Farmers are not external suppliers but our partners in a joint venture, and building this relationship is essential. When we share ideas and discuss priorities with our farmers, we can collaboratively and creatively find solutions which benefit us all. Hear from Songsoo Kim, Head of Sourcing and Development at Super8 about the way this shift in perspective has benefitted their restaurants.

We’ve become used to having everything available on demand, but this comes at a cost. Food grown with chemicals and shipped hundreds of miles just doesn’t taste the same. Healthy soils produce delicious food – it’s as simple as that, and local food supports a vibrant local economy and food culture. Try shifting from ordering specific ingredients to asking your farmer what you can order which would most support their current farming system. Perhaps they have a glut of a certain crop which you could utilise on your menu, or maybe there is a damaged crop you could purchase at a cheaper price. Shaping your menu with your farmers is a brilliant way to collaborate, with beneficial outcomes for all. What’s more, the varieties suited to industrial farming prioritise uniformity of size and shape, mechanisation of harvest, and storage qualities – all of which comes at the cost of taste! When we source from small-scale growers, we have the chance to work with unique varieties that are bred for flavour. Try talking to growers about varieties you’d like to try – if we embrace these relationships, it can be a two-way street that supports everyone!

You could also offer to volunteer with members of your team, or to host an event in their field. This is one of the best things we chefs can do. Experiencing the process of growing food first hand connects you directly with the people working to produce high quality ingredients for you. It highlights the challenges they face and the ways you can support each other. Maintaining open communication with your farmer is crucial, as not all farms can accommodate multiple visits from different restaurants. In such cases, look for scheduled farm open days instead.

Discuss your farmers’ yearly crop plans with them. This opens up opportunities for collaboration and alignment. Chefs and farmers have complementary skill sets and knowledge bases. It’s amazing what can be achieved when we share this knowledge with each other. What may be a burdensome weed for a grower is an exciting ingredient full of potential for a chef. Achieving this level of collaboration with your farmers can sometimes take time, but building your relationships through the ways we’ve suggested above is a great way to start.