One thing is assured, the life of a reporter is always varied, maybe more so when you ply your trade where there’s fewer people and far more sheep… North Yorkshire is a charmed land; through man’s boundaries the county encapsulates two National Parks and three Areas of Outstanding Natural Beauty. My week started in one of them, […]

It’s a great time of year to pile a load of beef and root vegetables in the slow cooker. The longer they cook, the better the flavour. Let’s be honest: nothing beats returning home to the smell of a perfect stew and the knowledge that you have to do is open the red wine and […]

On Wednesday night I had the privilege of addressing the members of the 2016 Oxford Farming Conference during the annual debate held in the historic Oxford Union building. The motion before the house was “Agriculture is an Equal Opportunities Industry” and I was invited to argue against the proposal. For those of you who weren’t […]

Paper-white sheep grazing a hillside stand bright against tempestuous, ravaging skies. Tractor lights burn life into otherwise dark and desolate mornings. Mud clings to wellingtons with unparalleled force. The official onset of winter signals Christmas’ encapsulating joy, but also the suppressing weight of a long walk to summer. It’s a time when the countryside 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 […]

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 […]