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Inspired by the seasonal abundance of celeriac and parsnips, Florence created this spiced celeriac, parsnip, and cauliflower soup – perfect for cozy winter days.
Shelley Wright, leader of Plymouth food charity named a finalist for the Phoenix Award at the West Country Women Awards.
Our student intern, Florence, was inspired to make this tomato, aubergine and lentil pasta sauce after seeing large quantities of pasta and tomatoes in the warehouses.
Food companies are legally obliged to use food to feed people before sending to anaerobic digestion or for animal feed. We help them do that.
