A shared 3 course meal, cooked from seasonally available ingredients all sourced within 15 miles from around Pendinas.

In this free session we learnt more about eating locally sourced foods that can not only support our physical and mental health, but the health of the planet too! The session was supported by Laura Bryan, a Nutritional Therapist, who shared more information on how we can improve our gut health and mental health in a sustainable way. 

The only ingredient to come in outside the 15 mile radius was salt.  We struggled with oil and cheese, getting around this by using Daisy Bank double cream to make butter and milk to made a quick cheese.

Vegetable’s and fruit came from Erw Edwards and Ash & Elm Horticulture as well as our community gardens.  Hazelnuts were foraged, local honey and eggs.