best Gluten Free loaf on the day we launched it, and because we’ve set up a buy-one-give-one with a bakery in Ifakara Tanzania and thanks to strong sales we’ve been able to gift over 10,000 loaves to the place that gives GiFt its I & T. We are working on expanding the range now. Watch this space.

JP: Is your gluten-free loaf a sourdough?

TH: No, though it does have chickpea sourdough in it that is strong enough to give the loaf a delicious crust though not enough to raise the loaf enough.

JP: Have you ever tried making (or just eating) a sourdough cake? If so, would you recommend it?  

TH: Not in cake, because it’s so sour, though it’s amazing in lots of things from pancakes to soups, we’ve lots of recipes if you need inspiration on www.hobbshousebakery.co.uk

JP: When did you begin to become serious about baking?

TH: We are a 5th generation bakery, it’s in our jeans. We are well into-bread.

JP: Finally, In an average week, how many loaves of bread do you bake? 

TH:On a busy week it can feel like one too many!

JP:Great work! Thanks again, for your time and also for providing such a lovely palette of bread for us locals to enjoy.

TH: Peace & Loaf,



Interviewed by Jan Philips and Greg Macalla
with Hobbs House Bakery Innovations Director Tom Herbert
Cook Eat and Travel 2016

To follow Hobbs House Bakery visit their website and FB page.
or contact: hello@hobbshousebakery.co.uk

Divino Deli

Hi folks,

Today we are in visiting a traditional Italian deli in Clifton. Divino Deli is an award-winning, Italian-run delicatessen. Here, tucked away in Blackboy Hill, you can experience the true essence of Italian cuisine. They only stock Italian food and have a huge range of quality cheeses, olives and antipasti, oils and vinegars, wines, liquors and dry foods imported direct from Italy. Their bread is baked by The Breadstore on Gloucester Road who deliver a fresh batch every morning.

 

GM: Ciao Francesca and Francesco! Thank you for sharing your time with so we can learn about your ‘Tardis-like deli-café’ as Mark Taylor from the Bristol Post described it. So, whose idea was it to open an Italian deli and why did you choose Bristol?

F: IT WAS A JOINT IDEA. WE WERE BOTH IN POOR JOBS SO WE THOUGHT WHY NOT!

I (FRANCESCA) WAS BORN AND BROUGHT UP IN BRISTOL, ALTHOUGH MY PARENTS ARE BOTH ITALIAN. FRANCESCO ALSO HAS FAMILY HERE AND MOVED TO BRISTOL TO LEARN SOME ENGLISH, AND THEN MET ME! SO AS ITS NOW OUR HOME, IT WAS AN OBVIOUS PLACE TO HAVE THE BUSINESS.

 

GM: With your joint insider knowledge of Mediterranean food are there any destinations in Italy, Sicily or other areas of the Mediterranean that you would recommend for someone looking to go on a delicious, luscious and beautiful foodie holiday?
 

F: EACH REGION OF ITALY HAS ITS OWN SPECIALITY OF FOOD, FOR EXAMPLE NAPLES IS FAMOUS FOR ITS PIZZA, SICILY FOR ARANCINI AND CANNOLI, PUGLIA FOR ITS OLIVES AND OLIVE OIL, SO IT DEPENDS ON PERSONAL TASTE I GUESS. I DONT THINK YOU WILL HAVE A BAD MEAL ANYWHERE YOU GO IN ITALY.

GM: In your shop we can find and enjoy freshly made paninis, delicious patisserie, full Italian breakfasts, salads, desserts and pasta dishes. What is a full Italian breakfast? Who prepares this delicious food?
 

F: FOR BREAKFAST ITALIANS HAVE A COFFEE AND A CROISSANT OR BISCUITS. THATS ALL! THIS IS MAINLY DUE TO THE FACT THAT THEY USUALLY HAVE A HUGE LUNCH. WE OFFER A SLIGHTLY WIDER RANGE OF CHOICE AT BREAKFAST IN DIVINO TO CATER FOR EVERYBODY. FRANCESCO PREPARES MOST OF THE BREAKFAST AND PANINIS, AND MY MUM ALSO WORKS IN THE KITCHEN AND PREPARES ALL THE HOT DISHES!

