In this latest conversation we chat with Thomasina Miers. Cook, writer, TV and radio presenter, winner of MasterChef and mother of three, Tommi has made cheese and run market stalls in Ireland, cheffed with Skye Gyngell at Petersham Nurseries and in 2007, after living in Mexico for a year, she co-founded Wahaca, winner of numerous awards for its food and sustainability credentials; in 2016 the whole restaurant group went carbon neutral. You’ll certainly want to hear her views on plant-based menus, our appetite for eating insects and how we can plug the skills gap in the hospitality sector.
Tommi’s passion lies in food and the environment: she co-founded the Pig Idea in 2015 with Tristram Stuart an award-winning project to tackle food waste, helped set up Chefs in Schools in 2017 for which she is a trustee, is an ambassador for the Soil Association and was awarded an OBE in 2019 for her services to the food industry. Tommi has a weekly column in the Guardian’s Feast magazine, regularly cooks at different events and shops at her local food market.
You’ll certainly want to hear her views on plant-based menus, our appetite for eating insects and how we can plug the skills gap in the hospitality sector.