Top TV chef Hugh Fearnley-Whittingstall is to keep a Rocket Composter that has been on trial at his River Cottage headquarters on Park Farm. The eco-friendly cook now plans to recycle his entire kitchen’s food waste with the help of the Tidy Planet product.
Mr Fearnley-Whittingstall designed the site known as River Cottage to be low-energy and is well known for championing local produce. He hopes to have a completely sustainable kitchen before long, but at present there is already a biomass boiler providing hot water and heat, a wind turbine providing power, and a rain water collection for use in the garden and kitchen.
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The chef’s latest addition to his eco-friendly factory is the Rocket Composter, which has been on trial at the kitchen for the past few months, converting all waste into compost. Food scraps are turned into quality compost in just 14 days with the addition of waste woodchip. The finished product is being used around the River Cottage gardens to enhance the growth of plants and crops.
Mr Fearnley-Whittingstall said the Rocket has allowed his kitchen to dispose of food waste sustainably and stop it going to landfill where it damages the environment. He added that the compost will also enhance the taste of his home grown food.
The Rocket can compost up to 1,400 litres of organic waste a week using the process of aerobic decomposition. The machine is mainly powered by the energy produced by the food’s bacterial breakdown, so only a small amount of electrical power is needed.
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