There’s a lot of talk about sustainability and regenerative agriculture in the food industry but if you want to know what those big topics are really all about and how you can actually get involved, The Culpeper is here to help. The Culpeper Family (the group behind who own The Duke of Cambridge, The Green, The Culpeper and The Buxton), which is committed to improving its sustainability practices, is hosting Regenerative Agriculture – A Conversation, two days of talks, Q&As and dinners centred around regenerative farming held at The Culpeper and The Duke of Cambridge.

Growers, farmers, suppliers and chefs who are championing the regenerative movement, including the likes of Glen Burrows, founder of The Ethical Butcher; Richard Ballard of Zero Carbon Farms and Growing Underground; Henry Astor of Bruern Farms; regenerative sheep farmer Max Ruddle, Head of Grains Abi Aspen and Oscar Harding of Duchess Farms; Tutto wines; and Natoora, will be speaking on the panels. The Cornwall Project founder and Cull Yaw pioneer Matt Chatfield will be cooking a special Cull Yaw dinner at The Culpeper and Tim Spedding (who opened The Clove Club) will be cooking a dinner at The Duke of Cambridge, so you’ll be able to try some of the food produced through regenerative farming methods.

Tickets for the talks start from a fiver, redeemable against a drink, with the dinners coming in at £45, and you can book right now.

Thurs 20th & Fri 21st January 2022
The Culpeper, 40 Commercial St, London, E1 6LP
The Duke of Cambridge, 30 St Peter’s St, London, N1 8JT

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