i try not to cook anything that s farmed. if i ve got meat on the menu it is always something that s wild. it has to be the highest quality, freshest, otherwise it just doesn t work. wow, look at his! buon giorno, signor cabras. and i ll learn the secret to a long and healthy life here in sardinia. thank you. laughs. i can drink to that. so, don t go away. next up, we re in glasgow, the scottish city that recently played host to the latest un climate change conference so, what better place to take up a sustainability food challenge? let s join kate hardie buckley as she visits a local chef to help create a truly scottish dish using only the food she can find in the wild. i m back in glasgow, a city i first fell in love with as a student here
next up, we re in glasgow, the scottish city that recently played host to the latest un climate change conference. so, what better place to take up a sustainability food challenge? let s join kate hardie buckley as she visits a local chef to help create a truly scottish dish using only the food she can find in the wild. i m back in glasgow, a city i first fell in love with as a student here in scotland, and while i know the city best for its buzzing night life, i m now here to explore its authentic and growing food scene. i ve come to meet rosie healey, one of glasgow s innovative chefs who s on an ambitious mission to serve mostly wild meat and locally foraged vegetables. i worked in london as a chef and then i got an opportunity
played host to the latest un climate change conference. so what better place to take up a sustainability food challenge? let s join kate hardie buckley as she visits a local chef to help create a truly scottish dish using only the food she can find in the wild. i m back in glasgow, a city i first fell in love with as a student here in scotland and while i know the city best for its buzzing night life, i m now here to explore its authentic and growing food scene. i ve come to meet rosie healey, one of glasgow s innovative chefs who s on an ambitious mission to serve mostly wild meat and locally foraged vegetables. i worked in london as a chef and then i got an opportunity to open my own restaurant in glasgow. i try not to cook anything that is farmed so if i ve got meat in the menu, it s always something that is wild, liked pigeon or venison.
laughs. i can drink to that. so, don t go away. next up, we re in glasgow, the scottish city that recently played host to the latest un climate change conference so, what better place to take up a sustainability food challenge? let s join kate hardie buckley as she visits a local chef to help create a truly scottish dish using only the food she can find in the wild. i m back in glasgow, a city i first fell in love with as a student here in scotland, and while i know the city best for its buzzing night life, i m now here to explore its authentic and growing food scene. i ve come to meet rosie healey, one of glasgow s innovative chefs who s on an ambitious mission to serve mostly wild meat and locally foraged vegetables. i worked in london as a chef
so, what better place to take up a sustainability food challenge? let s join kate hardie buckley as she visits a local chef to help create a truly scottish dish using only the food she can find in the wild. i m back in glasgow, a city i first fell in love with as a student here in scotland, and while i know the city best for its buzzing night life, i m now here to explore its authentic and growing food scene. i ve come to meet rosie healey, one of glasgow s innovative chefs who s on an ambitious mission to serve mostly wild meat and locally foraged vegetables. i worked in london as a chef and then i got an opportunity to open my own restaurant in glasgow. i try not to cook anything that is farmed, so if i ve got meat in the menu, it s always something that s wild,