Meet Guest Broth-er Teo Della Torre

We recently caught up with Guest Broth-er Teo, a London based food photographer, content creator and ex Pizza chef, who recently created three summer inspired recipes for us, including a umami packed chia pudding, a vibrant gazpacho soup and a mouth-watering take on French toast.

Keep reading to find out more about Teo and why he loves our bone broth.

Tell us a little bit about yourself…

I’m a London-based photographer and content creator, primarily working in food. I split my time shooting for restaurants and food and drinks brands, developing recipes and content, and organising food popups and events.

What inspired you to start creating food content and doing photography? 

I’m Italian-French so was very fortunate to grow up with lots of tasty food, but really had no intention of working in food. But after a completely unrelated geography degree, I decided to pursue photography more seriously and did a few different creative jobs over a couple years. I’d gotten more and more into cooking throughout my studies and even more once covid hit so I ended up starting a small pizza popup and working as a chef for a few months while I did a bit of freelance creative work. Then the two somehow merged about 2 years ago, doing food photography and content, just merging my two passions into one!

What role does sustainability play in your approach to cooking? 

I’d say sustainability in food is something I’m quite passionate about, but maybe not in the way you’d expect. I think sustainability needs to be thought of in a slightly more holistic way, rather than spending too much time on things like carrot stem pesto and diy veg peel broth. I think we need to focus on how the wider food systems we rely on are broken and hurting all of us. Industrial agriculture is destroying soil, supermarkets are putting farmers out of business and increasing prices for consumers while making record profits. Those can be quite daunting concepts but a change as small as shopping at your local greengrocer or market, or supporting brands that farm regeneratively can make a difference over time.

What’s the most unusual or unexpected dish you’ve made using bone broth, and how did it turn out?

I’d say the beef bone broth gazpacho I made for you guys! I wouldn’t have thought of adding it to a raw and cold soup but it turned out great. Maybe not for everyone but it added a depth of flavour which you don’t normally have in gazpacho!

What advice would you give someone looking to improve their culinary skills and particularly looking to experiment with bone broth in their cooking?

I think the biggest thing you can do to improve your cooking is learn techniques rather than recipes. That can be very simple things like charring something , or braising, or making a soup. Once you add those basics it’s so easy to improvise and have more fun in the kitchen, rather than being overly reliant on recipes. For bone broth specifically, I’d say think of foods where you normally add water or even milk. Making a korean spring onion pancake, add broth instead of water, same with replacing the milk in french toast with bone broth. A lot of liquids you can easily replace with broth and add loads of flavour to whatever it is you’re cooking!

What inspires you the most when it comes to the dishes you create and the ingredients you use? 

I do think my food is very inspired by my heritage and particularly Italian food. Even when cooking other cuisines, the ingredients and flavours I come back to are so often mediterranean-y! Aside from that, I love eating with the seasons, it’s cheaper and seasonal produce is so much tastier! Blood oranges feel so special because they’re only available for a short period, same with spring asparagus, or summer tomatoes etc!

Finally, what’s your favourite flavour of Borough Broth bone broth and how do you enjoy it?

Ooh that’s a tough one, but I reckon the chicken bone broth! It’s makes a really good ramen broth!

You can keep up to date with all things Teo, here.