GM: We love your coffee; it has a lovely strong body with a nice crema. Can you tell us more about traditions drinking coffee in Italy? What is the most popular way to drink coffee?
 

F: CAPPUCCINO IN THE MORNING AND ESPRESSO ANY OTHER TIME OF DAY! THATS IT! NO LATTES, MOCHAS, AMERICANOS. IF YOU ASK FOR A LATTE IN ITALY THEY WILL GIVE YOU A GLASS OF MILK! COFFEE IN ITALY IS SIMPLE, QUICK AND STRONG!

GM: We run a health-conscious blog for vegans and vegetarians. What would you recommend from your deli for mindful eater?
 

F: MEDITERRANEAN FOOD IS ONE OF THE HEALTHIEST DIETS IN THE WORLD. SIMPLE, FRESH INGREDIENTS AND LOTS OF TOMATOES AND OTHER VEG. IN THE DELI WE HAVE A WIDE RANGE OF PASTA (which is not as bad for your diet as you may think) WHICH CAN BE MADE WITH MANY DIFFERENT INGREDIENTS. WE HAVE OLIVES, CHEESE, PESTOS, SAUCES….SO MANY FRESH INGREDIENTS FOR ANY DISH!

GM: Do you like to cook at home? Do you have a veggie recipe that you wouldn’t mind sharing with the readers?
 

F: AGAIN, SOMETHING SO SIMPLE….. FRY A BIT OF GARLIC IN OLIVE OLIVE, ADD SOME CHERRY TOMATOES, SALT AN PEPPER TO TASTE, COOK SOME SPAGHETTI, MIX TOGETHER! OUR FAVOURITE AT HOME FOR SOMETHING REALLY QUICK. WE ALSO UPDATE OUR WEBSITE REGULARLY WITH NEW RECIPES TO INSPIRE YOU!

G: Thanks again for talking with us. See you soon! 

Interviewed by Jan Philips and Greg Macalla

Cook Eat and Travel 2016

To follow Divino Deli visit their website and FB page.
or contact: info@divinodeli.co.uk or 0117 946 6401

You can find Divino Deli at 1 Worrall Road, Clifton, Bristol BS8 2UF – just off Blackboy Hill at the top of Whiteladies Road.

Matt from Wogan Coffee

Coffee is the topic of conversation for today. Matt from Wogan Coffee.
South West England’s largest independent coffee roaster.If you are a Bristolian, or have visited Bristol, it is likely that you have tasted the beans of Brian Wogan and perhaps caught the aroma of the beans being roasted as you drive into city centre between the end of the M32 and Cabot Circus shops.

Brian Wogan was the founder of the company in 1970. Adrian Wogan now runs the business, still sourcing the same Speciality premium-quality green coffee bean as Brian did 46 years ago. Today we are with Matt Beynon, the companies Barista Trainer and Coffee Consultant; a wonderful chap, I got my coffee training from him.

JP: Hi Matt. Congratulations on your work as a Barista and Trainer, I’ve seen you all over Bristol, Better Food, Café Kino and you also work with a few Michelin Star restaurants, such as Pony & Trap. What initially motivated you to become a Professional Barista? Was Brian Wogan your first job or did you have to work around?

MB: Thank you for your introduction, very kind. We are very proud of our relationship with this city and its food hero`s. I have worked in the service industry for 20 years and I have seen the industry change unrecognisably and I have enjoyed being part of that change. I first met Adrian over 10 years ago at a training session he hosted and he enthused me with so much passion, I new it was the industry for me. 

I was working for Fifteen in Old Street and had the opportunity to work for another roaster in London before I moved back to Bristol. Adrian and I had a chance meeting, and the rest as they say is history, that was 4 years ago now. That was the best decision I have ever made. It is not often in life you find someone with so much passion, drive and knowledge in what they do, everyday you learn something new!

GM: Could you briefly explain the full process that happens at Wogan Coffee, from receiving the fresh beans from an exotic country to having them ready to be delivered to coffee shops.

MB: After an exciting process of picking origins and varieties from samples, requests and visits we make, we plot our buying schedule and await the new arrivals. The coffee arrives once a week and is sorted between our holding warehouse and roastery, we then pick our origins for the days roasting based on what we need for that particular day. We do most of our roasting on a 1967 120kg Probat and this we find gives us more control and refinement over our profile. After we roast the coffee we let it rest for 3-5 days, this is an integral part of roasting as it lets all the flavours get to know each other and allows the coffee to degas. Then it`s off to the shops!

