What does it take to run a restaurant that embodies sustainability in every sense of the word? In this episode, Lucy Allon speaks with Karena Armstrong, the passionate chef and co-owner of The Salopian Inn, about her commitment to local produce, ethical cooking, and the role of women in shaping the future of food. She speaks about working closely with farmers and producers, adapting to the rhythms of the seasons, and finding joy and meaning in sustainable practices. This episode is a masterclass in what it means to cook with care — for the environment, for the community, and oneself.

Key Takeaways:
Karena opened Salopian Inn despite having lost her confidence after a break from cooking.
The restaurant reflects the community and focuses on local, seasonal produce.
Building relationships with producers is essential for quality and sustainability.
Sustainability encompasses environmental, economic, and human factors.
Diners are becoming more conscious of their spending and its impact on the planet.
Women in the culinary industry are gaining visibility and respect.
Mentorship and support among women in the industry are crucial for growth.
Sustainability practices can lead to creative culinary solutions.
The future of The Salopian Inn includes off-grid plans and a new book.
Culinary culture is a vital part of community identity and sustainability.

Standout Quotes:
"I just sort of winged it."
"I think it could still go a long way."
"You have to see it to be it."

Episode Chapters:

00:00 The Journey to TheSalopian Inn

05:24 Building Relationships with Local Producers

13:30 Understanding Sustainability in the Culinary World

21:31 The Evolving Consciousness of Diners

32:58 The Future of Salopian Inn and Culinary Innovations

35:46 Quick Fire Questions 

 

Links

Website: https://salopian.com.au/ 

Instagram: https://www.instagram.com/salopianinn

Instagram: https://www.instagram.com/karena_armstrong 

Karena’s restaurant recommendation in Rome: Armando al Pantheon

This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com 

The Salopian Inn, Karena Armstrong, sustainability, local produce, women in culinary, restaurant industry, South Australia, food culture, community, dining experience

What does it take to run a restaurant that embodies sustainability in every sense of the word? In this episode, Lucy Allon speaks with Karena Armstrong, the passionate chef and co-owner of The Salopian Inn, about her commitment to local produce, ethical cooking, and the role of women in shaping the future of food. She speaks about working closely with farmers and producers, adapting to the rhythms of the seasons, and finding joy and meaning in sustainable practices. This episode is a masterclass in what it means to cook with care &mdash; for the environment, for the community, and oneself.
Key Takeaways:
<ul>
<li aria-level="1">Karena opened Salopian Inn despite having lost her confidence after a break from cooking.</li>
<li aria-level="1">The restaurant reflects the community and focuses on local, seasonal produce.</li>
<li aria-level="1">Building relationships with producers is essential for quality and sustainability.</li>
<li aria-level="1">Sustainability encompasses environmental, economic, and human factors.</li>
<li aria-level="1">Diners are becoming more conscious of their spending and its impact on the planet.</li>
<li aria-level="1">Women in the culinary industry are gaining visibility and respect.</li>
<li aria-level="1">Mentorship and support among women in the industry are crucial for growth.</li>
<li aria-level="1">Sustainability practices can lead to creative culinary solutions.</li>
<li aria-level="1">The future of The Salopian Inn includes off-grid plans and a new book.</li>
<li aria-level="1">Culinary culture is a vital part of community identity and sustainability.</li>
</ul>
Standout Quotes:
<ul>
<li aria-level="1">"I just sort of winged it."</li>
<li aria-level="1">"I think it could still go a long way."</li>
<li aria-level="1">"You have to see it to be it."</li>
</ul>
Episode Chapters:
00:00 The Journey to TheSalopian Inn
05:24 Building Relationships with Local Producers
13:30 Understanding Sustainability in the Culinary World
21:31 The Evolving Consciousness of Diners
32:58 The Future of Salopian Inn and Culinary Innovations
35:46 Quick Fire Questions&nbsp;
&nbsp;
Links
Website: <a href="https://salopian.com.au/">https://salopian.com.au/</a>&nbsp;
Instagram: <a href="https://www.instagram.com/salopianinn">https://www.instagram.com/salopianinn</a>
Instagram: <a href="https://www.instagram.com/karena_armstrong">https://www.instagram.com/karena_armstrong</a>&nbsp;
Karena&rsquo;s restaurant recommendation in Rome:&nbsp;<a href="https://armandoalpantheon.it/">Armando al Pantheon</a>
This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at <a href="https://www.unox.com">www.unox.com</a> and <a href="https://www.unoxcasa.com">www.unoxcasa.com</a>&nbsp;
The Salopian Inn, Karena Armstrong, sustainability, local produce, women in culinary, restaurant industry, South Australia, food culture, community, dining experience

Welcome to the Straight To The Source podcast, where leadership meets the future of food.

Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.

With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.

From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.

Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.

Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.

To stay up to date, follow Straight To The Source on Instagram, Facebook and LinkedIn.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia&rsquo;s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider&rsquo;s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>,&nbsp;<a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date, follow Straight To The Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook </a>and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.