Author Profile

About Domini Hogg

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, Domini interviews a wide range of passionate producers and carries out in-depth research into sustainable practices for food and drink providing the full context required to make sustainable decisions and eliminate confusion over conflicting information.

Food Files

Food and drink trends for 2020

As we enter a new year – and a new decade! – it is time for us to look at…

Food Files

Elliott Lidstone: From shipping container to sustainable restaurant

Domini Hogg visits chef Elliott Lidstone in a converted shipping container in Bristol’s Wapping Wharf, where he’s set up his…

Food Files

The farmer producing Blumenthal’s ‘perfect’ meat

Domini Hogg catches up with one of the top rare-breed meat suppliers in the UK, Richard Vaughan, owner of Huntsham…

Food Files

The vodka company that plants trees

The gin market worldwide is well and truly saturated. So, no surprise then, to find the talk at this year’s…

Food Files

The Orkney gin using foraged island ingredients

Orkney Gin Company is now known for its Scottish flavours and ingredients foraged from Orkney, a set of islands off…

Food Files

Serving up sustainability: Getting game on the menu

From Out to Lunch with Jay Rayner to Who Gives A Fork, there’s already a great tradition of food-based podcasts coming from the…

Food Files

Meet ‘kalettes’ – the sprout and kale love child

Kalettes began life some fifteen years ago, an interbreeding experiment by Tozer Seeds, vegetable breeders in Surrey, and christened originally, Flower…

The Big Issues

How to eat fish sustainably – guides and labels to help you

How can you ensure that the fish you’re eating is sustainably sourced? What questions do you need to ask your…

Food Files

Meet the brewer turning waste bread into beer

What happens to leftover bread at the end of the day? If you’re Morgan Arnell, you’re going to turn it…

The Big Issues

How everyone can reduce their food waste

Of all the sustainability issues we face, food waste seems by far the simplest and easiest to tackle, especially for…

Food Files

Harvesting by candlelight: Is forced rhubarb under threat?

There used to be 200 forced rhubarb producers in Yorkshire. Now there are only 10. Grown in the dark and…

Food Files

Ben Jackson: From kite surfer to egg farmer

The demand for free-range eggs is increasing, but the lives of free-range egg farmers are not getting easier. I spoke…

The Big Issues

Organic vs biodynamic – what does it all mean?

There’s been a buzz about biodynamic and organic produce for quite a while now. The 2019 Organic Market Report produced…

The Big Issues

Is it time to embrace industrial hemp?

Industrial hemp is a booming industry with many environmental and health benefits, if we can just look past its connection…

Food Files

Fungi, fermentation and foraging in the West Country

Hidden behind a stone wall on a tiny country road in Somerset, I find Matthew and Iain Pennington and their…

The Big Issues

Making land accessible for new entrants on small farms

Affordable land access and ownership for new farmers is just the kind of important issue that often goes unnoticed. So…