Blog articles

Of all the rare pig breeds, Tamworths are the most closely related to the Forest Pig that roamed  through the oak woods that covered the English countryside at the end of the ice age 10,000 years ago. That’s why Ben and Jemima Goldsmith’s Tamworths thrive so well eating acorns and rooting for grubs in a… continue reading

Mark Hix’s quest for traditional British farm produce led him to Peter Gott’s stall in Borough Market where he was introduced to pork from Peter’s wild boar who spend their lives rooting and grubbing in mixed woodland above the farmhouse. The taste was a revelation, and Peter has been supplying Mark’s expanding chain of restaurants… continue reading

Harry Boglione, who supplies his parents’ restaurant Petersham Nurseries with organic meat and vegetables from his farm in Dorset, told us that when he decided to become a farmer his dad thought it was ‘a complete and utter disaster’ but after a couple of years he changed his mind and became a bit envious, wishing… continue reading

Farmdrop – The proper way to shop We have partnered with Farmdrop to run a Facebook competition where you can win £100 worth of delicious food and drink in time for Christmas. We chose them for our competition because we buy their weekly box and it is so fresh and delicious that not a leaf… continue reading

We each approach life with a vastly different set of ideas, beliefs, concerns and expectations which guide our decisions. Respecting such differences in opinion is important in all walks of life, but I think it is particularly important when it comes to nutrition. What is right for one person may be wholly wrong for another. I… continue reading

After decades of pumping antibiotics into livestock to compensate for inhumane and disease-inducing conditions, bacteria are now fighting back. A new survey of factory farmed UK pork from supermarkets found that 63% of pork samples were contaminated with antibiotic-resistant E.coli, bacteria that cause life-threatening kidney infections and blood poisoning. Pigs in factory farms are so… continue reading

Grass Fed beef and lamb are becoming quite common it would seem.  Having 4 stomachs, one in particular called the rumen, helps makes this possible for those animals.  This rumen is something that pigs chickens, turkeys lack.  Its purpose in a cow is to host a mind boggling abundance of beneficial bacteria, which break down… continue reading