global chefs, local produce The world’s best ingredients

The days when ‘British produce’ conjured images of suet pudding and sausage ’n’ mash are over. Today, forward-thinking chefs are using stellar UK ingredients to elevate their authentic international cuisines. For reasons of sustainability, creativity or quality, they are minimising imports, buying local and forging fascinating supply lines. Say hello to these united nations of food.

KOL, London

For years, Mexican chef Santiago Lastra refused to cook Mexican food in Europe. He couldn’t get the right ingredients nor justify contributing to a “broken” global food system by importing them. But then came Copenhagen.

Arriving in Denmark in his mid-20s, Santiago was fascinated by how new Nordic cooking coaxed unexpected flavours from local ingredients. Slowly, it dawned on him: by manipulating spicy horseradish or citrussy ferments he could