A head chef from the Lake District has been selected to join a research
group in Ecuador to find out about more sustainable food
production techniques and farming.


Daniel Winstanley from the English Lakes Hotels Culinary Academy applied
to take part in the initiative through Kendal College to explore new
practices in farming land management, crop growing, energy and water
resourcing.

Under the UK government’s Turing Scheme training programme, the group
will be staying and working at Río Muchacho organic farm and eco-lodge,
an international examle of sustainable land management, permaculture design and agro-ecology.

In a small valley on the coast of Ecuador, the 10-hectare
sustainable farm features ‘food forests’, extensive vegetable gardens,
pasture, agroforestry areas and models of alternative energy. Over one
hundred crops are rotated throughout the year, the farm is also home
to a diverse range of livestock.

During his two-week placement as a member of the farm team,
Daniel will learn about optimising production and crop growing
using permaculture principles and design ecosystems, renewable energy
and water recycling.

Daniel said: “Our role will be to look at different food production and sourcing methods and practices which can be adopted and adapted for the UK and which can achieve low carbon solutions.

“I hope I will return with knowledge and skills to benefit English Lakes
Hotels in terms of sustainability, food waste reduction and more
efficient cooking methods. This will feed into our ongoing engagement
with local suppliers and add to our training offer with the Culinary
Academy based here at Low Wood Bay Resort & Spa.

“It's also a great opportunity to experience Ecuadorian cuisine, learn
about their cooking techniques and develop vegetarian and healthier
eating ideas for dishes on our hotel menus.”


The country’s cookery methods focus strongly on grilling and Daniel
hopes he can find, develop and introduce new dishes for The Wild Boar
Inn and the hotel group’s restaurant Blue Smoke at Low Wood Bay.

English Lakes Hotels Resorts & Venues managing director Ben Berry said:
“The funded research trip offers Daniel the chance to look at more
sustainable working practices in food production and maximising use of
fruit and vegetables for less waste.

“We are also taking measures to purchase carbon offsets for Daniel’s
flights. We look forward to hearing about his findings and looking at
ways to incorporate them into our daily business to make us more
sustainable.”