Our future on a plate

A food system built around the holy trinity of local, seasonal and organic “simply won’t cut it”, says a controversial UK restaurant critic and author.

By Diana Wichtel In Books

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20th June, 2013

Jay Rayner replies to emails with the lightning efficiency of a busy man with a new book to flog. The take-no-prisoners restaurant critic, writer and broadcaster is happy to do an interview. “It would have to be by phone,” he advises. Of course. Keen as I am to chat, I won’t be flying to London. Think of the carbon footprint. Though if I were a leg of lamb and travelling by sea, Rayner would have no problem with my impact on the environment. Food miles is one of the modish concepts he critiques in his book. We’re grateful to him down here, I tell him, for declaring our lamb to be ...

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