Twice awarded two Michelin Stars, for each of his two restaurants, Martin Blunos is one of the country’s most celebrated chefs. He has taken a traditional and simple dish of mushrooms on toast and added some dazzle to turn it into an exquisite low carbon meal to be made with farmed or foraged mushrooms.
“I support Climate Week’s sustainable food campaign wholeheartedly because our future depends on it. My mushrooms on toast dish, in my eyes, ticks all the boxes; it’s homely, hearty and I’ve created it using sustainable mushrooms (farmed or foraged). Anything on toast is real comfort food in my book – Enjoy!”