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03/03/2016

Clare English explores the rise of socially conscious restaurants and the motivations behind them, plus chef Craig Grozier has suggestions on making the most of 'wonky' vegetables.

Clare takes a look at the number of socially conscious restaurants springing up around the country - and the motivation behind them. Plus with one major supermarket chain now selling boxes of wonky veg, chef Craig Grozier picks through one and suggests some ideas - other than soup - on getting the best from them.

28 minutes

Last on

Thu 3 Mar 2016 13:30
Βι¶ΉΤΌΕΔ Radio Scotland

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  • Thu 3 Mar 2016 13:30
    Βι¶ΉΤΌΕΔ Radio Scotland

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  • The Kitchen CafΓ©

    Celebrate the joy of Scotland's larder with recipes, reviews, tips and delicious ideas!