Cookalong for Farm Africa
In partnership with Cookalong TV, our ambassador Ashley Palmer-Watts put on a live cook-along for viewers to join in at home and help farmers in eastern Africa to thrive.
Video: Cookalong TV
Cook along with Chef Ashley Palmer-Watts
On Tuesday 27 October, Farm Africa were delighted to team up with Cookalong.TV for a live stay-at-home cooking session with our ambassador and acclaimed world-class chef Ashley Palmer-Watts.
Ashley chose to cook a delicious Roast Cod with Thai Clam broth and cooked along live with a group of competition winners in front of a live YouTube audience.
Ashley has been an ambassador for Farm Africa for many years now and has visited several of our sustainable farming projects. At the start of the cook-along, Ashley set the scene on his experience witnessing the impact of our sustainable farming projects, first hand, sharing photos and stories.
It's not too late to cook along or donate. Catch up on the cook-along now via Cookalong TV's YouTube and access the the full recipe here.
Text to donate
It's not too late to donate and support the work that Farm Africa are doing to change the lives of farmer’s in eastern Africa. You can catch up on Ashley's cook-along now. Text to donate codes from the cook-along replay are still active and we continue to welcome donations.
Text COOK followed by the amount you’d like to donate to 70470.
Text COOK 5 to 70470 to donate £5.
Text COOK 10 to 70470 to donate £10.
Text COOK 20 to 70470 to donate £20.
Texts cost the donation amount plus one standard rate message.
Catch up on the cook-along with Ashley Palmer-Watts on YouTube.
Roast Cod with Thai Clam broth
Ashley Palmer-Watts
Biography
Originally from Dorset, Ashley Palmer-Watts’s love of food began with his love of the countryside and his familiarity with the seasons and exceptional produce of the British Isles. An after-school washing up job in a local restaurant at thirteen ignited a passion for cooking that has resulted in a career spanning almost twenty years. After leaving school, he started to work at Le Petit Canard in Dorset where he learnt the fundamental disciplines of the kitchen whilst spending most of his free time visiting producers and suppliers.
Ashley joined Heston Blumenthal at The Fat Duck in Bray in 1999 when it had just received its first star. Within two years, he was promoted to Sous Chef and he became Head Chef in 2003. The restaurant gained it’s third Michelin Star in 2004. From 2008, he was the Executive Head Chef for the Fat Duck Group overseeing development at The Fat Duck and The Hinds Head in Bray, The Crown Pub in Bray and The Perfectionists’ Café at London Heathrow Terminal 2.
In 2010, along with Heston, the pair immersed themselves in British food history researching the lost culinary heritage of Britain. They created the unique menu of historically inspired British dishes for the restaurant Dinner by Heston Blumenthal, London. The restaurant was awarded its first Michelin star in 2012, followed by its second star in 2013. Dinner by Heston ranked in the top 10 of the worlds 50 best restaurant list for 8 consecutive years and received an array of Global awards.
More recently Ashley has left his role of the last 20 years as Chef Director for Dinner by Heston Blumenthal and the Fat Duck group to work on exciting new ventures, including his first Restaurant with his wife Emma.