GM: As a customer in a coffee shop how we can recognise if our coffee was made by a professional, with all the due care and attention?

MB: For me the first thing that I look for is a clean steam arm, anything less is showing a lazy work practice and can have a detrimental affect on the taste of the finished drink. I then cast my eye to the grinder where I either want to see an on-demand grader or see that the Barista is taking care to ensure that not too much coffee is ground off in the chamber and that they are extracting my espresso in a nice slow time. Lastly, taste is the most important factor. If I have a beautifully creamy textured drink with a beautiful taste I`m happy! Very Nice indeed!

JP: The coffee machine market is vast and ever expanding. There are hundreds of options for those wishing to start making coffee at home. Do you have any recommendations or guidance?

MB: At home I am lucky enough to have a few brewing methods to choose from; these range from espresso machine right through to Aeropress. However my favourite method is still the cafetière. It is a method steeped in memories for most of us and reminds me of Sunday mornings. The secret to using a cafetière is keeping it really clean and ensuring that you give the coffee a chance to bloom; this involves adding a touch of hot water to the coffee first to allow it to expand. Once you have allowed this bloom time for around 30 secs complete the pour and allow to stand for 4 minutes, then enjoy!

JP: Milk. To milk or not to milk? Or what about non-dairy milk? Do you have any pearls of wisdom or suggestions for the baristas or home-baristas?

MB: Milk and non-dairy milk is a very exciting topic at the moment with more research and papers coming out on what seems a weekly basis!

In my opinion west country milk is the best in the world and as long as it`s unhomogonised and organic you can`t go wrong! 

Non-dairy alternatives are very exciting and I am currently in love with coconut milk, it`s everything I am looking for in a textured beverage, in fact I fact we have a new espresso machine coming in September that is made by Slayer that can profile different steam temperatures and pressures depending on milk types! Most importantly is to remember not to over heat the milk, anything over 65 degrees will cause the natural sweetness to disappear.

GM: How about cold-brew coffee, that is growing in popularity. What is it?

MB: Cold brew coffee is growing in popularity in the UK however it is nothing compared to the US market where of course they are blessed with slightly hotter days! essentially by brewing using no heat, you extract much less volatile compounds, low amounts of acidity and more natural sugars. Because you are using lower temperature it does take up to 12/16 hours and more careful to brew, so be careful. It might taste sweet and fruity but will pack a punch.

GM: From you experience of training and working with baristas, would you say there are any common mistakes that people make when it comes to making great coffee?

MB: We run a training course at our roastery up to 5 days a week and the most common mistakes come from misinformation; only in the last few years are we really getting to grasp with espresso technology and now is filtering down to the baristas in the field. Sizes of drinks and amount and temperature of textured foam is always a confusing point as people are always surprised it is a lot less than they thought. The same could be said for adjusting the grind on the grinder, this should be done at least 3 times day... At least! The thing that really grinds my gears is cleanliness or lack there of, dirty wands and no back flushing equals a revolting cup of coffee, it deserves better.

JP: Have you ever entered a Barista competition?
MB: I have thought about it, but you need to dedicate hours and hours a week to the task and I simply don`t have the time. There is another competition where you have They do a great job of raising the bar of the industry and long may they continue!

GM: Arabica and Robusta. Can you explain to our readers, who may be inexperienced with coffee, what these are? And the difference between them.

MB: A common misconception is that all Robusta are bad and all Arabica are good. They are two completely different genus`s, it`s a bit like say a carrot and parsnip are the same. They might look similar, but that`s where it ends.

Robusta is grown at lower altitudes and is naturally higher in caffeine acting as an insect repellent. It is predominantly grown in low lying emerging markets such as India and Vietnam and many crops are more commodity crop driven than speciality. Arabica is grown at much higher altitudes and is more susceptible to disease and insects and therefore is a harder crop to manage and grow, but it is full of complex characteristics and many different varieties lending itself to the speciality market and beyond.

JP: When is your favourite time to drink coffee? And what coffee would you choose?

MB: All day! My favourite? I always seem to return to is Kenya Peaberry:-complex, refined and perfect for Sunday mornings.

