Sourcing Regionally ICSA schools are committed to using the best ingredients and some ICSA cookery schools even grow their own food; it doesn’t come more local than that! The wonderful renaissance in British food, helped along by TV chefs, pioneering restaurants, the organic food movements, cookery schools and increasing awareness of globalisation, has changed the country’s relationship with food in just a generation. Cooks are more aware than ever of the importance of sourcing food locally and the provenance of the ingredients we use. Sourcing regionally not only affects the quality of the final dish, but is important for health, communities, animal welfare and the environment. Here, three ICSA schools from three very different regions: The Ashburton Cookery School (ACS) in Devon;
Season – The Exclusive Cookery School in Hampshire; and Edinburgh New Town Cookery School (ENTCS) give us their views on the importance of sourcing locally. Dominic O’Nions from Ashburton Cookery School points out the negative impact that supermarkets have on our relationship with food.
He says: “Supermarkets offer incredible convenience and more choice than ever before, where food is always available, sourced globally and nothing is ever out of season. But this convenience comes at a cost. It has made our relationship with our food more distant, more opaque and less holistic. This impacts on the environment and the quality of our food.” Community and food often go hand in hand. James Devonshire, of Daylesford Cookery School says buying local is important for your local community. He comments: “The farmers or local sellers will be able to help and guide you in the choice of the products and Learn more ICSAcookeryschools.org 47
