Tillingham Wines

May 2021 - Visiting Tillingham Wines in East Sussex, for a wine tour and discussion on low intervention wine making and regenerative farming. Using traditional methods and a no waste restaurant, owner and winemaker, Ben Walgate is working hard to create a business which is low impact on the planet, uses local produce and employs people who learn methods from him and bring new ideas as they turn their farm into a biodynamic one. Like restaurant Silo, which doesn't have a bin with a no waste ethos, Tillingham produces very little waste. I asked Chef Tom Ryalls in the restaurant kitchen how he used the waste skins from the winemaking process. He described how they caramelised the grape skins by scorching, releasing the last of the natural sugars, then to creating a caramel which was used with baked celeriac to add sweetness, colour and flavour. Even the pigs ate the last of any left over scraps.

Connecting, engaging and learning from people - questions and answers

Confirm copying