Alright stop, collaborate and listen!* This week we’ve had a few questions about our ice packs – specifically, what to do with them once they’ve finished keeping your fish, meat and other fresh produce cold. Now, obviously the very best thing to...
Some of the stuff Bruce Parry gets up to is really quite full on. His most recent ‘Tribe’ series on the BBC* is nothing if not gripping. Not necessarily pleasant, I should say, but gripping all the same. 3 hour long episodes.3 different...
One of my mates calls me The Man from Del Monte. For folk who weren’t around to remember, this is a reference to a TV ad of the late 1980s. An ad that, let’s be honest, wouldn’t even get to the pitch...
In restaurant after restaurant we asked for it, unashamedly. And in restaurant after restaurant, we got the same response: “No es la temporada.” (It’s not the season.) We were a pair of demanding young Londoners and we were used to...
Lady Bracknell’s infamous bellow was ringing in my head on Thursday evening. I’d cycled home and a handbag - or similar - was just what I needed. Because, suddenly - at least where I live, there are blackberries everywhere: ripe, ready to...
“There’s not many moments that I’m the warm up act,” said Prince William as he, ahem, warmed up for Gabe Brown. Gabe - the author of ‘Dirt to Soil’ and the Godfather of regenerative agriculture - was indeed the headliner at...
The new Wylde Times lands this week, and it's all about rewilding yourself. Shout if for some reason you don't receive your copy. Nick
Stevie Winwood has a farm. It’s a big, beautiful place in the Cotswolds. And on Friday, I had the great pleasure of being there along with 160 brilliant folk - all of whom are, in one way or another, involved in the...
What are you doing on Sunday 6 July? Fancy joining me – and hopefully lots of others – to march against Fake Food and for a better food system? Wylde customer and all round force-of-nature Rosalind is the organiser, and I for...
I’ve been radicalised. Really radicalised. Over the years, when it comes to food, food policy and the food ‘system’, I’ve attended a lot of lectures. I’ve been to a lot of conferences. Listened to a lot of podcasts. And I’ve read a...
I know, I know. It’s such a provocative title. But the truth is that wild venison - which for all sorts of reasons we really should be eating more of - is just brilliant on the barbecue. Hugh listed lots yesterday. It’s...
On this long weekend, I wanted to say thank you. Thank you for reading this email. (And all the others.)Thank you for buying from our incredible producers.Thank you for telling us about the wonderful food you make with that produce.And thank...