GM: We have spoken a lot about drinking, but what about food? Do you have a favourite cuisine? Or maybe an ‘unsung dish’ (Vegan or vegetarian as that is nature of our blog) that you believe more people should try?

MB: Food is a real passion of mine too and recently I tried your cottage cheese cake which I must say is my new favourite desert and my go to dish is Chickpea stew, which contains every single piece of veg I have in the cupboard along with paprika from Hungary which in my opinion is the best thing in the world and of course chickpeas, cook for hours with brown rice and spinach, simple yet always makes me smile.

JP: Thanks Matt again for your time.
Interviewed by Jan Philips and Greg Macalla
To follow Brian Wogan visit their website and FB page.
or contact: sales@wogancoffee.co.uk or 01179553564

Riverford Organic Farmers

Farm interviews

Today we were lucky enough to speak with a few of the Riverford Farm workers, pioneers of the organic veg box scheme. They have been growing organic produce for over 35 and are now one of the biggest veg box suppliers in the country. Keep checking onto our blog because over the next few weeks we will be reviewing some scrumptious, yet accessible recipes their latest cookbooks.

JP: Could you give a summary of your farm and its history, how big is it, what sort of model you are running?

R: Riverford was one of the pioneering organic vegetable box schemes, founded nearly 25 years ago by Guy Watson, who still owns and runs it. Riverford, the Watson family farm in Devon, is at the heart of Guy’s veg box scheme, and various other Watson family enterprises: a dairy herd and award-winning dairy which produces our milk, cream, and yoghurt; a farm shop, kitchen and bakery; the meat box business and the Field Kitchen restaurant. The farm has a 25 year history of producing high quality fresh seasonal food and building the connection between consumer and grower (Riverford was the first farm in the country to open to the public back in the 1970s). Riverford now deliver their iconic organic veg boxes, meat and more to 47,000 homes a week across England and South Wales.

JP: Is your produce organic?

R: Yes, all 100% organic.

JP: What are you most proud of about your farm and why?

R: We are one of the larger box schemes, which enables us to offer varied box contents, flexibility, good value and service. We grow the vegetables ourselves, giving our customers a real connection with the farm, which customers are welcome to come and visit. All deliveries are by our local vegmen/ladies, not couriers. As well as our original farm in Devon, we have regional farms in Cambridgeshire, Yorkshire and Hampshire, so that vegetables can be grown and distributed more locally. There are a few outstanding local box schemes that grow a good range and distribute locally and should be supported. For a bigger box scheme, we believe ours is a really good model. We are also really proud that despite our growth, our original company ethos to look after everything from the land, to the wildlife, to our growers and customers, has never been compromised; we never cut corners or take the easy route, but do the right thing.

JP: What services do you offer?

R: We have a wide range of veg boxes, fruit boxes, meat boxes, and recipe boxes (everything needed to make seasonal home-cooked meals). We also sell a range of dairy (from our own dairy herd) and organic cooking staples (grains, oils and vinegars etc).

JP: Are you open to vegetable enthusiasts visiting?

R: Yes! We do farm tours.

JP: What are you currently growing?

R: At the moment we have been busy picking pak choi, kohlrabi, summer turnips, rhubarb and more. We’re looking forward to broad beans, sweetcorn and lots of other lovely summer veg that will soon be ready for harvest.

JP: Do you have a favourite vegetable to grow?

R: Guy’s favourite vegetable is the cardoon.

JP: Thanks again for your time, good luck for the seasons to come.

Interviewed by Jan Philips 
To follow Riverford Organic Farmers visit their website and FB page. 

Lou Marchionne (Head Chef of The Better Food deli on Whiteladies Road)

Lou Marchionne, Head Chef and ‘Salad Queen/Machine’ of the Better Food deli on Whiteladies Road. Like a culinary Trojan she cooks salads, soups, stews, bread, terrines, pate, pizza, tortilla, Italian flatbreads, and frittatas on a daily basis. Upon request your meal can come served with nutritional advice from her too, as a side-option. 

Lou Marchionne

JP: It seems that your daily output is immense, but with lots of creativity. How is it that you got into this line of work?

