ISORROPIA

Yesterday we provided a light lunch for Isorropia, a truly fantastic wellbeing organisation based at Medina Valley Centre in Newport. Our main production kitchens are based there, and we are committed to providing a wellness café with Isorropia in the very near future. The purpose of yesterday was for Isorropia to present their ambitious plans to potential funders to turn the existing Medina Valley site into a mental health centre of excellence for the Isle of Wight. As part of the day I gave a quick talk about The Big Eat Co. which I’m sharing with you below. To work with an organisation with such shared values and ethics means the world to us!

And please do visit www.isorropia.uk and check out all the amazing work they do on the Isle of Wight.

The Big Eat Co. isn't just another catering company; it's a testament to our collective belief in doing good while enjoying good food. We cater for individuals, weddings, functions, corporate events and more.

From the moment I met Charlie and Vicki, the brilliant minds behind Isorropia, I knew that our paths were destined to intertwine. Their passion behind all the amazing things Isorropia do to change people’s lives, and their commitment to wellness resonated deeply with me. I immediately recognised the potential for a relationship that could make a real difference.

At the heart of The Big Eat Co. lies a commitment to wellness, not just in the food we serve but also in the way we operate. We believe in nourishing both body and soul, and that's why we're not just focusing on what goes on the plate but also on the people behind it. One of the most inspiring aspects of The Big Eat is its dedication to employing individuals with mental health backgrounds, offering them not just a job but a chance to regain their footing and confidence in the workplace. Through training and support, we're providing a meaningful step forward for those who often face barriers to employment. Working in partnership with Isorropia allows us to do this and give something back to the wonderful Isle of Wight community.

But our commitment to wellness doesn't stop there. Partnering with Isorropia has opened up a world of possibilities for us. The vision of a wellness café at Isorropia, utilizing Island produce and promoting good nutrition in every bite, perfectly aligns with our ethos. Food isn't just sustenance; it's a celebration of culture, community, and connection. And through our collaboration with Isorropia, we're not only creating delicious meals but also fostering a sense of belonging and well-being.

Central to our partnership with Isorropia is the shared commitment to sustainability. Future plans include growing our own produce in Isorropia's allotment, meaning we will not only be reducing our carbon footprint but also ensuring that every ingredient that graces our plates is fresh, local, and responsibly sourced. Composting our biodegradable containers we bring back from every event and using this on the allotment completes the cycle.

 Sustainability isn't just a buzzword for us—it's a way of life, and through our collaboration with Isorropia, we're turning that vision into a delicious reality.

In essence, The Big Eat Co. isn't just about food; it's about making a difference. It's about creating a world where sustainability, ethics, and wellness aren't just ideals but guiding principles that shape everything we do. Working together with Isorropia isn't just important—it's essential. Together, we're not just catering, we're nourishing hearts, minds, and communities.

WHY THE BIG EAT?

I’ve been having a lot of client meetings recently, where I have spent ages talking about me, what I and The Big Eat Co. can offer and why our values align. I think for any potential new client or food partner its important to know what they are buying into, who they are trusting with their big day, event or business.

So here’s a synopsis. How and why the Big Eat Co. was formed.

I grew up in the backsticks of Wiltshire, born into a family all involved in hospitality in some way. Grandparents, parents, uncles, and aunts, it was not surprising my first job whilst still at school was in a restaurant. All those years ago this restaurant was kinda groundbreaking back then, and at the time I had no idea this would shape my beliefs and philosophies regarding food.

It was a vegetarian wholefood restaurant, everything was made from the freshest, organic ingredients. Produce came from local fields, cheeses came whole and unpasteurised from Welsh cheesemakers. Milk was from the local farm. Dishes were created and menus written from the produce that turned up in the morning. Refined ingredients were never used, so we worked with unrefined sugar, carob instead of chocolate. This food was the good to eat, not only good to taste but good for you.

To this day I am passionate about ingredients more than most. I need to know how and where they were produced/raised. They are integral to everything we do, and we need to know their story.

My next stint in life took my to Leeds Uni to study Hospitality Management. Its here I found another love, Leeds United, but that’s another story! Following this my early career found me in London working at Claridge’s and The Ritz. Living in Mayfair, living the best life and working in the finest hotels in the world. Sometimes I look back and go fuck, what a time that was!

After London it was more 5 star hotels, this time with Rocco Forte Hotels. I worked in Edinburgh, Cardiff and Manchester looking after all thing’s food and beverage. During this stint in my career I was fortunate enough to work with Marco Pierre White. Love him or hate him, his passion about food, from farm to table to second to none.

