The FoodTalk Show
A hug in a glass
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A hug in a glass

Duration: 50 minutes
Credits:
  • Henry Boorman
  • Paul Foulkes-Arellano

As a country, we (or rather our politicians) may find it difficult to negotiate our way out of Europe or even know which party we belong to, but we're very good at lots of other things.

In 2018 we managed to win a penalty shootout in a football game, we didn’t finish bottom of Eurovision and globally we continue to be the best at queuing. In fact, we even produce the best food-related podcast in the world (us, obviously).

One of the things that we haven’t been famed for, until recent years, has been making wine. However, over the course of the last 20 years or thereabouts we've been climbing up the quality ladder. We could even claim to be among the best at creating sparkling wine.

What about normal red and normal white though? We're not as famed for that yet, but we’ve found a company to rival the French, Spanish and Portuguese – they're the Redhill Farm Estate.

Henry Boorman came to walk us through their story and explain how they're the only vineyard in the country to produce more red than white wine. We had a bit of a taste too…obviously.

Another string to Redhill Estate’s bow is their sustainability. Their wines have a unique cork made from sugar cane waste and they don’t have a plastic capsule on the bottle. Their sustainability angle is thanks in no small part to Paul Foulkes-Arellano. Paul works for the design consultancy company, Precipice, and they're working with a whole host of manufacturers in the hope of ridding plastic from the planet.

Wine – good. Sustainability – good. Anti-plastic – good. This week’s FoodTalk episode – good!

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