Ollie Hunter talks about how he turned The Wheatsheaf, Chilton Foliat, a rundown Wiltshire pub, into a thriving and award-winning sustainable business, sourcing food and drink from the local area and making an organic menu work effectively for his bottom line.
About podcast host Domini
Domini interviews passionate producers and carries out in-depth research into sustainable practices for food and drink to help consumers make sustainable decisions.
She’s also founder of Tried and Supplied, an open platform that helps food service buyers find more sustainable, local produce, and member of the Sustainable Restaurant Association.
Listen to more of Domini’s podcast, and read her interviews and articles here.
Follow Domini on Twitter.
