A short film showcasing Trewhitts', Peter "Chippy" Grant, and his cooking philosophy.

As a vegan chef, as much as possible, Chippy works with local, organic farms, local suppliers, and forages too. Not only is this better for the planet, but it also allows him to explore interesting and unique produce and flavour profiles that might otherwise be overlooked.

We followed Chippy for a couple of days as he met suppliers, foraged and cooked up a feast, from Bristol Fungarium to Three Pools Farm, nestled in the foothills of the Black Mountains in Wales.