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Clare English explores the rise of socially conscious restaurants and the motivations behind them, plus chef Craig Grozier has suggestions on making the most of 'wonky' vegetables.

Clare takes a look at the number of socially conscious restaurants springing up around the country - and the motivation behind them. Plus with one major supermarket chain now selling boxes of wonky veg, chef Craig Grozier picks through one and suggests some ideas - other than soup - on getting the best from them.

28 minutes

Last on

Thu 3 Mar 201613:30
BBC Radio Scotland

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Broadcast

  • Thu 3 Mar 201613:30
    BBC Radio Scotland