Food Forever: guest menus, talks and after-hours events at Kew Gardens this summer

From Saturday 21 May to Sunday 18 September 2022.

Release date: 27 April 2022

  • Food Forever continues with an exciting programme of events
  • Four guest chef menus debuting at Kew’s Pavilion restaurant
  • Evening Talks series in the Temperate House
  • After Hours events allow visitors to explore Food Forever as the sun goes down

Kew Gardens’ brand-new programme, Food Forever, continues this summer with an exciting series of events taking place from May to September. Exploring the future of food in a rapidly changing world, Food Forever encompasses a series of large-scale art installations across Kew’s 320-acre UNESCO World Heritage Site, and a vibrant, thought-provoking exhibition in the Shirley Sherwood Gallery of Botanical Art by Pip & Pop, titled When Flowers Dream. Throughout the summer, Kew Gardens will also host a series of guest menus, talks and after-hours evenings, allowing visitors to reflect on how the food they eat can help to transform the planet for good.

Guest Menus at the Pavilion

Kew’s Pavilion Bar and Grill, sitting in the heart of the Arboretum and adjacent to the iconic Temperate House, will welcome a host of award-winning chefs for a series of unique culinary menus. Developed in collaboration with CH&CO and Executive Chef Brwa Ahmad, each menu will be plant-led, highlighting the positive environmental impact which reducing meat consumption can have on the planet. Confirmed chefs are Anna Jones (Thursday 19 May – Wednesday 15 June), Zoe Adjonyoh (Thursday 16 June – Wednesday 13 July), Tom Hunt (Thursday 14 July – Wednesday 10 August) and Dr Rupy Aujla (Thursday 11 August – Sunday 18 September), each presenting a selection of diverse and delicious dishes for visitors to enjoy.

Evening Talks in the Temperate House

A curated programme of evening talks in the Temperate House from June to September further explores the themes of Food Forever with a selection of thought leading writers, chefs, artists and scientists. Exploring a range of topics and issues from biodiversity loss to food circularity, from food waste to foods of the future, these events will feature contributions from panelists including Dan Saladino, Jenny Linford, Kaajal Modi, Dee Woods, Zoe Adjonyoh and Carolyn Steel.

After Hours

On select Friday and Saturday evenings in June and July, Food Forever After Hours will allow visitors to explore the Kew Gardens as the sun goes down. Whether encountering immersive installations by artists including Thomas Dambo and Serge Attukwei Clottey, exploring Future Food Stories as curated by multidisciplinary designers Sharp & Sour (supported by Quorn) or enjoying food tastings and live performances, these evening events offer a unique opportunity to soak up the ambience of the gardens at dusk, enjoy a selection of food alongside live performances, and discover more about the positive changes which we can make in our day-to-day lives to help secure the food for the future.

ENDS

For more information or images, please contact the Press Office at pr@kew.org.

Notes to Editors

About Royal Botanic Gardens, Kew

The Royal Botanic Gardens, Kew is a world-famous scientific organisation, internationally respected for its outstanding collections as well as its scientific expertise in plant diversity, conservation and sustainable development in the UK and around the world. Kew Gardens is a major international and a top London visitor attraction. Kew Gardens’ 132 hectares of landscaped gardens, and Wakehurst, Kew’s Wild Botanic Garden, attract over 2.5 million visits every year. Kew Gardens was made a UNESCO World Heritage Site in July 2003 and celebrated its 260th anniversary in 2019. Wakehurst is home to Kew's Millennium Seed Bank, the largest wild plant seed bank in the world. RBG Kew receives approximately one third of its funding from Government through the Department for the Environment, Food and Rural Affairs (Defra) and research councils. Further funding needed to support RBG Kew’s vital work comes from donors, membership and commercial activity including ticket sales.

About Anna Jones

Anna’s most recent book One Pot, Pan, Planet. One has been on the Sunday Times Bestsellers’ list for four months, topping the independent bookseller charts for weeks on end. Her book, ‘The Modern Cook’s Year’ won the most prestigious observer food monthly award for cookery book of the year. Her previous books have been nominated for the James Beard, Fortnum & Mason and André Simon awards.

Anna’s books are sold in 10 countries and have been translated into 5 languages. In June 2021, Anna released The Vegetarian Kitchen, a digital cookery course hosted by the Create Academy. Anna believes that vegetables should be put at the centre of every table, and is led by the joy of food and its ability to affect change in our daily lives. Anna currently lives in East London, with her husband and son.

