Join Sandor and Tom for two engaging and important discussions concerning sustainability in food on Saturday morning at The Good Life Experience.



Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation have helped to catalyse a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.”



Tom Hunt is an award-winning chef, food writer, campaigner, and author of The Natural Cook. Tom runs Forgotten Feast a campaign promoting sustainable food through dining and celebration, as well as his own restaurant, Poco, in Bristol, which was the Observer’s Best Ethical Retaurant in 2013.


10 - 11.15 AM

Biodioversity: Healthy Soil, Healthy Gut

Expect a short topic introduction by Sandor and Tom, followed by a quick round introduction by each chef. A wider discussion will follow and conclude with 15 minutes of audience questions.


Anna Greenland

Anna Greenland is a vegetable gardener and cook at the heart of the organic growing movement. The descendant of a long line of gardeners, Anna spent three years running double Michelin starred chef Raymond Blanc’s vegetable garden at Le Manoir aux Quat'Saisons, and is now his horticultural consultant.

For over a decade, she has followed her passion, growing the highest quality organic food for star chefs Raymond Blanc, Tom Aikens and Jamie Oliver. As Head Gardener at Soho Farmhouse, Anna created the vegetable, fruit and herb gardens from scratch. She is now turning her own patch of land in Suffolk into a productive market garden and beautiful potager. Form here she cooks fresh, seasonal food and creates herbal preparations to support her wellbeing.



Julius Roberts is a cook, farmer and vegetable gardener who celebrates nature with a deep respect for ingredients, seasonality and animal welfare. Sustainability is at the heart of everything Julius does.



In the early 2000s, Danish chef Mikkel Karstad helped to define the New Nordic Cuisine, working closely with René Redzepi’s Noma, developing recipes for the restaurant at its Nordic Food Lab. He describes his style of cooking as ‘simple and natural’.


11.30 AM - 12.45 PM

Eat Mostly Plants

Expect a short topic introduction by Sandor and Tom, followed by a quick round introduction by each chef. A wider discussion will follow and conclude with 15 minutes of audience questions.



Mark spends most of his time eating, growing, writing and talking about food. He has written a number of books including A Year at Otter Farm, A Taste of the Unexpected, The New Kitchen Garden and four River Cottage books. His new book, Sour, is published in September 2019.



Anna Jones is a food writer, stylist, author and pioneer. Her career started at Jamie Oliver’s Fifteen apprentice programme and she has gone on to become hugely influential and widely respected. Her book A Modern Way to Cook was a smash hit and together with her Guardian Weekend column has redefined the way that many think about vegetarian cooking.



Thomasina Miers is a cook, food writer and television presenter, an entrepreneur and the co-founder and Executive Chef of Wahaca Restaurants which are inspired by the food markets of Mexico. She is a passionate advocate of good food, responsibly-sourced and wonderfully-cooked. She supports fairtrade producers and local markets. You may also know her as 2005's Masterchef winner.

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