Climate heroes ‘our grass-fed meat nourishes the soil’

Using côtes de boeuf from eight different native breeds, Will Hosie asks the country’s top culinary minds which animal produces the best beef

Amid a trend for public institutions to serve vegan-only menus, Michael Barker asks whether the push is actually damaging Britain’s national food security and also its sustainability credentials

Lorna Maybery visits the Wiston Estate in the South Downs National Park to learn more about the challenges of farming in a unique landscape

Joe Stanley reflects on the farm’s autumnal jobs, including laying new field drainage

“Less Holocaust, more Anne Frank,” was the advice Michael Grunwald received from the CEO of a publishing house who opted not to bid for his latest book, We Are Eating the Earth. Grunwald took notice.

My background is in dance and circus. When I was in my mid-20s I met a guy who ran The Pembrokeshire Beach Food Company. He asked what my dad did for a living and when I said he was a fish farmer, he