The basket has been updated
Each Wednesday in October, in our role as London Action Hub for The Chefs Manifesto, OmVed Gardens was joined by a guest chef to discuss a resilient ingredient within their particular food culture.
Hosted by Arthur Potts Dawson, each chef cooked with their chosen ingredient, connecting to their localised food systems, cultural food history and migration of food and people.
In a grand finale, on 21 October, the Chefs’ Manifesto London Action Hub at Omved Gardens then hosted the finale of the Resilience Session, a Chefs’ Manifesto London Action Hub Gathering.
To celebrate the series and the ingredients, OmVed Gardens worked with graphic designer Ned Carr to create a series of postcards and posters championing the six ingredients covered.
In our first instalment, Chef Arthur was joined in the kitchen by South African Chef Mokgadi Itsweng to talk about and cook with the bambara groundnut.
In our second instalment, Chef Arthur was joined in the kitchen by Haitian Chef Natacha Gomez to talk about and cook with corn.
In our third instalment, Chef Arthur was joined in the kitchen by Indian Chef Anahita Dhondy to talk about and cook with millet.
In our fourth instalment, Chef Arthur was joined in the kitchen by Irish Chef Conor Spacey to talk about and cook with seaweed.
In our fifth instalment, Chef Arthur was joined in the kitchen by Senegalese Chef Pierre Thiam to talk about and cook with fonio.
To round off this six-part Chefs’ Manifesto series on resilience, the CM London Action Hub at OmVed Gardens hosted an Action Hub Gathering, bringing together chefs, farmers, growers, scientists and other stakeholders to discuss resilience during an action-packed afternoon. Chef Arthur Potts-Dawson cooked, well, on his own, but with the whole Chefs Manifesto community and viewing guests. Arthur talked about and cooked with stinging nettles.