Think acorn-fed pork is the preserve of prized Spanish Ibérico ham? Think again. Meet the new breed of farmers rearing pigs rarer than the Siberian tiger in the fertile woods of…
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Meet the makers shaking up the British curing scene with rare breed charcuterie made with lesser-known native meats and game including mutton and muntjac. Caprelous’ award-winning charcuterie includes smoked mutton –… -
Grass fed beef is more nutritious, better for the environment, and better for the farmer. No wonder interest in 100% pasture fed beef is on the rise. Pedigree Devon Cattle at Luke… -
The ultimate lamb cuts guide – everything you need to know about different cuts and the best way to cook them. With Easter Sunday fast approaching, it’s time to think about… -
Why you need to forget everything you thought you knew about eating spring lamb. Sheep with their lambs in the summer at Fernhill Farm. Easter Sunday lunch wouldn’t be complete without… -
Here’s what you need to know about the hungry gap – the annual dip in fruit and veg grown in Britain – and what homegrown talent is best to eat right…
