Episode Details

Edinburgh’s Michelin-recognized chef Tomás Gormley is revolutionizing sustainability at Cardinal restaurant by partnering with Bramblewood Farm to launch a dedicated kitchen garden. Growing tomatoes, courgettes, beetroots, and salad leaves just for the menu, this regenerative farming alliance slashes food waste and deepens the restaurant’s Scottish roots. The farm’s pasture-raised meats and eco-conscious methods align with Cardinal’s wood-fired, fermented cuisine, while the new Market Menu offers a £25 three-course lunch featuring this farm-to-table bounty—proving restaurants can be part of the solution, not the problem.

Listen in comfort:
Get a discount on a Soli Pillow: http://solipillow.com/discount/dnn.

Advertise on DNN:
advertise@thednn.ai

This is an automated, high-level news summary based on public reporting.
Report issues to feedback@thednn.ai.

View sources & latest updates:
https://sources.thednn.ai/05ebcc90cd186b6e