Out & About Magazine Autumn 2020

FOOD & DRINK – HONESTY The last few months have proved how unpredictable life can be says ROMILLA ARBER so learn to enjoy the new world

T he last time I wrote about food and my business, Honesty, in Out & About magazine the world was altogether a different place. Would I have started the business at all if I could have predicted the devastation that this virus would cause? Who knows? Humans are determined beings though and react well in times of challenge and that is certainly the mindset that I am trying to adopt as each week passes since March. The ability to get outside during the pandemic has been a saviour in terms of my mental wellbeing. I, like others, have had the time to

the close relationship between food and nature, which is incredibly sad. We can change this with an alteration in attitude to food and how we eat, every time we go and shop for food, whether in a shop or a café or restaurant. Many of our Honesty venues allow and encourage our customers to make the most of the outdoors, whether it is the garden at the Crown and Garter or the many walking and cycle routes that bring people to our doors. Since last writing here, we have opened a couple of new sites, one being our café at the Base in Greenham business park – a lovely airy building with plenty of space which is very welcome during these times

“The ability to get outside during the pandemic has been a saviour

in terms of my mental wellbeing”

of social distancing. Whether you are working in the business park, passing in your car along the A339 or enjoying the Common to walk and to exercise you are most welcome, as are your dogs. We are currently open on Tuesdays through to Saturdays as we try to keep staff levels under review in these difficult times. So take what you can from the new world, enjoy the outdoors and let us never take it for granted again.

appreciate life’s simple pleasures – bird song, panoramas, wildlife and of course the healing and nurturing power of good food – all things that we in western civilisation have possibly been taking for granted. Nature, food and cooking are so interlinked that it should be impossible to be interested in one without the others, but, unfortunately, the way we as consumers have been encouraged to have what we want exactly when we want it and our reliance on ultra processed food has severed

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