We asked 12 prominent foodies for their 2020 food resolutions

Bored of New Year resolution talk? Us too – unless it involves food, of course

Bored of New Year resolution talk? Us too – unless it involves food, of course. We asked some prominent local foodies what they were planning for the new decade.

Jenny Chandler, author and cookery teacher:

“Last year our family ditched supermarket shopping for Lent, but this year we’re giving the full 12 months a go. I’m not promising that there won’t be the odd 9pm sprint up the road to the Co-op for a lemon, but we’re refilling bags and jars with dry ingredients at a store up the road, shopping at local markets and grocers for fresh stuff and sorting a glass bottle milk delivery. We have such an extraordinary wealth of producers and suppliers right here on our doorstep in the West Country that it really shouldn’t be too difficult.”

Romy Gill, chef:

“I don’t follow food trends, but there are lots of reasons to get behind minimising plastic. Next year I really would like to go plastic-free, and also be sure to support more small and local producers. It’s so much better for the economy.”

Ping Coombes, cook and MasterChef winner:

“I’d like to explore fermenting my own drinks. I had a Malaysian friend who introduced me to pineapple Champagne that he made using pineapple offcuts, which I love, so I might start doing that next year and serve it at my supper club (Ping’s Makan Club). We have to do more to tackle food waste, so my aim is to explore inventive ways to do that!”

Mark Taylor, food journalist and restaurant critic:

“This will be the year when I actually start saying ‘no’ to bread when offered it in restaurants. We are blessed to have some amazing bakeries in the region but it has its downside as I’m addicted to the stuff, which isn’t great for my expanding waistline. A typical day might see me consuming toast in the morning, bread before lunch if I’m reviewing a restaurant and quite possibly bread before dinner. I must be scoffing a loaf a day and it’s time to show some willpower before I really do need elasticated trousers!”

Tessa and Elliott Lidstone, owners of Box-E:

“We have always had a zero-landfill policy at Box-E and push to create minimal waste. Recycling is good, but we are working with our suppliers towards packaging-free deliveries in returnable and reusable crates and boxes. Both Psychopomp and Espensen Spirit take their empty bottles back for refilling and it’s progress like this, alongside other initiatives like the Bristol Cheesemonger’s milk dispenser, that we’ll really be advocating in 2020.”

Hywel Jones, executive chef at Lucknam Park:

“As sustainability becomes an ever-increasing priority, the team are going to explore and improve our sustainable credentials by working closely with our producers, suppliers and organisations such as the Marine Conservation Society.”

Andy Clarke, food TV producer:

“I love cooking, but I find myself opting for the same recipes time and time again. So, I’ve decided that this is the year that I make myself try a new recipe every week. I don’t always follow recipes word for word – I like to find ingredients in shops and delis, or even in my store cupboard, and then think about how to incorporate them into my cooking – but I need to be more adventurous with experimenting with flavours, that’s what 2020 will be all about!”

Mark Olver, comedian and Belly Laughs founder:

“I want to be able to spell and pronounce ‘quinoa’ and ‘kombucha’ without having to hesitate first. And I want to learn to like keen-wah and kom-boooch-ah. And I really want to be able to order both of them without wanting to order chips and a Diet Coke, just in case I lose my adventurous side halfway through. Also: fish. (Eating, not spelling).”

Genevieve Taylor, author:

“As a freelance cookbook author, I am always cooking (and writing) at home, generally on my own. As much as I enjoy my own company, my goal is simply to get out more. Specifically to meet fellow food freelancers over lovely food and drink at Bristol’s veritable feast of good places to hang out.”

Kate Hawkings, drinks writer and consultant:

“I’ll be doing my best to stay ‘mindful’ in 2020 – mindful of the planet and my bank balance. So, I’m keeping my eye on good bag-in-box wines – their carbon footprint is 10 per cent that of wine in glass bottles, and lower transport costs mean they’re generally good value – as well as ‘refill stations’, such as at Better Food stores, where you can refill your own bottles with decent wine from a box. More Wine and When In Rome are good local BIB companies to look out for.”

Niall Keating, head chef at Whatley Manor:

“I’m going to increase my meat-free cooking – I’m pretty sure that more of our guests will follow a flexitarian diet. We’re becoming more informed about what effects our food consumption has on the planet, and with that comes the opportunity to make better decisions on what food we eat, how often we eat it and where we buy our produce and ingredients from. I’m looking forward to the challenges 2020 will bring.”

Briony May, baker and Great British Bake Off contestant:

“The main thing I want to focus on is getting back to baking for pleasure again, as a lot of what I make now is for work. Don’t get me wrong, I love my job, but I really want to make more treats for my friends and family, as well as baking more with my daughter, Nora.”