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

How to eat sustainably – advice from a chef

Trained chef and nutritionist, Julie Cleijne from Sustainable Kitchen, joins us to talk about how restaurants can create well-balanced nutritional menus…

Farm Diaries

The farmer growing Chinese vegetables and GB-made ‘baijiu’

Farmer Pete Thompson has adapted to the times and taken a very inventive path… Taking the plunge initially into producing…

The Big Issues

How restaurants, pubs and cafes are adapting to Covid-19

With the announcement that all McDonald’s, Nando’s, Costa and Pret branches will close in the UK, coronavirus is hitting the…

Food Files

Farming for flavour: Meet the English trout farmer

In a little Wiltshire village with streets clearly made for carts not cars, I found Jack Glendinning, owner of Mere…

Food Files

Lassi-based gin? The couple combining Indian and British heritage

Domini Hogg finds out how a couple are combining their Indian and British heritage to create an alternative gin loved…

Farm Diaries Uncategorised

The future of the humble potato, with ‘The Potato Shop’

How are potatoes grown, which are the ones to look for? To find out I went to visit The Potato…

Food Files

StreetCube: Cooking up a sustainable storm in London

In this episode we speak to Pascal Gerrard, founder of StreetCube, a series of sustainable street food kitchens dotted around…

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…