In the Kitchen with…Tom Hunt

Tom Hunt, an eco-chef, waste activist and author of ‘Eating for Pleasure, People and Planet’, invites us into his kitchen for a chat

Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. He is also judging the ‘English/Welsh Wine’, ‘Vegetarian’ and ‘Organic’ categories in our Great British Food Awards. We got to know him (and his kitchen) a little better!

What is your home kitchen like?

It’s a small galley kitchen with open shelves filled with jars of different ingredients. I’ve painted it pink, because it looks good on my Instagram videos! We have a gas hob but I wish we had an induction hob, as it’s better for the environment.

What are your current favourite dishes to cook for supper?

That would be sushi or paella. Our daughter loves vegan sushi with lots of vegetables for the filling. We sometimes use other grains, like buckwheat, instead of sushi rice. The paella is also plant-based, using lots of seasonal tomatoes, and we cook it outdoors over an open fire.

Are you a chaotic or an organised cook?

I’d like to say I’m an organised chef, but things don’t always go according to plan. Perhaps it’s better to try and be a flexible cook, and adapt to changing circumstances.

Who are your dream dinner party guests?

The three guests I would choose have all been massively inspirational to me. The first of these is Chef Dan Barber, who is my main chef inspiration. He’s so committed to sustainable dining, and has really helped shape the way I cook.

My second dinner party guest is Johan Rockström. He’s a Swedish professor and known to be one of the world’s most influential earth scientists; it was him who first proposed the concept of planetary boundaries.

Finally, my third guest would be Vandana Shiva. She’s an environmental activist and a key advocate for small farmers and seed sovereignty.

What’s your ideal cooking playlist?

If you look on WastED London’s Spotify account you’ll be able to see a cooking playlist I made for them, which includes all of my favourite tracks to cook to. Two of my favourite bands are on it – Sylvan Esso and This is the Kit.

Is there an ingredient you would never cook with, and why?

I would never cook with fish species that have critically low stocks. There are more of them than you think, including skate, eel, cod and salmon. The Marine Conservation Society has set up the Good Fish Guide to help you find more sustainable fish, which you can download.

Want to try Tom's food?

​We love Tom’s recipe for smokey quinoa salad, which uses autumnal fruit and vegetables like plums and pumpkin. It’s pleasing to the eye as well as on the palette!

See Recipe