by Rabobank

The remote rural restaurant aiming to be self-sufficient

After 18 years in London kitchens, chef James Ferguson and partner Alethea Palmer moved to a remote corner of Fife to open the Kinneuchar Inn, which sources meat, fish and vegetables from the Balcaskie Estate, but just a few months later Covid hit and the restaurant was forced to close. The FT's Tim Hayward and Daniel Garrahan travel to rural Scotland to see how this farm-to-fork restaurant navigated the pandemic.

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FT Food Revolution is a video channel looking at the people and businesses working to create a more sustainable food system - from tackling food waste and environmental health, to sustainable farming and food security. The channel alternates between independent reporting from FT journalists and expert posts from Rabobank.