Adrienne Eiser Treeby, self-professed pork whisperer, fearless heroine and managing director at Crown & Queue Meats, tells us what makes British charcuterie special, why bangers are called bangers and what she’d…
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As the Great British Summer begins to murmur with patches of non-greyness, we grab the picnic blanket to ponder one of life’s big questions. Have supermarkets ruined the picnic with bland… -
‘Sustainably sourced’ might be an everyday phrase, yet what happens between the field and the kitchen? Megan Perry of the Sustainable Food Trust investigates how the demise of the local slaughterhouse… -
New investment, new skills and a snowballing knowledge of England’s terroirs have all contributed to a thriving English wine scene. Christian Lowe tells us which English wines to swap in this… -
Tender, delicate and mild, kid goat is fast emerging as the new sustainable alternative to chicken, lamb and beef. Hugh Thomas speaks to the UK’s first commercial outdoor-reared billy farm to see… -
Earlier this year Farmdrop made a commitment to dramatically reduce the amount of plastic packaging in its supply chain. Although we were doing better than most in the category, we wanted…
