Food Waste Action Week at The Farmer’s Arms
Details
Dates: 07 March 2022 to 13 March 2022
Venue
The Farmer’s Arms, Lowick Green, Ulverston, LA12 8DT
For Food Waste Action Week, The Farmer’s Arms is offering creative and fun online and in-house events to help you make delicious dishes from forgotten or neglected ingredients, and guide you towards changing the habits that too often leave us with food needing binned.
The Farmer’s Arms has already successfully completed the ‘Guardians of Grub’ hospitality sector training which helps businesses to significantly reduce their food waste. We’ve now introduced options for different portion sizes, for example, and we have a composting facility on site at the inn that can even handle cooked food waste. We do much of our cooking from scratch, using seasonal local produce, so the vegetable / fruit trimmings and scrapings from plates go straight into our compost bins to feed the plants we grow in our gardens. In 2022 we start a new no-dig organic vegetable garden at the pub, so some of our kitchen ingredients will have a very short trip from plot to plate, which will help minimise waste from spoilage and cut down our food miles.
THE PROGRAMME:
Each weekday (March 7 – 11) at 12.30 we will welcome a special guest to join us on Instagram Live. We’ll talk about all things food related and there will be easy cookalongs using everyday ingredients.
In the pub itself, we invite local people to bring us any and all of their neglected kitchen foodstuffs. Dusty tins of beans, odd sauces, dried-up pulses, edible souvenirs from your travels, wizened potatoes – all are welcome (don’t worry – we’ll thoroughly vet them before use!). After gathering them into a spectacular edible pyramid in the pub, we will challenge our team of wonderful cooks to demolish the pile by cooking up a storm, making delicious dishes for our weekend menu. 50% of our takings from these weekend meals will be donated to our local Ulverston Food Waste Project, a wonderful local initiative that redistributes surplus food to anyone who needs it. Any leftovers will be frozen for use at our regular Tuesday community lunches, which are just £5 for two set courses.
We will also be foraging for the first wild harvest of the year – wild garlic – during Food Waste Action Week, making quantities of preserved wild garlic to use year round on the inn’s dishes and to sell in our Honest Shop. Also featured will be live guides to home butchery, encouraging you to keep and use all parts of the animal or bird. Recipes and cookalongs will take place on our Instagram and on Grizedale Arts’ Youtube channel throughout the week.
Film Screening: Our Daily Bread
Thursday 10th March, 7.00pm
A screening of the hugely influential film ‘Our Daily Bread’ will take place in the inn. The film will be hosted by award-winning local farmer John Atkinson, Chair of the Rare Breed Survival Trust, who will offer personal insights into the film through the lens of his lifetime spent in conservation farming.
Giving the film a 4 star review, Guardian critic Peter Bradshaw described this sumptuous epic depicting global food production, as “It seems like fiction, like a mad set-dressing for some sci-fi nightmare inspired by Fritz Lang or Stanley Kubrick: and yet it is all real. I have never seen anything like it in all my life, and yet you and I put the results of it in our mouths every day.”
Tickets are £10.00 and include a two course TV dinner to enjoy while you watch – BOOK HERE.
Waste Not, Want Not Workshop
Sunday 13th March, 10.00am – 3.30pm
A fun and fascinating workshop by our in-house tutors Karen Guthrie and Adam Sutherland, both thrifty and inventive cooks who take great joy in transforming leftovers.
As wardens at Grizedale Arts’s remote HQ Lawson Park, they are adept at conjuring delicious meals at the drop of a hat, using whatever is to hand, and they batch cook and preserve much of their own produce. Karen and Adam will share the kitchen hacks that help them eat well and waste nothing, despite very busy lives.
Participants will help make the workshop lunch using a wide range of leftovers, scraps and bits and bobs we all usually overlook or throw away. We will learn the secrets of a great stock, the joy of dumplings, easy fermented food & drink and help invent a vegetarian Cumberland sausage from vegetable scraps. Participants will make pretty take-home DIY waxed food wrappers to help save leftovers without plastic, and share tips on how we can all lower our carbon footprint by making smarter choices when we eat in or out.
Karen also runs The Farmer’s Arms Garden Schools, and will demonstrate easy composting with food and other domestic scraps.
Advance booking required, tickets £30.00 incl. lunch & tea – BOOK HERE.
