At Northern Pasta Co., we're all about connecting with our community and bringing you conversations that inspire and spark curiosity. With that in mind, we’re thrilled to share our recent chat with the ever-inspiring Angus Birditt. Known for his creativity, passion, and commitment to championing British produce, Angus offers a refreshing perspective on life, work, and the power of community.
Angus, please introduce yourself to our community.
Hello! I am Angus, a food writer and photographer. I write a lot about artisan cheese, agroecological farming and interesting food producers who I believe are worth shouting about. My most recent book, A Portrait of British Cheese (Quadrille Publishing), explores the wonderful, diverse world of artisan cheese in the British Isles, specifically looking at its connection to the environment, community and culture. I’m also the editor of Our Isles, an award-winning platform that brings together the creative arts and nature.
You've been championing British farming and biodiversity for a long time, where
did that stem from?
I can think of two reasons where my passion for farming and biodiversity came from.
The first, well, it’s in the blood! If I look back into my paternal family history, the
Birditts had over ten generations of farmers in the East Midlands – quite remarkably,
six of those ten fathers being called the rather ancient name of Jeremiah! That dynasty died out a hundred years ago or so, but also my grandfather worked for the NFU who visited farmers across the South East to manage their insurance, so in a
roundabout way, I am doing the same thing visiting farmers but instead narrating
their stories.
The second reason is that I am a complete advocate for wildlife, particularly the
birdlife we have on these isles – I’m not the most superstitious of people, but when
the word ‘bird’ is in your name, it’s surely going to be a big part of your life! I love to
go birdwatching on my own or with my family and enjoy the natural environment
these birds call home, whether it’s for their lifetime or just a summer visit. Having
worked for many agroecological farming organisations, I understand that how we
farm our land is deeply connected to the health of our wildlife, conservation and
agriculture is one and the same. I strongly believe that promoting regenerative and
organic farming practices can both produce nutritious food and improve the health of
our natural environment, including our wildlife.
We can't not ask you about cheese, do you have a favourite?
Artisan cheese is a wonderful thing, as I’m sure you’ll agree! I have been exploring
the cheese culture for coming up to a decade now and I’ve never has such a
diversity of one food product. I’m often asked which is my favourite, and I always say
I don’t have a one! Sorry, I know that’s a very boring answer, but it does indeed
depend on the season, mood and circumstance. What I can do is list three cheeses
I’m enjoying this year, which are all so different in style and flavour but equally
delicious. Raw Milk Lancashire by Lowfields Farm, Lucky Marcel by Feltham’s Farm
in Somerset and one Irish cheese for you to try, Templegall by Hegartys Cheese.
At Northern Pasta, we love creating those daily moments of joy for people where they can enjoy a comforting meal with little fuss, what are your daily moments of joy?
I think it’s so important to highlight this! Life is so fast-paced and hectic at the best of times so it’s always important to slow down and take in moments of joy. My moments of joy in the day are: my coffee in the morning (definitely something to take time over, often drank outside watching the birds feeding or talking in the morning), a walk in nature (either along the river valley or nearby fields here in North Wales) and
reading my book before bed (I try to steer away from the heavy reading subjects like
agroecological farming issues but they often creep in, but other than that, I do enjoy
nature writers like Richard Mabey, John Lewis-Stempel and Gary Snyder).
Do you have a favourite season?
Late spring and early summer is my favourite time of year. I often thought that spring
was, and then autumn, but who am I kidding, I love when the sun is out, and nature
is at its fullest of life. I lived in West Dorset for nearly three years, living through three
Dorset winters, which I can tell you was rather difficult – if you have read Thomas
Hardy, you will be able to understand! But after that, I said no, I love summer, give
me more summer, please!
Any places, faces, or brands you'd like to call out?
Writing and photographing A Portrait of British Cheese, I was fortunate enough to
travel far and wide in these isles, exploring some remarkable places and meeting
some wonderful people and brands. One such place I loved was Northumberland
and the Scottish Borders. So beautiful it was draped in June sun, I was told by the
people in the area not to promote it (eek sorry!) as they say it is often forgotten and
passed by for more northernly destinations. Another place I encourage you to visit is
Bridport in West Dorset. I lived just ten minutes from this town for three years and
loved its charm and quirkiness.
A few brands and producers I am enjoying are;
Cereal Bakery (bakery and bookshop in Scotland)
Pipers Farm and Wild By Nature (championing good farming)
Elliott’s in Edinburgh (food writer and beautiful shop/brand)
Ffern (Organic Eau de Parfum)
Where The Light Gets In (restaurant in Stockport)
The Bull Inn (Organic hotel in Totnes)
The Real Cheese Project (championing good cheese)
Oubas Knitwear, Neem London and British Pasture Leather (regenerative fashion)
Fera (clothing brand)
And of course, those promoted on Our Isles!
Eat at the table or on the sofa?
Mainly at the table, but indeed the sofa does make an appearance.
Finally, what is your favourite Northern Pasta shape and dish you're currently
enjoying.
I’m really enjoying Northern Pasta’s Rigatoni. So much so, I thought to share with
you a recipe from my book, A Portrait of British Cheese. My recipe uses Northern
Pasta’s super scrumptious spelt pasta with tomato meatballs and a twist of wild
garlic. Wild garlic is the essence of spring for me, so flavourful and healthy.
Tips on how to forage can be found on my Instagram @angusdbirditt.
