In this episode, Paul welcomes Skye Gyngell, award-winning chef and author. Skye explains why a produce-first, seasonal approach to cooking is so close to her heart, shares the steps she took to eliminate single-use plastic from her restaurant, Spring in Somerset House, and gives her top tips for eating more sustainably at home.
This episode is part of a new series, created in partnership with Coutts, examining how we can embed purpose and sustainability into our everyday lives. From responsible investment to electric vehicles to eco-conservation, we’re exploring the new technology, partnerships and initiatives helping us all to lead cleaner and greener lives.
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