Thanks for downloading Grilled, please give us a follow on SoundCloud so you don’t miss a single episode.For this podcast we spoke to Skye Gyngell, chef patron of Somerset House restaurant, Spring. We had a great chat about how chefs can make their kitchens sustainable - from reducing waste and reducing their use of single-use plastics to cooking with responsibly-sourced produce.We upload a new podcast every week, subscribe if you want to tune in: www.thestaffcanteen.com/index/registerNothing in this world comes for free, so if you'd like to help us keep doing what we do, interviewing the chefs you want to listen to, support us on Patreon: www.patreon.com/ThestaffcanteenSupport the show

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