Diversification has become a necessity within the farming industry, and at Jimmy’s Farm we are no different. At our very core is the working farm and everything that goes with it

It’s a historical reality that British artisan cheese was affected more between 1939-45 than any other European country, and hundreds of unique regional types lost out in the drive to uniformity, mass production and Government cheese that created the dominance Cheddar...

Every year, early October sees a good number of restaurants holding their breath in anticipation. Setting aside the merits of a tyre-maker’s opinion about gastronomy, the Michelin Guide to Britain and Ireland is a plump red book much beloved of chefs....

We are now just about to enter our 45th year at Partridges. So much has been learned along the way and (dare I say it) quite a lot forgotten. However, in every year that passes there is, it seems, an...

Many of us are just back from SIAL in Paris. Well there are worse places to go for a trade show I can think of!

The star patissier welcomes us into his chocolate-filled world to talk sustainbility, bean origin and more

Whether a fat finger blip or not sterling had already reached a 31 year low against the dollar last week, before plummeting to $1.14

It's rare that cheese runs through a period of stability for more than 18-20 months, and we are seeing another of those cyclical surges that are the hallmark of this trade

Our aim is to produce world class cheese and have it sold world class around the world. What does that take?