Who is this Gareth Barlow?

Hi! I’m Gareth Barlow!

I’m a newsreader and reporter for the BBC World Service, the world’s largest global radio station. Every hour of the day we broadcast to an audience of millions from our studios in the centre of London, at the BBC’s Broadcasting House.

A food, farming and rural affairs specialist – I spent seven years working as a farmer, butcher and slaughterman before joining the BBC.

It wasn’t a normal journey; my family aren’t farmers, so aged seventeen I sold my XBox to buy six rare breed sheep.

Over six years my flock grew from six to six hundred. A supplier to royalty and thirty restaurant customers, including numerous Michelin starred establishments, in 2011 I won the Outstanding Newcomer to Food and Drink award.

After selling the farm I spent three years working for the BBC’s local stations in Yorkshire, presenting the Yorkshire Farming programme and covering food and rural affairs.

In 2015 I was honoured to receive the Yorkshire Award for The Countryside in recognition for my work. A Highly Commended Young Journalist at the 2016 O2 Media Awards, in 2017 the Radio Academy named me as one of their thirty brightest young talents in the radio and audio industry.

You can follow me on Twitter and read a lot more about me on Google. Any of the pictures used on this blog that are not owned by me are linked to the source/owner of the image.

Want to get in touch? Email me: garethbarlow@bbc.co.uk


Join the conversation! 1 Comment

  1. Hi. What type of lambs did you rear when you were keeping sheep, and did you experiment much with different breeds re. eating qualities?

    I’ve currently got the carcasses of two 4 year old native breed Shetland ewes hanging in the chill in my local slaughterhouse (I’m in Shetland) and they look very good; decent fat cover, good dose of fat around the kidneys, meat’s a good colour and the fat’s very white (whiter than I thought would be for sheep of their age).

    The lady in charge of the slaughterhouse says that she’ll cut them up for me on the 17th of this month – they were slaughtered Tuesday of this week. Really looking forward to sampling the mutton off them, esp. the loin chops & one of the legs, which we’re planning to have for our new year’s roast dinner.

    Have you ever tried a similar meat, and how was it?

    Jonathan Duncan.


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