The Hungarian Kitchen Top 150 Producer Guide has been published

Ten or fifteen years ago, most of the best Hungarian chefs complained that they had to go abroad for really high-quality ingredients, while the majority of households also consumed industrial food. Today, all important raw materials can be obtained in high quality in Hungary, where the farm to table movement has already taken root – said the chairman of the editorial board of Magyar Konyha at the presentation of the gastro guide on Wednesday in Budapest.

Anikó Lévai said that the publication selects from these high-quality small producers, businesses, and communities, giving priority to those practicing sustainable farming. The editors also paid attention to what kind of community surrounds the businesses, he noted.

However, he added: despite all these aspects, it was a difficult task to narrow down the list to 150, which shows the gratifyingly high number of quality producers.

Anikó Lévai also visited the FeteKert café, where the book presentation took place, and emphasized that the café and its shop on the upper level of the Fény Street Market offer top-quality products from local producers as part of the Felzárkózó settlements program.

Miklós Vecsei, the prime minister’s commissioner responsible for social inclusion, said that the program coordinated by him brings together the 300 poorest Hungarian settlements. As a result, in recent years, around 100 hectares of agricultural land have been reclaimed from grazing, and raw materials and finished products produced in small settlements are delivered to more and more retail units, he added.