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Joel Hart meets the award-winning restaurateurs behind some of the UK's most exciting and sustainable eateries
From the original zero waste pioneers, comes a new koji-based fermentation hub that aims to transform British cuisine
From tips, to ethical sourcing and a community food hub – make sure your eating out occasion helps others and the meal will taste all the nicer.
As the Knepp Estate opens the doors on its new ‘wilding kitchen’, founder and author Isabella Tree tells Ben Eagle about what species she wants to bring back next and why she hopes to blend in.
Former L’Enclume chef turned regenerative farmer-restaurateur Dan Cox talks Emma Henderson through his five-year project to put the farm front-of-house.
Food, Farming, Fairness, every Friday.
Find out more about Wicked Leeks and our publisher, organic veg box company Riverford.