- The big interview
- Plant-based
Spicing it up
Acclaimed chef-restaurateur Romy Gill talks to Wicked Leeks about writing a homage to her mother and why she loves Ready Steady Cook.
By Nina Pullman - 13th March 2020
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The big interview
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- The big interview
- Ethical business
- Organics
Cereal sustainability
Alex Smith tells Wicked Leeks how finding £2 on the floor led to the world's first organic cereal brand and why changing power structures is the key to true sustainability.
By Nina Pullman - 19th February 2020
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- The big interview
- Food waste
- Plastic
The power of personality
Melissa Hemsley on her mum's kitchen common sense, how TV chefs encourage food waste and why she’s just as conflicted about ethical life choices as the rest of us.
By Nina Pullman - 10th February 2020
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- The big interview
- Eating & drinking
- Environment & ethics
Cooking up a food strategy
Henry Dimbleby is the man leading the UK's first national food strategy since WWII. Here he tells Hugh Thomas how he will fix ‘things that are obviously stupid’ and why the conversation around meat…
By Hugh Thomas - 4th February 2020
2
- The big interview
- Meat
- Farming
Ask the expert
Sustainable nutritionist Dr Pamela Mason on a common sense diet, and why she gets ‘distressed’ about meat versus veganism.
By SJ Butler - 5th December 2019
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- The big interview
- Eating & drinking
A new track and field
Olympic champion and Riverford's new ambassador Greg Rutherford tells Wicked Leeks why an athlete's mindset helped him win MasterChef, his plans for retirement and why he loves cabbage.
By Nina Pullman - 21st November 2019
1
- The big interview
- Organics
- Eating & drinking
Eating and ethics
On the eve of opening her newest pub, Geetie Singh-Watson talks sustainable sourcing, gender equality and the secret behind running 'a bloody good inn'.
By Nina Pullman - 14th November 2019
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- The big interview
- Environment & ethics
Folk sisters
The Sony-signed folk trio Wildwood Kin talk sustainability, mental health, and why they love C.S.Lewis.
By Nina Pullman - 31st October 2019
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- The big interview
- Environment & ethics
Fighting for nature
Environmental journalist George Monbiot talks to Nina Pullman about getting rid of livestock, microbial protein and why this is the moment he’s been waiting for.
By Nina Pullman - 9th October 2019
16
Latest articles
- Grow your own
- Inequality
Allotment land declines as demand surges
Study finds allotment land has fallen by 65 per cent since mid 1900s with urban deprived areas most affected, despite benefits to food security and mental health.
By Nina Pullman - 1st April 2020
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- Local sourcing
- Climate change
Covid-19 is bringing local food to the fore
Coronavirus shows us how there is a resilient local food supply chain ready and waiting in the wings with huge potential for food security, writes Marina O’Connell.
By Marina O'Connell - 1st April 2020
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- Veg Hacks
- Recipes
Veg Hacks: Salt-baked celeriac
Watch the first of the new Veg Hacks series and try salt-baked celeriac: a no fuss way of approaching this gnarly-looking vegetable.
By Bob Andrew - 30th March 2020
2
- Food waste
- Eating & drinking
How to freeze fruit
From a segment of lemon for an emergency G&T to ready-to-go fruit compotes – here’s how to freeze what fruit.
By Bob Andrew - 30th March 2020
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- Food waste
- Eating & drinking
How to freeze veg
Make your own frozen mash, keep a stash of herbs or learn how to freeze each type of leafy green in these top tips for how to freeze veg.
By Bob Andrew - 30th March 2020
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- News from the farm
- Farming
Valuing what is close
If there is a silver lining to this cloud, it may be that we learn to value more what is close – be that vegetables or people.
By Guy Singh-Watson - 26th March 2020
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