The Hungry Gap explained
Spring feels like a time of growth and possibility. And yet from March to May is a time known as the Hungry Gap, in which the availability of UK-grown produce drops to the lowest point in the year. Alex, our Food Resilience lead in Stroud, explains what this means for us and what we serve at The Long Table.
Navigating Winter as a Hyper-Seasonal, Pay-As-You-Can Restaurant
Head Chef Sarah explores the challenge and thrill of embracing seasonality through the winter months
Nourishing Community
Musings from Tom in the depths of January on what nourishing community means to us at The Long Table. Your stories and encouragement shared, bright yellow cards, and a reminder - amazing things happen when we eat together.
Why chicken was off the menu - until now
You may have noticed that chicken doesn’t feature on our menu - you're more likely to find vegan or vegetarian dishes, beef, venison, hogget or pork on our board. That’s because we’re very fussy about our meat sourcing. We don’t buy a lot of meat, and when we do it’s from hyper-local farms. Here’s why chicken is such a rarity on our menu, and why soon it will finally be making an appearance…
Start with Noticing
Tom has been feeling reflective over the new year, and here shares his thoughts on what it can be, in the midst of the busyness, to pause and take a moment as we take a seat at the table. To notice the people and the world around us, and do our best to find a calm centre of gratitude for the things in front of us.