Artisan Cheese - Stichelton
The Nottinghamshire produced Stichelton has been creating quite a stir in the cheese world. It is essentially a Stilton but cannot be called Stilton, yet Stichelton is actually the Anglo-Saxon name for the town of Stilton from where Stilton cheese gets its name. Confused? Read More
British Chorizo
A mutual love of cured meats gave Somerset based friends, Tim French and Matthew Chiles, the idea to create their own chorizo using a combination of British pork and traditional Spanish artisan production methods. Read More
H Forman and Son
Harry Forman was amongst thousands of Jewish people who fled the Russian empire at the end of the 19th century. Many of them, including Harry, settled in the East End of London. Missing some of the tastes of home, they shipped over barrels of salted salmon from the Baltic to smoke their own fish. But, after discovering Scottish salmon, several enterprising individuals, seeing a lucrative business opportunity, developed a milder ‘London Cure‘ for the fresh fish and set up commercial smokeries. Read More
Kentish Cobnuts
In the early 1900s there were over 7,000 acres of cobnut orchards in the UK. Now, there are barely 250 acres. Despite this, the few remaining orchards, or plats as they are more commonly called, are surviving thanks, in part, to the renewed interest in locally produced seasonal foods. Read More
Puddledub Water Buffalo
In the last twenty years water buffalo have become a more common addition to farms in the UK. Originally, they were seen as a possible answer to the problems in beef and dairy farming caused by the BSE crisis and the diminishing profit margins in dairy farming. Although they weren’t the solution that many farmers were hoping for, there are now several successful businesses producing buffalo meat, milk, cheese and ice cream. Puddledub Buffalo is Scotland’s largest buffalo farm ... Read More
The Ginger Pig
When Tim Wilson brought his first Tamworth pigs to his newly acquired small holding in Harwell, he can’t have had any idea that it would lead him to become one of the most respected meat producers in the UK. Read More
The Port of Lancaster Smokehouse
The attractive waterside village, Glasson Dock on the Lune Estuary to the south of Lancaster, is the home of the Port of Lancaster Smokehouse. The dock was built in 1787, and its original purpose was to accommodate the large ships that were unable to sail up the River Lune into Lancaster. Read More
Vale of Evesham Asparagus
The Vale of Evesham covers areas of south Worcestershire, south Warwickshire and north Gloucestershire and has long been prized for growing fruit and vegetables. Most notably, the Vale of Evesham is the UK’s main asparagus growing area. Light sandy soil coupled with a mild climate provide the ideal growing conditions for asparagus. Read More
Woolley Park Poultry
Woolley Park Farm is based in Bradford on Avon, near Bath. They began raising poultry over 25 years ago when Walter Candy, the current owner’s father, decided to rear a few Christmas turkeys and geese. The locals enjoyed them so much that they returned year after year. So, when Russell took over from his father ... Read More