LM: I am writing these answers ironically, for a site called ‘Cook, Eat and Travel’ which is the very reason behind my getting into this line of work. I have been fortunate enough to travel extensively in my life which included a 2 year stint in Australia and New Zealand. I started cooking whilst in Sydney and was fortunate enough to become friends with a great bunch of friends who regularly got together to share suppers and they were all great cooks. Before this I trained as an art teacher and I believe I approach cooking in much the same way as I did painting. I love colour. I now love colour and flavour and am always looking and thinking about ways in which they can marry well. I am also always concerned about the nutritional benefits of what we eat as well. My paintings were of multi medium, my approach to cooking is much the same.

On my return from the Southern Hemisphere I was fortunate enough to gain employment with Barny Haughton who owned and ran Rocinantes – a lively bar and Bristol’s first organic restaurant. I learned a lot from him and from his head chef at the time who was an American woman who had previously worked with Alice Waters (Chez Panisse)

JP: Were there any landmark, truly awesome moments that inspired you to cook professionally?

LM: I always loved to cook, I was the oldest girl in my family with a single working Mum, so was often given the task of cooking for everyone. I have always known that I really enjoyed delicious food, prepared well.

My landmark was experiencing the food culture in Sydney at the time. It was ‘streets ahead’ of London, which is where I had been living before I left the UK. The markets, the cafes and the general standard of food was more multi cultural, was simply better and much more exciting.

The Better Food Company

JP: What was your first job in the world of food?

LM: I started life in a kitchen as a Kitchen Porter. Which as anyone who has been one knows, it is hard graft, but rewarding. I enjoyed the camaraderie of the kitchen. 

JP: You have been a chef for a few years now, would you say that throughout that time you

have developed a personal cooking style?

Probably but I might not be the best person to ask! I know I like flavours and lots of them. I enjoy different textures and I like to try to match both. I love experimenting with both as well.

Lou Marchionne

JP: Do you have a signature Lou Marchionne dish or flavour?

I would like to think not, but my Farinata might be the nearest thing to it. I often turn up at parties with a batter, a pan and a spatula..

I hope everything I cook will touch a taste bud, be it a food memory or an inspiring (I hope) idea with someone. 

JP: Some chefs compare eating a meal to a conversation, do you have any thoughts on this?

LM: Food is a conversation and a celebration. From the seed to the table and each part of this process is equally important and should be mutually respectful. I aim to be considerate and inclusive in this process. Qualifying in Allergy therapy and food nutrition has increased my awareness and proven to be an affirmation in this belief.

JP: If you could only eat from one cuisine for the rest of your life – where would it be from? And why?

LM: My father was Italian, so it would be rude not to be biased! My Mother’s ancestry was part Irish. I love traditional style and artisan cooking. But I also love the contrast as well as the depth of flavour in Asian cooking.

JP: What and where was the best meal you`ve eaten?

LM: This is really hard to answer. I have been fortunate enough due to family connections to eat in some great restaurants. The whole experience of fine dining is just simply a great sensory experience. I have had some great suppers cooked by friends. BUT I have also eaten the most delicious and simple food and by chance. Roadside trattoria in Southern Italy: great cheeses and cured meats and an average glass of wine but all of it together at that moment in time, sundown, was perfect.

A restaurant Carved out in a cliff face also in Italy, with huge fishing poles and nets that came off the cliff face and were lowered into the sea. You got what they caught it was grilled served with bread, delicious olives, and salad with great olive oil. It was deliciously hot and the shade of the cave was a welcome relief from the sun. And then the simple, maybe less than average dinners but they are dinners that are great and that is because it is all about the company…

Greotta Palazzese photo from http://www.grottapalazzese.it

JP: You are surrounded by food all day, tasting flavours and sampling dishes. If you don’t mind us asking; what about when you are at home; do you still have the motivation to cook?

LM: For people, always. For my son and his friends, always. There is always something somewhere to be made into something to be eaten. To gather people together to mark the end of their day, to share their company and their stories. My fridge, my freezer, my cupboards are always worth looking into.

JP: Do you have a favourite go-to, nourishing and replenishing meal?

LM: For me personally? A simple sprouting bean salad with rocket or chicory dressed with apple cider vinegar. It feels cleansing and energizing at the end of a busy day of cooking and tasting.

JP: What do you believe are the crucial elements for a smooth operating kitchen?

