Sign up for the five latest stories, once a week.
Our spring-summer 2022 edition has a theme of seasonality: what is it, how is it changing, is it even still possible to eat seasonal in an era of climate change? Also featuring a cover interview with rising star and ecological grower Poppy Okotcha, a revamped Lifestyle section complete with art, culture and health, features on Easter lamb, shellfish and fruit and veg, and opinion pieces from chefs, foragers and food historians on what seasonality means to them.Read now
'I started what I thought would be a simple barbecue pop-up last year and thought it would be easy to source everything from close by. I quickly found that it wasn't...'
Slothy Chef on “Can sustainable food feed Britain?”