The connection between grower and chef has in some ways become closer than ever. From the 100-mile movement, to slow food, kitchen gardens and farms creating their own accommodation and top class restaurants. What’s it like for a chef working on the farm and delivering exceptional dining experiences accessing produce literally on the doorstep. For Ally Waddell (Frida’s Field) it is a life, and career changing experience.
https://www.fridasfield.com
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