Farming: noun – The activity or business of growing crops and raising livestock Has the time come to rename the industry? It’s a simple concept, the act of growing food, but it’s an activity that engages fewer and fewer people. As we move into urban areas, pursue employment in tertiary and service industries, we’re leaving […]

I don’t want to say it too loudly, but we’re doing pretty well for a British summer (any second now the heavens will open…). There’s no better way to celebrate sunshine with a rummage in the garage for the old weathered outdoor lanterns, some good booze, great company and a BBQ. Go Posh! You can […]

You can’t help but love village life. Chatting over the fence, or a brief gossip whilst walking the dog, there’s a degree of importance placed on spending time with one’s neighbour.   This relationship strengthens during the summer. Excess vegetables, or eggs from prosperous chickens, are shared and you can rest assured during autumn, a […]

Farmers and the agricultural community are social-media champions – using their smartphones to tell the stories of the land, their work and the animals they look after. On that basis, I sent a tweet asking my followers for their photos of lambing time. No competition, just a reflection of their lives and the world farmers engage with. […]

It’s a topic that divides families and splits opinions; plain or smoked? Dry or wet-cured? There’s a simple answer to one section here – go dry cured. Nothing good can ever come from wet-cured bacon… The background: Wet-cured bacon is soaked in brine or is injected with a solution that contains the salts and curing […]

Spring has arrived and is full swing – daffodils, new born lambs and dairy cows heading outside after a winter indoors. It’s an iconic time of year full of age-old farming imagery, I’ve been fortunate so spend some time in the Yorkshire countryside over the past few weeks – here’s what I saw!

Boneless rolled loin: effectively the sirloin steak of pork and comes from the two muscles running parallel along the top of the ribs, down the length of the back. This beautifully lean meat is surrounded by a layer of fat and skin, ensuring great succulence and crackling. What’s more, it’s really easy to carve! Perfect […]