Producers Articles

Culatello at Podere Cadassa

by Martin Yarnit

Culatello is Parma ham’s charismatic, and more expensive, cousin. If you ever wished for a stronger, more…
How I set up my chocolate company

by Amelia Rope

Five years ago I would never have imagined I would own my own chocolate business. Yet now it all makes sense, as…
Norfolk Cordial

by The Foodie Bugle Reporters

At The Foodie Bugle we are always interested to find out how new food and drink entrepreneurs establish their businesses…
Common Farm Flowers

by Silvana de Soissons

The fields around Common Farm near Wincanton, in Somerset, were part of the land categorised under the Act of Enclosure…
Summer flowers, fragrant cakes and fresh photography

by Ceri Olofson

Like so many people, once upon a time I was a Twitter cynic who was convinced by my new foodie friends to test…
Beekeeping courses with Louise Marshall at Deans Court.

by Silvana de Soissons

All my life I have harboured a secret and burning desire to become a beekeeper. It’s the contact with nature,…
Long Crichel Bakery

by Silvana de Soissons

Set in a tiny, pretty rural hamlet in east Dorset, Long Crichel Bakery has been baking organic bread since the…
Eat Bristol at Glastonbury, 22-26 June 2011.

by Eat Bristol

A group of Bristol and the West Country’s finest food producers are collaborating at this years’ Glastonbury…
The Friday night shift at Hobbs House Bakery with Tom Herbert.

by Silvana de Soissons

I am standing outside a modern, purpose built bakery on the outskirts of Chipping Sodbury, and the smell of hot…
Strawberry fields forever - the creation of Sweet Eve

by Peter Vinson

I come from a family with generations of berry-growing experience, but contrary to my growing heritage, my passion…