Category Archives: April – Articles

In terms of vegetables, April is a transitional month.  The very last of the winter vegetables begin to shoot, a signal to use them up quickly and get the ground … Read on →

The sour, lemony flavour of sorrel has been appreciated in Britain at least since Roman times and is the first herb of the year around which I can deliver the “dinner of herbs” promised at the outset of this series. Read on →

In Easter Biscuits we can see some of the clearly defined regional preferences that have largely been blurred by commercial food production and countrywide distribution. Read on →

The quality of grass may not be something that you have ever really considered yet this is the main determinant of the quality of the meat or dairy we eat. Read on →

Seasonality in food is the very foundation of sustainable eating and trying to predict when a food will be at its peak of flavour (and hopefully most plentiful and therefore cheapest) is an important step forward for the UK’s food culture. Read on →

Does the enthusiasm shown by the young men working at Warminster Maltings contain lessons that could be applied across the entire agricultural sector? Read on →

Eggs are symbolic of new life and with more people keeping their own hens together with a ban on battery cages next year, they certainly could represent a rebirth of appreciation for real food. Read on →