From Soil to Plate: The Chef Who Became a Farmer

A few years ago, Anna Wynants decided to combine her two biggest passions: farming and cooking.She opened ‘De Keukentafel’, which is both a small organic regenerative farm and a fine dining restaurant.Every morning, she walks into the gardens with her coffee to see what’s thriving, what’s ripe, and which ingredients are ready to find their way onto the menu.For a creative chef like her, it’s like paradise: a whole range of fresh and delicious ingredients to choose from. She then expertly and lovingly harvests, transforms and elevates these ingredients to create beautiful, original and delicious dishes. I had the pleasure of trying some of her food, and it’s truly exceptional.I left De Keukentafel deeply inspired by both the place and the person behind it. I hope this conversation leaves you feeling the same.✨TOP 50 FARMERSAnna is one of 50 farmers selected for Top 50 Farmers 2026, a farmer-first accelerator program designed to empower, connect, and elevate regenerative farmers across Europe.  This episode was produced in collaboration with Top 50 Farmers to bring you an example of how regeneration is being pursued in many contexts and many ways. Discover more - www.top50Farmers.com✨DE KEUKENTAFELhttps://www.de-keukentafel.com/✨DEEP SEED PODCASTFollow us for more stories about regenerative pioneers, scientists and experts (click on the ‘subscribe’ button under the video)Email us at [email protected] on Ausha. See ausha.co/privacy-policy for more information.