Food for Thought | July

Ever wondered, "WHAT THE ?? IS IN MY FOOD?!"

Our chefs work their magic, manipulating ingredients to reach their full potential. We're talking about thinly-cut fried aubergines layered within a richly flavoured moussaka. Or something simple like baked mini potatoes with lemon and oregano. Cooking is pure joy.

But still, questions remain: what is my food made of? Are the ingredients any good? Is the food on my plate screwing up people's lives and the planet? ??

Excuse our French, but the word is provenance. And at Fooditude, we look for ingredients that humm with quality, while also being nicer to the planet.

This July, we’ve got one particular ingredient supplier in mind. We use them. We love them. And for all you home bakers out there: their flour just became available on the domestic market. So what the heck, let’s dedicate this newsletter to… (sound the trumpets ????)

Wildfarmed

Wildfarmed have made sourcing flour a groovy experience. It’s an armada of good vibes. And it doesn’t hurt that one of their founders is one half of the best electro-duos on the music scene (guess who?). But thats only just one small part of their story.? These farmer folk are raising the flag for regeneratively grown crops: something this planet’s fields desperately needs. They grow wheat the right way - in fields buzzing with birds, bees and bugs, and with no pesticides applied to growing crops. The result is wheat that tastes better, and is better for you and the planet.

The Chefs escaped the kitchen

On the 4th July, we sent some of our chefs over to their Cotswolds HQ (ahhh, the Cotswolds ??). There, the team got the grand tour to learn how the wheat was grown, with a focus on healthier soil.?

Julie, Head Chef at Fooditude (and our top baker), shared her experience:

“It was an eye-opening experience to see the process: how they grow two crops together and separate them afterwards, combine different farming methods, and allow nature to do its thing!! I was amazed by the Wildfarmed Team's commitment to changing the future of farming.”

The secret ingredient is… ?ingredients??

Wildfarmed is quickly rising to become the favourite flour of all serious foodies, we’re not sure how long before other caterers clock on to it. Maybe they will, maybe they won’t. The point is that Fooditude goes the extra mile to find local, seasonal and sustainable produce to cook the best tasting dishes. We’ll always be one step ahead.?

Because we believe in the ingredients we use, every dish is confidently cooked from scratch. The results are rich-tasting dishes that everyone loves …and a reputation as the go-to caterer for London’s most innovative workplaces.

? Discover our sourcing secrets

Hand-picked articles, just for you ???

7 Things to Consider When You Think About Provenance

? The Sustainable Restaurant Association | Read Now ??

Cristina Covello MBA and Dean Kennett Interview

? County Supplies | Read Now ??

The Importance of Shifting from Reactive to Proactive

?? Hana Gray | Read Now ??

How our Operations Solves Foodservice Challenges

? Fooditude | Read Now ??

That’s all from us in July. But tune in to next month’s newsletter for more sizzling Fooditude gossip. Meanwhile, Bon appetit! ??