Cider.

MONTHLY | Sam Leach and Beccy Massey have decided to bow out at the top of their game. Stepping away from their restaurant to concentrate on a longer-term ambition… cider.

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#cider

 






Being 
psychedelic.


MONTHLY | Nothing about this Devon winemaker is ordinary. “The pheasant didn’t get you, did he?. Hollie Newton kicks her monthly column off with a visit to Lyme Bay Winery.



Zzz.

In the rich canon of urban myths, the rumour that cheese gives you nightmares is hardly up there with that mad axeman on top of a broken-down car. Felicty Cloake goes in seach for an actual answer.

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#cheese


OPINION | Spending a year on British dairy farms; the reality of farming life where cows live as both the fundamental necessity and in stark contrast, deep amongst shadows. Say hello to Daisy.


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#opinion #british #dairy 

Nama Yasai.

Meet the duo with a few green acres just outside the town of Lewes who have turned their wits to growing their Japanese produce in English soil.

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#growing #asian

Slowing Down.

What happens when Iwan and Manuela Wirth, two of the most influential figures in the art world, slow down and create a place that unites their passions: art, architecture, landscape, conservation, garden, food, education, community, and family.

Seasonal Gatherings.

Anna Jones believes that vegetables should be put at the centre of every table. So, naturally, we cycled over to east London to meet Anna and see how we should use our seasonal bounty.

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#recipe #annajones

Mushroom.

Cynan Jones gets inside mushrooms
heads within the mountains of Snowdonia, cheating them into thinking they are about to die.


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#cultivation

Chinatown.

The workers and neighbourhood that make a city. “The Model Minority Reality” portraying Asian Americans working in low-wage jobs around New York’s Chinatowns.

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#community

Be open-minded, change your expectations and give yourself up to a chef. It’s time to stop cherry-picking, argues Michelin Chef Dan Barber.

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#farming


Winemaking is more than an art, it’s a science, and Roberto and his staff are methodical in their approach to producing authentic, high quality artisanal vermouths and aperitivos.

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#winemaking


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