In 2017 and 2018 The morning boat invited artist duo Cooking Sections to develop CLIMAVORE, a diet that functions as a practical conservation tool, used to improve and preserve the quality of our water supply and the biodiversity of local habitats.

In collaboration with local chef and food systems researcher India Hamilton, Re-wild my plate expands on this initiative and continues discussions that took place exploring the notion of conservation cooking in the local context, from Forest Farm Feasts and Deep-Rooted Meats, to Cover Crop Salads and Hedgerow Liquors. Guests were invited to share and consume ideas regarding the future of food and food production on the island of Jersey.

For Skipton Open Studios and the Picquet House Takeover, we attempted to detail how the management of the island’s ecology might tie in with the production and consumption of food and the sourcing of nutrients. A collection of plates explored the potential within these systems, from uncultivated landscapes and natural infrastructures, to progressive farming practices.

Tasting sessions and discussions with India Hamilton explored waste innovation within local food supply chains. We used whey left over from the Classic Herd cheese making process and highlighted the amount of pumpkin that is thrown away each year, to make Whey & Pumpkin Seed Gazpacho and fresh Ricotta, served with Brancage Pesto, Seed and Seaweed crackers from Wild Health and sourdough bread using flour milled at Quetivel Mill by the The National Trust for Jersey. Local grower Mark Forskitt provided the organic garlic. Seriously good food.

Visitors were invited to consider what a deliciously sustainable plate or menu might include and write this on one of our empty plates. The plates that were created during the week will be used as the inspiration and service for a meal exploring some of the ideas that have been generated.

India Hamilton is a Le Cordon Bleu trained chef and food systems researcher who looks to improve food systems, from production to wellbeing and waste. India encourages people to think before they cook, working with a range of collaborators to exchange ideas and reinvigorate underused resources.

http://indiahamilton.squarespace.com/