Since getting back to London after the week with Pentabus, I find myself interrogating everything I buy and everywhere I shop. The most satisfying shop I’ve had has been at the Co-op where their labeling is the clearest. Lots of it is freedom food, and organic but we learnt that quite a lot of the small producers meet this environmental and animal health standards but can’t meet the costs of paying for the inspections to get the organic/freedom food accreditation. But in a city where there isn’t anything grown or reared locally it’s the best you can do.

I missed both the visit to the abbatoir visit and to the Tudges farm because Pentabus hate me, but I did have an enjoyable afternoon cutting rhubarb into 4 1/2cm strips at Michelin starred restaurant La Becasse. I also enjoyed having a drink with the chefs on our last night and getting to know the peculiar pecking order. I have a particular talent for feeling inadequate in places of work, but this kitchen made it more acute than ever. The chefs were so hard-working and dedicated it was a privilege to be around.

Tim Price
Rhubarb Proportional Modification Technican