Sustainable Kitchen Consultants

12/05/2026

12/05/2026

Regenerative agriculture isn’t just a farming conversation. It should be changing the way we design menus too. Because as farming systems move towards more diversity, more seasonal production, more mixed rotations, and lower-input approaches… then our menus need to reflect that reality.

Too often, menu development still happens in isolation from how food is actually grown.

Often they’re built around consistency, availability, and familiar formats, even when those expectations are completely disconnected from seasonal UK production.

But regenerative menu design should look different.

It should ask:

What’s genuinely in season here?

What crops are farmers trying to build back into rotations?

What ingredients support biodiversity and healthier soils?

How do we use more of what’s already being grown, rather than relying on the same narrow range of ingredients all year round?

And how do we create plates with more dietary diversity built in?

That might mean:

Designing dishes around rotational crops

Using companion crops and secondary ingredients more intentionally

Thinking beyond prime cuts and obvious ingredient formats

Embracing visual diversity rather than stripping plates back to minimalism

Building menus that change more dynamically with UK growing conditions

Because diversity on farms and diversity on plates need to be connected.

The more we simplify farming systems, the more we simplify diets. And neither is particularly good for long-term resilience.

So the question isn’t whether flowers “belong” on plates.

It’s a question of whether our menus are actually reflecting the sustainable farming systems we need to support.

So that means designing dishes that make sense within the realities of seasonal UK agriculture, and using ingredients in a way that supports healthier soils, more resilient farms, healthier human health, lower waste, and greater dietary diversity at the same time.

Get in touch to find out more about how we use this diverse approach with our clients to create sustainable, profitable, healthy menus.

06/05/2026

This post is about UK Rapeseed, but it’s not really about Rapeseed.

It’s about something much bigger: how we produce food in the UK, and what actually makes a crop sustainable in practice, not in theory.
Rapeseed is a good example of that.

In this example, we need to stop writing off rapeseed. It’s coming back for a reason, and it’s a locally grown crop that fits into a more resilient UK food system.

A few years ago, it became a risky crop for many farmers due to cabbage stem flea beetle pressure, which made establishment unreliable and yields unpredictable.

But it’s starting to come back. Not because the crop changed, but because the systems around it are.

Better crop rotations are reducing pest pressure, improving soil health, and making it a more viable option again within UK farming systems.

That matters, because sustainability isn’t just about environmental outcomes in isolation, it’s about whether a crop can actually be grown successfully, consistently, and economically in a given place.

Online, rapeseed often gets pulled into the “seed oils” debate. But that framing misses the point. As with all food, it’s the HOW something is produced that is the true measure of it. The farming system it sits within, the rotations it’s part of, and the way it’s processed and used .

When it’s grown well in the UK, rapeseed becomes part of a wider system that supports local production, reduces reliance on imports, and strengthens soils, and general food system resilience.

That’s the real point here, not the crop itself, but whether we’re building systems that allow crops like this to work.

Because if we want a more resilient UK food system, we don’t just need opinions about ingredients.

We need viable crops. Functional rotations. And markets that support what we can actually grow here.

Watch the video and let me know what you think
And get in touch for some great recommendations of some brilliant UK producers doing things well, and some creative ways to use them across your menus for more healthy & sustainable options.

04/04/2025

🥕🌍 Happy International Carrot Day! 🌱🥕

Some reasons we love British carrots, and love using them in our recipes for eye popping colour, human health benefits and also for their sustainability qualities:

✅ Low Water Footprint 💧 – Carrots need significantly less water compared to many other crops, making them a great resilient crop to grow.

✅ Minimal Waste 🍽️ – From root to tip, every part of a carrot can be used! In this burger bun we’ve juiced the root to create a vibrant orange burger bun using amazing organic British wheat flour, and then used the greens in the salad, and the juice pulp in our amazing kimchi ketchup!  Paired with our banging 100% natural mince burger, this is an explosion of flavour, as well as a celebration of British farming at its best!

✅ Regenerative Farming 🌾 – Carrots thrive in crop rotation systems, helping to improve soil health and reducing the need for chemical fertilisers.
Let’s use more British carrots! To support our farmers, our soils, our health, and to bring fun vibrant colour to our food to encourage eating more natural ingredients vs over processed 🧡🥕    

13/10/2024

🌿✨ Join us for an unforgettable evening of culinary delights at our Fermented & Fungi dinner! ✨🌿

Experience the magic of fermentation and fungi through a thoughtfully curated, seasonal plant-based menu crafted by our talented chefs: Naturopathic Chef Julie Cleijne from kitchen & Nutritionist Chef Nour Maurice from

Indulge in unique flavors, meet like-minded individuals, and celebrate mindful eating for a healthier body and planet!

🌱 Book your tickets now: 👉 Secure your spot directly on our website! Visit [www.wildisearth.com]

🗓️ Date: 31st October 2024
⏰ Time: 7 PM - 11PM
📍 Location: 327 Kentish Town Road, London NW5 2TJ

Limited availability, so don’t wait! We can’t wait to share this special evening with you. 💚

✨ Exclusive Mezzanine Option for Groups! ✨

We’re happy to open our mezzanine area for a private group of 10-14 people, offering a more intimate dining experience. Dine together in a cosy, semi-private space, with the flexibility to mingle and share the evening with the rest of the community downstairs. Ideal for friends, family, or colleagues! If you’re interested in reserving the mezzanine, please contact us directly at askanything@wisekombucha.com for group bookings.

Note: The mezzanine area will only be opened for group bookings. This won’t affect the limited tickets available in the main dining area.

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22/06/2024

🥳👨‍🍳 We are a finalist in & ’s ‘Food Waste to Food Feast’ competition!

We’ll be showcasing our awesome dish, which features our products, where we have repurposed nearly every ingredient in the recipe to reduce food waste. Food waste is a BIG problem globally and we are looking forward to using our creative skills as Sustainability and Nutrition trained chefs at to show how Chefs can play a pivotal role in reducing waste in the kitchen.

We’ll be presenting our dish to a panel of judges at the final next Wednesday 26th June, starting from 5pm at Mercato Metropolitano, Elephant & Castle.

If you’d like to attend or find out more, please email community@mercatometropolitano.com.

05/01/2024

Food brands, this is your chance to gain an award for your Sustainability efforts!

The Free From Food Awards is now open for entry, and this year you can also enter your food product into the ‘Healthy People, Healthy Planet’ Sustainability award, in collaboration with our team at Sustainable Kitchen Consultants.

The Healthy People, Healthy Planet approach is far more than a carbon assessment, and considers all aspects that should be incorporated into a food product’s sustainability strategy.

The award covers all 3 pillars of sustainability: People, Planet, Profit, and is the only sustainability assessment that considers human health to be as important as planetary and environmental health.

This is your opportunity to shine a spotlight on all the great things you and your brand are doing to produce sustainable products, and achieve an additional Free From Awards Sustainability Award accreditation!

Entry is easy, and you can find out more information here on the Free From Awards website here: https://www.freefromfoodawards.co.uk/sustainability-award/

04/12/2023

**NEW London Food School Development - Complete this Digital Survey for your chance to have 2 x staff placements attend Sustainability for Food sector Pilot training sessions being held in East London early next year. Open to any business in the food sector, from Hospitality to Manufacturing and New Product Development. https://ytg8ni3juc6.typeform.com/to/qdqn5O92

The new London Food School is a once in a lifetime project to create a leading school for the future food leaders, and we are looking for industry views, collaborators and partners.

This survey only takes 5 minutes to complete. Looking forward to seeing diverse views to help shape the work we are doing.