Talking rubbish

In addition to composting, many of us dutifully separate and put recyclable food and drink packaging out for collection, perhaps with the nagging fear that it all just gets chucked in the same bin and sent to landfill.  Sam Sinha rummages around to shed some light on what happens to your lovingly sorted stuff after collection.

The dark side of dark kitchens

Do kitchens set up by delivery companies create choice for diners and opportunities for some restaurants, or will an automated future in fact benefit only shareholders, ask Olly Davy.

Tails of Herring Do

It looks like herring is making a comeback, says Becca Roberts. 

Up in your grill

The British barbecue can be one dimensional to say the least. At worst it’s a suspect sausage fest or tinfoil insta-grill of blackened, but still raw, caged chicken. It doesn’t have to be that way, says our resident chef, Tom Hunt.

The Urban Farmer

Kester Muller quizzes Joris Gunawardena, the director of Sutton Community Farm, London’s most productive community food-growing space.

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Voodoo Burgers Ltd

We make gourmet plant-based burgers, using locally-sourced produce to create innovative flavour combinations. We pride ourselves on our well-sourced, seasonal food, exciting flavours and team of...