Eat right, stay brilliant – so it says on every box of our favourite Rude Health cereal.
Next up in our A Panad With… feature is Nick Barnard, co-founder of the company with his wife Camilla. We rarely find someone as discerning about what they consume, as you will see in his answers to our questions.
As well as incredible products and standout packaging and design, Rude Health are well-known in the industry for the ‘Rude Health rants’, which are always a highlight of the Abergavenny Food Festival for us. Nick and Camilla invite anyone with strong opinions on food to let off some steam on a subject of their choice. You can watch last year’s videos on the website here.
Here we chat porridge oats, chicken feet, and lard.
WHAT WAS YOUR FIRST JOB?
Assistant and personal pilot to Bernard Ashley, founder of Laura Ashley
WHAT DID YOU HAVE FOR BREAKFAST THIS MORNING?
Rude Health sprouted porridge oats, made with water and Halen Môn finer flake salt with Hurdlebrook Guernsey raw cream on the side, a cup of Square Mile coffee (filter & black), a pastured egg from Cwmfron Farm, Tylwch, some homemade sprouted sourdough spelt (Rude Health) toast with lots of fermented Normandy butter, finished off with a glass of homemade dairy kefir and a fermented cod liver oil pill
WHERE DO YOU GO OUT TO EAT?
Elliot’s, Borough Market
WHAT’RE YOUR THREE FAVOURITE INGREDIENTS?
Chicken stock made with their feet and heads, and a split pig’s trotter
Raw, fermented Normandy butter
WHAT DOES HALEN MôN GO BEST WITH?
Our sprouted porridge oats
WHAT’S YOUR GUILTY FOOD PLEASURE?
Any food grown unsustainably
WHERE DO YOU THINK IS AN EXCITING FOOD SCENE OR CITY?
WHAT’S THE MOST UNDERUSED INGREDIENT?
WHAT DO YOU EAT WHEN YOU GET HOME AFTER A LONG DAY (OR NIGHT) AT WORK?
Home made mak kimchi and rice
WHAT’S YOUR FAVOURITE COOKBOOK?
I’m writing it right now