Producers Articles

What we learned from the speakers at The Foodie Bugle Lectures

by Silvana de Soissons

The Foodie Bugle Lectures at The Royal Oak Pub in Leighterton, near Tetbury, brought together an enthusiastic…
The English Stamp Company

by Silvana de Soissons

We had been working hard thinking about the branding of our future shop, when we came across The English Stamp…
Coming Soon ~ The Foodie Bugle Shop

by Silvana and John-Paul de Soissons

It has been two years since the launch of The Foodie Bugle website and three months since the publication of our…
“Coming Up Roses - The Story of Growing a Business”…

by Silvana de Soissons

The artisans who read The Foodie Bugle would be well advised to buy “Coming Up Roses”…
Top ten social media tips for food and drink producers and…

by Silvana de Soissons

At The Foodie Bugle we have been using Twitter and Facebook for the last two years to showcase our website,…
The Simple Things magazine

by Silvana de Soissons

One of the most interesting magazines to have launched in the last year is The Simple Things – produced by…
England Preserves

by The Foodie Bugle Reporters

Continuing our series of interviews with successful artisan food and drink producers, we chanced upon the…
Sparkenhoe Farm Red Leicester Cheese

by Andy Swinscoe

Barely a mile across the border from Warwickshire is Sparkenhoe Farm, near Hinckley in Leicestershire. With…
North Yorkshire shearling sheep farming - Philip and Nelly…

by Andrea Mynard

A shearling is a castrated male wether, between 17 and 22 months old, which is neither lamb nor mutton.…
A short history of olive harvesting in America

by Christina Durner

“Olive trees are angels anciently wakened from the sky under the earth.” Willis Barnstone, American…