Thomasina Miers is a cook, food writer and television presenter, an entrepreneur and the co-founder and Executive Chef of Wahaca Restaurants - cooking fresh food inspired by the food markets of Mexico, using free-range meat, sustainable fish and recycling everything down to its food waste. Wahaca won the SRA’s Sustainable Restaurant Group of the year award in 2012 and have won various other awards for the sustainability of the business, the quality of the food and its value. Tommi has presented various cookery shows on television and radio, including A Cook’s Tour of Spain, Wild Gourmets, Mexican Food Made Simple and The Kitchen Cabinet (BBC R4). She is the author of six books, her latest book is all about chillies - CHILLI NOTES, Recipes To Warm The Heart (Not Burn The Tongue) is published by Hodder & Stoughton, 2014. In addition to the day-to-day running of the restaurants, Tommi is a passionate supporter of slow, seasonal food, and local markets. She wholeheartedly and vocally supports the Fish Fight campaign and recently cooked insects in Oxford for the Grand Banquet of Rainforest Insects amidst the Ghost Forest trees with experts in the field of food security. In 2013 Tommi and Tristram Stuart launched a new campaign The Pig Idea which aims to reverse the ban on feeding catering waste to pigs. As part of the campaign, the Feeding the 5000 team in partnership with Wahaca Mexican Restaurants will be rearing 8 pigs in London's very own Stepney City Farm. At the end of this trial period The Pig Idea hosted The Pig Feast in Trafalgar Square where they provided a free meal to thousands of people as a way to raise awareness of the campaign and the issues. Tommi lives in London with her husband and two young daughters.
My connection with seafood
Sustainably sourced seafood is a key ingredient in my recipe repertoire.
Why sustainability is important to me
I am a passionate advocate of good food, responsibly sourced and wonderfully cooked. I support fair-trade producers and local markets and campaign for a variety of worthwhile causes . Wahaca won the SRA’s Sustainable Restaurant Group of the year award in 2012 and has won various other awards for the sustainability of the business, the quality of the food and its value.