Now in its 6th year, Peixe em Lisboa takes place over 10 days, with cooking classes, wine pairings, chef demonstrations and tastings provided by top Portuguese restaurants. Rupert Parker spent a couple of days soaking up the atmosphere and sampling the food.
Sourcing food locally is fast becoming a mantra for those who care about where what’s on their plate comes from. Yet venture into any supermarket and it’s piled high with produce from all over the world. Fruit, in particular, has often journeyed thousands of miles before it gets to the checkout, much of it grown in South Africa’s Western Cape. Scandalous, you may think, but an environmental audit throws up some surprising results. Rupert Parker sets off to investigate