About Zoe Adjonyoh

Zoe Adjonyoh is a chef, writer, entrepreneur and founder of Zoe’s Ghana Kitchen. Zoe has been pioneering modern West African food in the forms of supper clubs (London, Berlin, New York, Accra, Wales, Russia), her own restaurant in Brixton, pop-ups, street food and events since 2010. In 2017 she released her debut cookbook ‘Zoe's Ghana Kitchen’, which was republished and released nationwide in the US on October 19th, 2021 and landing her a spot on The New York Times Best Cookbooks of 2021 List.

Zoe’s mission as always been to bring the great flavors of West Africa to a wider audience and this has been acknowledged through great positive press and publicity for our food and concept, being named as one of “London’s hottest chefs” by Time Out and being named one of ‘The 44 Best Female Chefs’ by Hachette Cuisine France. She was honored at the James Beard Foundation In New York and given the Iconoclast Award in 2018 and in February 2019, she was invited to speak at TEDXOxford about Food: Its Importance to Cultural Stepping Stones of Understanding and Exchange.

At the start of the COVID-19 pandemic, Zoe converted her entire catering operation into an online spice store selling house spice blends, salt mixes and single origin ingredients from small independent organic farms in West Africa; and a community kitchen to feed those most impacted by the pandemic (including the NHS staff) in her East London community of Hackney - serving 500 meals per week out of her home. In April 2020, Zoe launched Black Book Global, a representation agency and platform for POC in the food industry and released her new podcast ‘Cooking Up Consciousness’. Most recently, Zoe has joined the board at ‘The New American Table ’ and ‘Gods Love We Deliver’ and is now the Director of Women’s Programs at the James Beard Foundation in New York City.

About Tom Hunt

Tom Hunt is an award-winning chef, writer and presenter whose approach to food is rooted in its connection to climate change, championing a way of eating that prioritises the environment without sacrificing pleasure, taste and nutrition.

He is the author of the new cookbook Eating for Pleasure, People & Planet (2020) which includes his thesis on food sustainability philosophy. Hunt also writes about food and the environment in magazines and newspapers including a weekly recipe column for the Guardian called ‘Waste Not’.

Hunt has 20 years experience in food, agriculture and sustainability working with chefs, farmers, academics, charities and nutritionists as a food educator and facilitator. Starting out as a chef, he opened his first restaurant Poco in Bristol, winning many awards including Best Ethical Restaurant at the Observer Food Monthly Awards.

In 2011 Hunt also founded the Forgotten Feast – a social enterprise promoting sustainable food through dining and celebration. Forgotten Feast created banquets with food waste and/or topical ingredients, highlighting important concerns in the food industry. Hunt works closely with various charities including Fareshare, Fairtrade, The Soil Association and is a signatory of the Chef’s Manifesto – a United Nations SDG2 initiative, that calls on chefs around the world to champion climate-friendly cuisine in their kitchens for a more diverse, sustainable and delicious future.

Hunt contributed in the development of the Chefs' Manifesto Action Plan - a thematic framework which outlines how chefs can contribute to the SDGs through simple, practical actions. Designed as an educational tool, the Action Plan details simple actions chefs can take in their kitchens, classrooms and communities to deliver a better food system for all. He co-produced and hosted the Chef’s Manifesto podcast, series 1 and 2 and co-hosted series 3, interviewing global leaders in food sustainability for an international audience.

Following his BA (Hons) Fine Art degree, Hunt began his career in food education in 2004 working under Hugh Fearnley-Whittingstall as a course leader, cook and food stylist at River Cottage and on the TV series. Whilst at River Cottage he was responsible for designing the content for his workshops. Since then he has continued to create workshops and courses for events and cooking schools including a recent collaboration with Le Cordon Bleu. Mr Hunt’s vocation has made him an expert in his field with a deep understanding about how food can benefit culture, support biodiversity and reverse climate change, culminating in an approach to food that can help change the world.

About Dr Rupy Aujla

Dr Rupy Aujla, MBBS,BSc, MRCGP, is an NHS GP working in Emergency Medicine, completing a masters in Nutritional Medicine and a fellow on the NHS Clinical Entrepreneur Programme. He is the founder of The Doctor’s Kitchen, which strives to inspire and educate everybody about the beauty of food and medicinal effects of eating well.

