ABOUT
Tomorrow’s Kitchen is a community interest company led by chefs and growers, providing free resources to help professional kitchens contribute to a just and resilient food system that supports people and planet.
our mission
To provide pioneering information on agroecological foods we chefs should be celebrating on our menus right now. The Today’s Menu website section provides advice on how to sustainably source these ingredients and an array of innovative ways of working with them . Chefs have the power to shape food trends and bring positive change to the food system.
To spread our FREE ONLINE MANUAL far and wide to help chefs eliminate single-use products and minimise waste. We promise to improve and expand the manual as we continue to collaborate with chefs worldwide and research into best kitchen practices.
To continue to grow our incredible NETWORK of GLOBAL CHEFS, providing a platform for sharing practical ideas and hacks, and inspiring others to get creative and make impactful changes towards a waste-free kitchen.
MEET OUR TEAM
JACK FEENY, FOUNDER
Jack worked as a chef in London and Devon for 8 years including stints at Pidgin, The Conduit and The Riverford Field Kitchen.
NMEP was founded as place to share the solutions and techniques of chefs already doing great things to reduce single-use products. The manual was launched in 2021 and since then has developed to encompass the broader mission above.
After completing an MSc in Regenerative Food, Farming and Enterprise in 2023, Jack is now working as a grower and chef in North Devon at The Collective at Woolsery. His passion lies in food forests and showcasing the flavour potential of perennials.
hANNAH THOMAS, COmmunications manager
Hannah trained at Ballymaloe cookery school in 2017 and has since been working as a chef at restaurants across Bristol, London and Devon. She is currently working at Glebe House, as well as running events and retreats under her own brand ‘Herbs & Wild’.
At TK, Hannah spends her time booking and running Today’s menu workshops, reaching out to chefs for our Today’s Menu contributions, planning our social media and supporting Jack in all aspects of our latest developments.
Jack Peppiatt, Research and Strategy
Jack is a grower and researcher whose work centres around food system transition and ecological land use in the UK.
He has worked on land-based projects throughout Wales, Scotland, and England, exploring forestry, habitat restoration, and regenerative food systems.
Most recently, he has been working as a grower at Birch Farm in North Devon. Jack also runs his own design and consultancy service, offering advice on agroforestry projects and the transition towards agroecological systems.
EMILY COOK, WORKSHOP FACILITATOR
Emily is our East Anglian Workshop Facilitator. She trained at River Cottage HQ in Devon in 2016 and has since worked in ingredient-led kitchens, including St. John Bread & Wine, Blue Hill at Stone Barns, and Meadowsweet, as well as the wholegrain bakery Dozen.
Her approach centres on understanding where food comes from, treating it with care, and letting its natural flavours come through. She sees kitchens as collaborative spaces where techniques are shared and ideas develop.
More recently, she founded Flora, a female-led café and catering company in Norfolk, where she brings together what she has learned over the past decade. Working closely with local producers and growers, she focuses on serving simple, well-considered food in a welcoming setting
Sam Ratanji, workshop facilitator
Sam is our London Facilitator for Tomorrow's Kitchen. She is a Nutritional Therapist, Chef and Food Educator with a deep understanding of how healthy soil and quality food can nourish both the body and the planet.
As founder of The Life Larder community, an Ambassador for the Soil Association, and former Course Director at the College of Naturopathic Medicine’s Natural Chef School, Sam works to empower people with delicious, nutritious recipes and stories that benefit the environment and our health.
ADAM COMBER, workshop facilitator
Adam is our Midlands based workshop facilitator. His career has largely been shaped by his obsession with food waste. While working as a barback at Pitt Cue Co. he noticed how much was being thrown away at the end of each service (notably, the delicious mash!) so made the move into the kitchen to see if he could change that. During his time at various London restaurants, he annoyed numerous head chefs by recycling anything going towards the bin into questionable staff food.
In 2020, Adam helped set up the Borough Food Cooperative - a pantry model food hub and community kitchen which helps redistribute leftover fresh produce from Borough Market’s wholesalers to ~400 households every month. Since, he launched wonky vegetable recipe kits that delivered over £250,000 worth of surplus food to community organisations across the capital. Adam continues to run food support projects in London.
