The Global Warming Kitchen : " Soups and Drinks from around the world and Other Stuff"
Is a combination of world travels and visits behind the scenes to the kitchens of the restaurants and eateries I visited. A love of fishing and foraging and the experience of working for major outside catering establishments, small brasseries, running my own outlets and eating with some of the poorest people in the world has brought me to an understanding that food should not only be understood as an essential requirement for life but a resource that should be protected and revered. We are zero waste and run an ethical process within the kitchen handing a percentage of our profits to food aid and trying to grow as much produce on site as possible.
Executive Chef and Curator : Adam David Ge-Saelis