Then came the jump to event catering, the passion I found in this time of my life is why The Big Eat Co came to fruition. Heading up operations for the North West’s largest independent event caterer was a job not without its challenges. But seeing hundreds of happy couples have the best day of their life, that we had helped plan in minute detail, large corporate events at the most unbelievable venue run without a hitch and producing food in such quantity was the biggest buzz ever for me.

12 years ago we moved to the Isle of Wight for a “quieter” life…… Is there such a thing? Well we decided to run a restaurant for 5 of them. Not quiet, but a real opportunity to embrace the islands produce, cook incredible food and have a hell of a ride along the way. Specialising in flavours from around the world using local ingredients, some of the dishes we created there are now Big Eat staples.

And then UKSA, an amazing maritime charity, I have looked after all things hospitality there for 7 years. Great fun, great people and a charity doing truly amazing things for young people. Whats not to love?

Until I got the bug, the event catering bug again. I wanted to create a catering company with a difference. With soul, with ethics, where people and produce really matter.

And that brings me to the hear and now. Owner/Chef of The Big Eat Co. A place where ingredients matter, flavours matter, sustainability matters. Almost full cycle from where I first cooked all those years ago. Food that’s good for the soul and for you!

ETHICAL FESTIVE FEASTS

A Feast for the Planet: Tips for a Sustainable and Ethical Christmas Meal

The festive season is a time for joy, gratitude, and coming together with loved ones. As we celebrate the spirit of Christmas, it's also an opportunity to embrace sustainability and ethical choices in our festive feasts. Creating a meal that is both delicious and environmentally conscious can be a fulfilling way to contribute to a healthier planet. Here's a guide to cooking a sustainable and ethical Christmas meal that will taste amazing whilst leaving a positive impact on the world.

1.     Choose Locally Sourced Ingredients: Start by selecting locally sourced, seasonal ingredients for your Christmas feast. Supporting local farmers not only ensures fresher produce but also reduces the carbon footprint associated with transportation. Visit farmers' markets or opt for a local and organic shop to find the freshest fruits, vegetables, and other culinary delights. We are blessed on the Isle of Wight to have many small independent stores to choose from.

2.     Embrace Plant-Based Options: Incorporating more plant-based dishes into your Christmas menu is a sustainable choice that reduces the environmental impact of animal agriculture. Consider delicious alternatives such as roasted vegetable platters, plant-based protein mains, and inventive salads. There are countless plant-based recipes that capture the essence of festive flavours without compromising on taste.

3.     Mindful Meat Choices: If your heart is set on serving meat, opt for ethically sourced and sustainably raised options. In our house meat has to be part of our festive feasts, even though we have a vegetarian daughter. Look for labels such as "grass-fed," "free-range," or "organic" when purchasing meat. These choices typically support more humane treatment of animals and environmentally friendly farming practices. Here on the Island we have many independent farms and butchers, so avoiding the supermarket is super easy.

4.     Reduce Food Waste: Christmas often brings an abundance of food, but it's crucial to minimize food waste. Shop mindfully, plan your menu carefully, consider portion sizes, and find creative ways to repurpose leftovers. Composting is an excellent way to deal with food scraps, contributing to a healthier environment. I will be sharing loads of fantastic recipes to use up leftovers on the run up to Christmas.

5.     Ditch Single-Use Plastics: Transform your festive table into an eco-friendly haven by avoiding single-use plastics. Use reusable plates, cutlery, and cloth napkins to reduce waste. If you must use disposables, use biodegradable or compostable options. Everything we use at The Big Eat Co. is compostable. For us there is no other option. Re use last years table decorations, there really is no need to buy new ones every year.

6.     Support Sustainable Seafood: If seafood is on your menu, make sure it's sustainably sourced. Look for certifications like MSC (Marine Stewardship Council) when purchasing fish and seafood products, ensuring that they come from responsibly managed fisheries. Again, on the Isle of Wight there are several fantastic fishmongers with produce caught off our shores. Seek them out, its worth it!

7.     Homemade Treats and Beverages: Instead of buying pre-packaged snacks and drinks, opt for homemade treats and beverages. This not only adds a personal touch to your Christmas meal but also allows you to control the ingredients and packaging, reducing waste, and helping the planet. Google is your friend here, but if you are stuck for ideas, just get in touch.

By incorporating these sustainable and ethical practices into your Christmas meal preparations, you can create a feast that not only tastes and looks amazing but also contributes to a healthier planet. Let this festive season be a time for celebration and make conscious choices that benefit both our bodies and the planet.

Wishing you all an amazing festive period, for any help or tips, just get in touch.

Mark