The podcast, which was launched in May, aims to promote the importance of supporting British produce within the food service and hospitality sectors while championing sustainable and home-grown ingredients.

Hosted by former Craft Guild of Chefs chair Ian Nottage, who is now head of food development at Fresh Direct, and Graeme Collie, executive chef at King’s College London, this episode features three guest voices from the industry.

Nick Saltmarsh, co-founder of Hodmedods, explains the importance of provenance when it comes to telling stories and building trust with consumers. Colin Wheeler James, founder of the Ground Up Cookery School, shares insights into the best of British foraged ingredients for the autumn months.

Award winning chef and owner of Pignut and the Hare restaurant in Yorkshire Tom Heywood talks about his unique way of running a menu which lists suppliers rather than dish descriptions, and uses purely British ingredients which change in line with what’s available locally.

For anyone looking to explore the culinary world with expert guidance, Love British Food’s Get Seasonal podcast is available now on all major platforms, including Spotify, iTunes, or listen on the Love British Food website.