Ritchie Tennant recently completed an 8-week stint supplying organic takeaways around his local village area. To make this task a little more of a challenge, he attempted to find ingredients that were 100% organic, regenerative and sustainable, or from known sources and UK origin. “It was mad”, he told us!
Although in this pic you can see he’s used brown rice to make the sushi, most of the grains came from Hodmedods, a Suffolk-based enterprise that sources grains and beans locally, including the brilliant Emma wheat, local quinoa and much more. He even cooked Norfolk lentils, spending half an hour checking for stones. A reliable source told us that “it tasted great”.
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