LM: To work as a team. It should feel a bit like a family. To have routines and systems in place. To have a good sense of communication, to be encouraging and inspiring. Awareness of standards and aims. To be supportive of one another and aspiring. To have a big sense of humility for those for whom you are cooking. ‘No point in eating unless it is nice’ – Have you heard me say this?!

O yes and infrastructure…

JP: Are there any pieces of kitchen equipment that you couldn’t live without?

LM: A good knife, a board, a pan and a spatula. But now more recently due to the condition in my hands this is an interesting question. Now every bit of equipment and any aid I can have in place to help preserve my time at a stove has become increasingly more important. Grinders, Food processors, mixers, blenders, juicers .. Yep, I’ll take all of them please!

JP: And finally do you have a favourite cookery book?

LM: No, impossible to say. Recipe books should always be well sourced and read like any other book. Then find the recipe you would like to try, find several versions of it if you can, read them all and the methods, then close the book and go cook it! Food and cooking is an organic process, it grows and develops with you. There is always something to learn and to be inspired by.

JP: Thanks again for your time.
Interviewed by Jan Philips 

Phil Haughton

Phil Haughton

Today we will be talking with one of the founders of the Community Farm and the Managing Director of The Better Food Company, Phil Haughton.

Here is what the Community Farm’s website says about Phil:

“Phil has lifelong involvement in organic food and farming.  Experience has come from 5 years farming in Scotland, 5 years working on a city farm with education at its heart and 25 years retailing, wholesaling, growing and delivering organic food with a commitment to sustainability and community throughout.”

GM: You have extensive experience with organic food and farming. What specifically motivated you to open The Better Food Company and what made you decide to offer only organic food?

PH: I have always had a very strong sense of food justice. When I looked at how the food world was developing I knew it I wanted to offer a better alternative and organic helps not only connect producer and consumer but its healthy for people and planet.

The Better Food at Whiteladies Rd

GM: The Better Food Company was established in 1992 as an organic delivery service, operating from a warehouse in St Werburghs. What was the health food scene like in the early nineties? Were people interested in buying organic food at that time?

PH: People have been interested in buying organic food for decades in response to health and environmental issues. The health food scene was strong, but a about me and my health and less about the world view. As the 90’s progressed it became more about the wider isssues of food, farming and soil health.

The Better Food, Whiteladies Rd,, fruit and vegetables

GM: The Better Food Company’s mission statement states that it is ‘organic, local and ethical’ can you give examples of how you practice these ideals throughout your business?

PH: We strive to be at least 75% organic. We work with as many local suppliers as possible, and we aim to have strong ethical relationships with our suppliers, staff and customers.

GM: In October 2010, The Better Food Company opened a second deli in Clifton, Bristol. The layout of the café has been recently changed and there is more space for people to sit and enjoy their meal. What do you think makes this café so popular?

PH: Fantastic staff making good food and really caring about what we offer our customers. Our café space is small, but very different. Eclectic, and relaxed is a appealing to our customers.

Café deli in Clifton  (2011)

GM: Phil you seem to be a very active man, St Werburgh’s store is a well-established food hub, the Community Farm has had a lot of success and the Clifton deli is now a bustling organic food market, as well as the Soil Association events you are involved with. Looking forward do you have any projects or events you are excited about?

PH: I am excited about our third store opening in July. This is great for the people of south Bristol who have little by way of choice for fresh organic food. After that I would like us to be more involved in growing some of what we use in our kitchens. I have always been a farmer at heart and I would like to spend less time on the business and more time in the field, or at least helping us to grow more food.

Café deli in Clifton, (2016)

GM: What about you Phil, what is your every-day diet like? Do you enjoy cooking at home? Do you have a favourite dish? 

PH: I love to cook, I love to share food. I do lots of gardening and now I spend more time travelling and my latest hobby which is pottery. I don’t have a favourite dish, but I love to do delicious things from all the bits that need using up in our fridge at home.

GM: What do you enjoy the most running your own food business?

PH: People are at the heart of it all. Wonderful people, and the privilege of connecting farmers and growers who work so hard and with such care, with our customers and love food and care deeply about where it comes from.

Thank you kindly for your time!

Interviewed by Greg Macalla
find more on: 
http://www.betterfood.co.uk/
http://www.thecommunityfarm.co.uk/