Don’t miss this informative day of talks that turns healthy eating on its head by debunking common food myths and explaining what “real food” really means.
Curated by nutritional therapist, health writer and passionate foodie Eve Kalinik, this illuminating day of talks will expose the truth that surrounds “healthy eating”.
Unlike much of the healthy eating advice out there, this day is all about what we should be eating rather than what we shouldn’t. We will demystify some of the seemingly vilified foods, so you can make better sense of some of the nonsense surrounding nutrition and stop shunning beneficial food groups.
We will explore why coming back to food in its most natural state and making discerning choices as to what we eat and how we prepare our food can best support our health and nutrition.
Through interactive demonstrations and Q&A sessions, our panel of experts will show you why butter, coffee, wine, meat and milk should all be on your menu.
An overview of “real foods” by nutritional therapist Eve Kalinik
What “real food” really means and how we need to be more discerning about the foods we eat; being more inclusive than exclusive with our diet and how it helps to support your gut and overall health.
Nick Barnard, founder of Rude Health, on butter
A short history of our relationship with fats; fats and oils suitable for cooking; the joy of butter, a living fat, including butter tasting; how to make ghee demo and tasting.
John Quilter, YouTube sensation and founder of CRU Kafe, on coffee
The health benefits of coffee; how coffee can improve energy levels and make you smarter; how coffee can help burn fat; the essential nutrients and antioxidants in coffee; why go organic; how to best drink your cuppa; coffee tasting with beans straight from the table-top roaster.
Bobby Fishel, director of Gudfish, on wine
What is natural wine? Is organic wine natural wine? How does it differ from commercial wine in both the vineyard and the cellar? Why does it matter? Winemaking chemicals, health consequences and environmental impact. Sulphites – winemaker’s best friend or worst enemy? Controversy and issues in the world of natural wine. The place of natural wine in the world wine scene and its future. A taste of natural wine
- Ben White, founder and business manager of Coombe Farm Organic, on meat
Free-range, organic or grass-fed? Is modern agriculture focusing on consumer health? What health benefits can actually be attributed to red meat? What will I find if I trace my steak all the way back to the soil? Clear, honest answers on a noisy topic and some organic meat tasting.
- Peter Kindel, head cheesemaker at Daylesford Organic, on milk
How Daylesford farms organically and the pedigree British Friesian herd and Gloucester herd it uses for milk. The milking process and using milk for kefir, yoghurt and handmade cheeses. Why Daylesford doesn’t homogenise its milk; the health benefits of kefir; and why choose organic?
Eve Kalinik is a qualified nutritional therapist and health writer. She regularly hosts workshops and talks, and is a columnist for Psychologies magazine. Eve is a registered member of the British Association for Applied Nutrition and Nutritional Therapy (BANT) and the Complementary & Natural Healthcare Council (CNHC). Her first book, Be Good to Your Gut, will be published by Piatkus in September 2017. She tweets and instagrams @EveKalinik.
Nick Barnard co-founded Rude Health with his wife Camilla. In 2013 he was crowned World Speciality Porridge Champion, and continues his quest for the Golden Spurtle. Nick also helps out at Tablehurst and Plaw Hatch biodynamic community farms, where he is found as often as possible, happy as a pig in trough of acorns. Nick is the author of more than 15 non-fiction titles, including Eat Right.
John Quilter, aka the Food Busker, is an entrepreneur, broadcaster and chef. He is co-founder of food tech start-up CRU Kafe, which provides organic, fairtrade specialty coffee in Nespresso-compatible pods. Having starred in the primetime TV series Food Junkies, John also has his own 125,000-strong subscriber YouTube channel, Food Busker, a joint venture with Jamie Oliver, showcasing the best in trending global street food in London.
Bobby Fishel is a wine professional with expertise in natural wines. He left his job in corporate retail and marketing to set up Gudfish, a wine imports company. Currently working as a wine consultant, holding tastings and events for clients, providing advice on wine lists and working at pop-up dining events as a sommelier, Bobby is also in the process of opening a natural wine bar in Liverpool.
Ben White is the founder and business manager of Coombe Farm Organic. Launched in 2015, Coombe Farm Organic farms, butchers and supplies organic meat, fish and other produce throughout the UK. Aside from delicious, award-winning produce, the business focuses on animal welfare, sustainability and customer wellbeing.
Peter Kindel is head cheesemaker at Daylesford's organic creamery, where he is in charge of producing all of the farm’s award-winning cheese. He has studied and worked with cheese for over 20 years. He is best known for helping to develop the popular Ogleshield cheese with Jamie Montgomery of Neal’s Yard Dairy. Peter's favourite cheese is cheddar.
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