Food provides the human race with a common ground. It's a basic human need that is essential for our survival. How we source, produce and cook our food is different for us all but it's becoming a global interest in how we can do it better, with less impact and more consideration.

I've been Vegetarian for 20 years and over the last year, I have been making a switch to becoming a Vegan. This is how I've been doing my bit for the world. Food is my second most favourite thing (after adventuring) and I'm always ecstatic to meet people who cook in different ways. I carry around a mental notebook of these culinary influences and add them to my own pallet. My favourite type of food includes spoonfuls of ethics, pinches of seasonality, plenty of slow and packed full of flavour and colour!

I had a joyful foodie experience recently during a glamping retreat, where I met Barney from Infamous Catering. He cooked a 3 course Southern Indian Vegan curry, with freshly foraged goods for a group of ladies, who'd spent the day climbing up waterfalls and exploring dark caves. Our appetites were incredible!

Barney's pots and pans were giving off some seriously good aromas as he leisurely stirred his concoctions. Next, the freshly foraged wild garlic was crushed and chopped and added to our appetizers. My mouth is watering now thinking back to his generous portions, as he piled them high on our eager palates. He looked relaxed and at home in the camp's kitchen, telling us what fueled his passion for cooking and his love for seasonal foods. I like to think there are more and more people in the world who care about where their food comes from, how it's produced and showcasing this with easy to cook, and lots of love enthused meat-free dishes.

There's something incredibly special when there's a moment of silence during meal time as we take time to appreciate what's in front of us. Our visuals took in the rich colours of the mild curry and dahl, our nose inhaled those slowly cooked spices and our taste buds indulged in a feast. I dipped my fingers into the freshly made chutneys-enjoying their sweet taste combined with the savory popodoms. We broke out into chatter about the day's events and how delicious our food was. We proposed a toast with locally brewed beer and apple juice made in the Wye Valley, before tucking into a peanut butter and dark chocolate cake. The last piece saved, for Barney's partner as an apology for using up the last of the peanut butter!

When our food comes from an honest and ethical place, I think there's no better taste. The concept of slow food, like slow living, is a movement which is educating the world for the better. Knowledge is power as they say. I am really thankful to those who want to invite the world to try another way. It's not easy breaking away from traditions and cultural habits but for the sake of our future, change is welcomed on my plate.

Note: this is a sponsored post. I received this delicious meal whilst glamping at Hidden Valley Yurts. All 'mmms' were my own.

You can find more at:

www.hiddenvalleyyurts.co.uk

www.infamouscateing.co.uk

A Meal Shared is a Meal Enjoyed