As we step into 2026, we’re reminded that the best moments happen when people gather together around a table. From classics to exciting new flavours, great food is about turning ordinary days into memorable experiences. At Fooditude, our chefs craft menus grounded in sustainable choices that support people and the planet.
Looking back, it’s been a year of standout moments supported by the suppliers we’re proud to work with and partners who share our values and make every dish something to savour.
RISE Re:Gen Flour
Amazing food begins with responsible sourcing, and RISE Re:Gen Flour is a supplier we’re passionate about. Their flour comes from a regenerative farm, designed to care for the soil and the wider ecosystem.
What makes them so good
- Boosting soil health – enriching soil with organic matter to retain water and nutrients
- Minimal disturbances – reducing tilling to protect soil life and stored carbon
- Crop rotations – switching crops to encourage biodiversity and naturally reduce pests
Conventional farming can wear soil down over time, but regenerative practices keep it fertile, meaning every meal we create nourishes both people and the planet.
Dingley Dell Pork
Based in Suffolk, Dingley Dell Farm is run by brothers Mark and Paul Hayward, producing welfare-friendly pork in line with the RSPCA’s Freedom Food scheme. Their approach reflects a belief that the human–animal relationship defines welfare and ultimately taste.
What makes them so good
Dingley Dell’s Suffolk Red breed is outdoor-reared, handled with care, and given the space to behave naturally in stress-free environments. Nurtured in this way, the pork develops excellent marbling and intramuscular fat, thanks to a unique cross between Red Duroc and Landrace breeds. The result? Tender, juicy, full-of-flavour pork.
Angry Monk’s Wonky Vegetables
Founded in 2021, Angry Monk rescues wonky, imperfect, and surplus produce that would otherwise go to waste, redistributing it to foodservice operations. Sustainability sits at the heart of everything we do, so working with them helps us push our initiatives further.
What makes them so good
Using surplus produce gives our chefs creative freedom to build ever-changing, seasonal menus and fresh-first recipes. Choosing suppliers who share our values also helps us reduce carbon emissions and cut food waste, creating a cycle of positive impact that’s good for the planet and our people.
Looking Ahead to 2026
As we welcome the new year, we’re excited to continue building on these foodie partnerships. Together, we look forward to exploring new seasonal ingredients and craft fresh recipes, and create healthy meals that are crafted with care for the planet. Here’s to another year of flavourful experiences, responsible sourcing, and sustainable innovation.
Previous post
