For Human Consumption

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For Human Consumption: Chef

Chef

BBC Radio 4 - For Human Consumption, Chef

Georgia's restaurant struggles as the cost of ingredients goes through the roof.

Georgia is proud of her exquisite 12-course tasting menu but, as the cost of ingredients soars, she struggles to keep the restaurant afloat.  By Bethan Roberts.

The first of three stories about people connected to The Fork, a pay-what-you-feel cafe making delicious meals from food thrown out by supermarkets and restaurants - produce that would have ended up as landfill.  

Georgia's fine-dining restaurant, The Knife, launched just before the pandemic.  Now, with the cost of ingredients rising through the roof, her 12-course Tasting Menu is looking unsustainable.   Georgia has always strived for culinary perfection but now finds herself hankering after her mum's steak and kidney pie, the kind of tasty, satisfying dish that they make at The Fork.   

Written by Bethan Roberts and read by Cerris Morgan-Moyer. 

Photo:  Bethan Roberts

Produced and directed by Kate McAll
A Pier production for BBC Radio 4

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Three stories about people connected to The Fork, a pay-what-you-feel cafe.

Three stories about people connected to The Fork, a pay-what-you-feel cafe making delicious meals from food thrown out by supermarkets and restaurant.

Three stories about people connected to The Fork, a pay-what-you-feel cafe making delicious meals from food thrown out by supermarkets and restaurants - produce that would have ended up as landfill.  

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