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Description

The Michelin-starred chef Tom Kitchin talks about how he came to value the quality of Scotland's larder when he left Scotland to work in London and Paris. He gives advice to young people who are interested in eating more local seasonal produce.

Classroom Ideas

Could be used as a primer to reflect on the use of seasonal, regional and local ingredients and food produce. Learners might be guided to analyse and evaluate a range of food products, identifying the components, and where they were grown, reared, caught or processed. Part of this analysis might include the logistics of sourcing and transporting ingredients. Further investigation might include an analysis of the distance transported, the cost to do so and the impact on the final product, society or the environment.

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