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  • Writer's pictureAlex

Cheffing at Windmill Hill City Farm Cafe

Updated: Oct 16, 2022

I'm very excited to be moving forward in my career with my new role as a chef at Windmill Hill City Farm. I can't wait to be in the kitchen cooking delicious and sustainable food for the local community!

Their ethos aligns perfectly with mine, offering home-cooked and carefully sourced food. Eating a sustainable diet can be particularly challenging with so much contradicting information at the moment. Still, my current views are that we need to eat less meat, better quality meat and waste less food.

The cafe menu is constantly changing, however, we serve only our own farm-reared meat when it is available alongside fresh produce, of which the majority is grown on-site.

As a social enterprise, by buying produce directly from our farm, we support their charitable work, enabling volunteer opportunities for adults with support needs who help maintain the farm.

We are proving business can be done differently. Instead of aiming for profit and growth, we make decisions because they are the right decisions. If this means losing income by removing hard-to-recycle tetra paks, then so be it.

We focus on sustainable sourcing, limiting waste and single-use products, responsible waste disposal, and enabling our customers to do their bit too. Big thanks to Anna Ralph for letting me know about this role!

Thank you for reading until the end. You can also check out my other blog posts on collaboration, dehydrating food, reducing food waste, and sustainable food systems

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