What drives Rick Sheepshanks, MD of Stokes? Teamwork, professional pride and great taste. Here he shares how he makes it work

Our new menu is well under way. Seasonality is key and this month we’re still reaping what we’ve sown earlier in the year. Squashes, greens and root vegetables from our garden coupled with our rare-breed meats give us a taster of...

I have been thinking this week about chips; not those to have with chips, nor those that used to be called crisps, but those resident on some people’s shoulders!

It’s our favourite time of year, and I think my 17th Speciality & Fine Food Fair

Autumn is a time for reflection at Jimmy’s Farm. We’re looking back on what has been a great year for us. When we started the business, the vision was to produce high quality, high welfare meat and continue the bloodlines of...

With consumer demands continually fluctuating and markets changing on a yearly basis, it’s almost impossible to predict what the new craze or sudden ‘loser’ will be.

Since the momentous decision of 23rd June, rarely a day has passed without someone examining the consequences, outcomes and impact of that Brexit vote

When The Who’s Roger Daltrey sings “I was born with a plastic spoon in my mouth,” one might be forgiven for thinking that he came from a family of habitual deli-sample guzzlers

September is an agreeable month. There’s often an interlude of decent weather in the US which has become known as an “Indian Summer” (allegedly because the Native Americans needed autumn sunshine to ripen the maize that was their staple diet)