They are very focused on waste reduction and have recently developed pasta made from waste bread infused with foraged ingredients with the help of Nottingham University who won a national award for their project.

With their 2nd business they also run foraging courses across Nottinghamshire, Derbyshire and Devon, where they teach guests how to make their foraged products to take home and enjoy at a range of exciting venues including an Alpaca farm and a beach cafe.

In addition they are currently developing a range of natural dyes using foraged ingredients and supermarket surplus defined for landfill and mordants to make a range of woods dyes and eco clothing products 

visit Jamies website at https://www.rigsbys.uk