Join the Frome Food Network as part Great Big Green Week for an unforgettable meal exploring a myriad of foraged, reclaimed, and rediscovered ingredients!

ABOUT

A communal multicourse feast, conceived as an edible conversation between two contemporary food artists.

Through This Food is Rubbish, Cherry Truluck (based in Frome) and Annalee Levin (Huish Episcopi) explore food that is overlooked, misunderstood and wasted in the 30 miles of Somerset countryside that lies between them. In this unique artist-led event, they seek out the roots of wastefulness in our food systems and celebrate the practices that are asking “how might we think, eat and farm differently if we took a zero waste approach to food and drink?”

This is the first collaborative event of the two artists, who met as residents of Delfina Foundation’s Politics of Food programme and have worked as professional chefs for major restaurants and arts organisations. Both make work which deals with climate transition and the way it is impacted by food’s role as a tangible, cultural, and philosophical connection between the body and the land.

In this unique event, the artist-chefs will talk you through their processes, practices, and sourcing, creating enlightening connections around food waste, much of which happens before it even gets to the shop.

This Food is Rubbish is hosted by sustainability-focused Rye Bakery in their beautiful home in a converted chapel on Whittox Lane in Frome. It is supported by Frome Food Network, Future Shed Frome, Green & Healthy Frome, and historic family-run pub Eli’s Rose & Crown in Huish Episcopi of which Annalee is the current Landlady.

www.thisfoodisrubbish.net

DRINKS

While there will be a welcome drink on arrival, no booze will be sold on site. You're welcome to BYOB or soft drinks (glasses provided).

PRICING

Tickets are costed at three price points, and on a 'pay what you can' basis: Regularly eat out and want to help fund events like this and the participation of others? Go for a 'Solidarity' ticket. Don't have that kind of disposable income? Pick a 'Supported' ticket. Or maybe you're somewhere in between? If so, 'Standard' is your best bet.

If you find whatever option is still prohibitive but you're keen to attend, contact hugh@fromefoodnetwork.co.uk and we'll sort something out.

DIETARY REQUIREMENTS

On booking, please specify any dietary requirements, including allergies and omnivore/vegetarian/vegan preferences. We'd love to avoid more food waste, so please take care to choose the right menu for each member of your party.

We will endeavour to accommodate any allergies but it is essential that you let us know about this when you book as it may not be possible to provide an alternative on the day. As Rye Bakery is a working bakery, wheat flour (gluten) and nuts are in regular use in the kitchen.

ACCESSIBILITY

Rye Bakery (RISE) has wheelchair access via a ramp and has a disabled toilet. If you have any other accessibility requirements that you would like to let us know about, please contact Hugh.

CONTACT

Contact hugh@fromefoodnetwork.co.uk for any queries about this event.