Creating healthy and delicious recipes using carefully selected ingredients, he explains the clinical research behind them and shares across his media platforms (Instagram, Podcast, website, YouTube, Facebook). In January 2022 he launched an exciting new app for The Doctor's Kitchen – helping users to improve their health using food, with research backed recipes tailored to health goals using a simple but smart algorithm that the research team developed in house. Dr Rupy is a Sunday Times bestselling author, with three cookbooks published by HarperCollins - The Doctor’s Kitchen and Eat to Beat Illness and the latest, Doctor's Kitchen 3-2-1, released in January 2021.

Dr Rupy often appears on TV shows such as This Morning, Saturday Kitchen, BBC Morning Live and recently hosted a prime time tv show for Channel 4 with Prue Leith - Cook Clever Waste Less. He has also been commissioned to work on two series for the BBC - both featured on BBC Food and BBC iPlayer - Cooking in The Doctor's Kitchen & Thrifty Cooking in The Doctor's Kitchen. In addition, he is an accomplished TEDx speaker. He is also the founding director of Culinary Medicine, a non-profit organisation which aims to teach doctors and medical students the foundations of nutrition, as well as teaching them how to cook.

About Brwa Ahmad

Starting his career in a small Kurdish café, Brwa’s love for food and culture grew. He then progressed to a Jewish restaurant to broaden his cultural and food knowledge, followed by a classical French establishment training under Morgan Meunier. As Brwa’s love for local produce grew, he moved out to Kent to work in the garden of England. Brwa is now the Executive Chef at the Royal Botanic Gardens Kew, where his focus is on unusual grains, Kew’s kitchen garden, foraged products found by Kew’s horticultural team and plant-based food.

What we are doing to keep visitors safe

The safety and wellbeing of our visitors is of the utmost importance to us and we are continually monitoring and responding to the Covid-19 pandemic as it evolves. We are adhering to government advice in our planning to ensure visitors and staff remain safe while enjoying Food Forever. Safety measures will reflect government advice at the time of the exhibition run and will be clearly communicated across RBG Kew’s channels and onsite.

Listings Information

Food Forever: After Hours

Friday 10, 17, 24 June / Saturday 11, 18, 25 June / Friday 1 & Saturday 2 July, 7.30pm – 10.30pm (last entry 9pm)

Food Forever: Evening Talks

Thursday 2, 16 & 30 June / Thursday 14 & 28 July / Thursday 11 & 25 August / Thursday 8 September, 7pm – 8.30pm

2 June: What will our grandchildren eat?

Looking to both our history and near futures, this panel discussion explores how the food we eat is changing at extraordinary rate. What can we learn from different food traditions and cultures to sustain future generations in a changing world? Chaired by food journalist Dan Saladino.

16 June: Understanding the true cost of our weekly shop

This panel examines the critical issues of food poverty and rising living costs alongside climate and biodiversity loss and the urgent need for our diets to become less environmentally destructive. Thinking about food through the lens of social and environmental justice, we ask: how we can achieve healthier and fairer food systems for all?

30 June: Equity and circularity through food 

Plant and crop diversity is critical to our collective health and wellbeing. This discussion explores how we might reimagine the food systems that shape our lives. If we could start afresh with equity and circularity in mind, what would our food systems look like now?  Chaired by chef and writer Zoe Adjonyoh.

14 July: Imagining a menu for tomorrow

Looking to the future, this panel explores how chefs and growers are transforming the way we eat in the UK, and what our diets might look like in the decades to come. How can traditional or lost foods become part of future solutions, and what are the innovative ideas from chefs and growers today? Chaired by Jenny Linford, editor of Kew Cookbook.

28 July: Making changes one harvest at a time

This panel discussion explores our food systems from the perspective of farming and growing communities, with an in-depth look at where our food actually comes from. Where is innovation in food growing taking place, locally and globally, and how might the communities involved be better supported in the future?  Chaired by food & farming actionist Dee Woods.

11 August: Food waste(d) — How can we feed our cities?

One of the biggest challenges we face today is food waste, not just at a local level but also at an industrial one. Hear from our panel how this issue relates to the way we live in the 21st century, and what can be done to combat it. Panellists include author Carolyn Steel.

25 August: A healthy body for a healthy planet

Exploring the relationship between human and planetary health, this panel explores how dependent our personal health is on that of the planet. We ask questions about the medicinal properties of plants and fungi, nutrition, and also how our dietary decisions impact the planet we all depend on.

8 September: Transforming our food systems for tomorrow

Over the course of Food Forever, we’ve explored dozens of critical issues and questions shaping the future of our food systems. In our final panel event, we draw learnings from across the programme and ask what tangible actions can be taken forward in a changing world. Panellists include Professor Alexandre Antonelli, Director of Kew Science