Food news and views

Across the country, small producers are rediscovering the ancient art of fermentation, with delicious results. Tom Howells samples British-made kefir, kombucha, kraut and more

Our Food Writer Angela reveals what’s in store this month

LEISURE

Using up the forgotten condiments that are cluttering up his fridge is more than GH ’s Simon Swift can stomach

My fresher’s year at Edinburgh University offered a few rude awakenings. The first: learning the university had run out of self-catered accommodation. The next was that the uni’s solution was to have