As chefs, we have the privilege of not just cooking food, but shaping culture, community, and the way we connect to the land. For me, food has always been more than what’s on the plate, it’s about relationships, fairness, and resilience.
At The Warren in Carmarthen, Wales, I’ve spent the last nine years building a restaurant that puts sustainability at the centre, sourcing from local farmers, running on renewable energy, and making decisions that support both people and the planet. Our ethos has always been aligned with the Chefs’ Manifesto: prioritising local and seasonal ingredients, reducing food waste, and advocating for a food system that restores rather than depletes.
In 2021, I co-founded Cegin Hedyn CIC, a community kitchen and allotment that operates on a pay what you can model. Here, volunteers, neighbours, and growers come together to cook, eat, and grow food. We catch rainwater, compost food waste, and use every meal as an opportunity to nourish not just bodies but also community bonds. The project demonstrates the power of chefs stepping beyond the kitchen to advocate for food that is good for people and the planet.
Being recognised as the BBC Morning Live Community Food Champion 2024 was not just a personal honour, but a celebration of everyone who has worked with me to prove that food sovereignty and joy can go hand in hand.
This International Chefs Day, I encourage fellow chefs everywhere to reflect on the change we can create, whether through sourcing one ingredient differently, teaching a young person how to cook, or building a community project from the ground up. Our knives, our voices, and our creativity are powerful tools for change.
Let’s keep cooking for a better future, together.
