
- Meat
- Soil
- Animal welfare
Sacrificing lamb
Eating lamb at Easter is a strong cultural tradition rooted in religion – the only problem is it may be out of season. Hugh Thomas finds out more.
By Hugh Thomas - 14th April 2022
0Eating lamb at Easter is a strong cultural tradition rooted in religion – the only problem is it may be out of season. Hugh Thomas finds out more.
By Hugh Thomas - 14th April 2022
0Eating, ethics and ecology: Rob Percival’s new book explores the psychology and emotions behind our meat choices and the wider implications for politics and culture.
By Nina Pullman - 23rd March 2022
10It’s complicated but the way we buy food and how it’s grown is just as important as what we eat.
By Jack Thompson - 25th February 2022
36The soil and wildlife benefits of organic farming are being recognised with farmers tipped to receive double previous subsidies while organic sales continue to grow.
By Nina Pullman - 9th February 2022
3Some farmers are moving away from organic to unaudited ‘regenerative’ systems while sustainable food choices are still price exclusive, say chefs, growers and suppliers talking to Londoners on food…
By Nina Pullman - 8th February 2022
9Farmers are starting to produce ‘soy-free’ chicken and pork as the world wakes up to the link between deforestation, soy and animal feed.
By Jack Thompson - 9th December 2021
10Pig farmers face crisis as drastic shortage of butchery workers adds to Brexit-induced jobs vacuum.
By Nina Pullman - 6th October 2021
3While it may sound like the latest buzzword, regenerative farming in the UK is a grassroots movement led by farmers to reduce pesticides, move away from grain to grass-fed, and restore soil fertility…
By Wicked Leeks - 18th August 2021
5Better a bad score than no score at all? A new eco label on food that includes carbon footprint might not be perfect but it’s a step forward for transparency and better sourcing, writes David Burrows…
By David_Burrows - 5th July 2021
0The inconsistent weather last year meant slow ripening of the chilli fruits, and although many varieties can be picked green, most benefit from the sun ripening them for the best flavour, writes…
By Chris Wakefield - 18th May 2022
0There is some nostalgia within green circles for the 1940s, mainly because the war and subsequent rationing imposed a healthy diet and very low tolerance of waste, writes Simon Fairlie in his new…
By Simon Fairlie - 18th May 2022
0Wicked Leeks’ series of live events will host food writers Melissa Hemsley and Ixta Belfrage this summer as part of a series with women in food and sustainability.
By Wicked Leeks - 18th May 2022
0Turn veg into star-studded gems with whatever you have in the fridge in this delicious South Asian 'nine-jewel' korma from chef Asma Khan.
By Wicked Leeks - 12th May 2022
0For Mental Health Awareness Week, plant-based chef Lauren Lovatt explores what food benefits the mind and shares her recipe for ‘sizzling courgettes’.
By Lauren Lovatt - 12th May 2022
0I did my best to thank the 35 staff (almost all French) for helping to make it the success it is today; for the beautiful cabbages, the joy they bring to the farm, and their hard work.
By Guy Singh-Watson - 11th May 2022
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