I love Robin Rea, chef at Rusty Pig in Ottery St Mary. Robin is a real meathead, and is totally committed to ethical food. Robin raises his own pigs on a smallholding, and sources seasonal ingredients from local suppliers. He’s extremely committed to this ethos, and when we meet up at the restaurant, as often as not someone will pop in and offer him some wild boar, a fresh catch or a bunch of beetroot freshly pulled from the allotment.
I help Robin to keep his profile up in the region through PR, including press releases, reviews, feature articles, social media support and awards submissions – he’s been shortlisted in a number of awards and has won a few, too. He’s a bit of a community champion on the quiet, too, raising funds for Ottery Carnival Committee to help make sure that Tar Barrels continues, and supporting other up and coming chefs, so there are always lots of great stories bubbling away.