Hung, aged, dry aged, matured – there are many terms used to describe how old your meat is and how it’s been handled before butchery
People have long believed in the healing, health-giving and restorative properties of bone broths
What if you could make milk into alcohol, or more specifically, what if you could make milk into vodka?
Set in the rolling hills of South Somerset, Coombe Farm nestles in a valley between the towns of Chard and Crewkerne
On our butcher’s block this month we’ve got a cut that might be unfamiliar to you
Wherever you are, from the tip of Cornwall’s toe to the furthest reaches of Scotland, it’s been quite a summer
Eve Kalinik author of Be Good to your Gut has kindly explained to us how to look after our gut!
Naomi Devlin, author of Food for a Happy Gut
The difference between organic and conventional poultry
Coombe Farm Organic wins at The Soil...