Moving from hedgerows and home kitchens to abandoned orchards and commercial premises, Fruits of the Forage are now campaigning to preserve the heritage fruit varieties of Britain.
Bees for Business named as world’s first Carbon Neutral bee farm
Locavore spoke to Jez Rose of Bees for Business about beehive adoption, the decline of pollinators, and the privilege of working with bees.
Save the bees, save the keepers – Hive & Keeper
Hive & Keeper’s honeys are different. Each is properly single-origin, being from just one apiary rather than blended and homogenised as is common in the honey industry. The honey is sourced from independent beekeepers around the UK, each with unique flavours, connecting back to the hives and the region where they’re made.
The Wild Meat Company
The Wild Meat Company was established in 1999 by Robert Gooch and Paul Denny, who were keen to take the muck and mystery out of buying, preparing, and eating game.
Farming with nature – The Horned Beef Company
Locavore spoke to David Corrie-Close about the idea of farming with nature, of allowing the land to find its own identity, and of the advantages of native breeds.
Windy Hollow Farm – tea, nature, wellbeing
Monica Griesbaum and her family grow organic tea and tisanes on Windy Hollow Farm in Perthshire, Scotland. They see their crop as a part of the local ecosystem, a system they encourage and nurture as they nurture themselves.
Woodman’s Wild Ale
Locavore spoke to Stuart Woodman about wild yeasts, the terroir of beer, and knowing when to intervene and when to let nature do her thing.
Pipers Farm – farming in harmony with nature
Peter and Henri Greig founded Pipers Farm as a reaction to the way in which industrialised farming was beginning to destroy local food systems. As farmers, they had become increasingly uncomfortable with how food was being produced.
After farming healthy pastures in New Zealand, and a high hill farm in Wensleydale where nature ruled, they returned to the small mixed farm in Kent where Peter had been brought up.
Saving the planet…one dumpling at a time
Canadian scientists have collaborated with Hong Kong climate campaigners to create meat-free dumplings in the hope of persuading the world’s biggest carnivores to stop pigging out.
China eats more meat than any other nation – twice the amount consumed by Americans alone – and a campaigning Hong Kong business is launching a more sustainable, plant-based diet that it says has less impact on global warming. But all of the taste.
Turning up the heat: South Devon Chilli Farm
South Devon Chilli Farm began as a hobby, with chillies being grown in back garden greenhouses. Since then, it has grown into a full-time business. In 2005, a fellow farmer offered to sell 10 acres of precious farmland. On this…
The ethical dairy: experiment and innovation on Rainton Farm
Dairy farming in the UK faces the same challenges as the rest of the food world. Growing pressures – economic, environmental, political – are pushing farmers to look for better ways to continue their businesses. Locavore spoke to David Finlay,…
Keeping food fresh with no plastic – Beeswax Wraps
Carly and Fran, the women behind Beeswax Wraps, met at a clothes swap at a mutual friend’s house. Connecting over a shared love for craft, and a desire to do something positive for the environment, they began experimenting with making…
Cider, beef, and wheat berries – circular farming on Trenchmore Farm.
Andrew and Joanne Knowles had dreams of having their own farm. Both had been involved in farming in their youths, before heading off to the bright lights of the city to pursue other careers. Nearly fifty years later, with their…
Producers – Great Glen Charcuterie
In 2000, Jan Jacob and Anja Baak upped sticks and moved from the Netherlands to Scotland after being offered the opportunity to manage a country estate. Inspired by the landscape and the abundance of wild deer, they determined to create charcuterie…
Growers – Padstow Kitchen Garden
Ross Geach spent ten years working as a chef before setting up Padstow Kitchen Garden. Having worked his way up to head chef for Rick Stein, he decided to return to the farm where he and previous generations of his family…