The journal
Industry news in plain English, buyer’s guides for everyday shopping, long reads from the people behind the food, and pairings worth getting up early for.
Buyer’s guide · 1 Oct 2026
Game is the most local, seasonal and sustainable meat in Britain — and the one most people are nervous to cook. Here’s what’s in season, how to choose it, and how to cook it without fuss.
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In the kitchen · 16 Sept 2026
A tree that gives you more apples than a family can eat is a good problem — but it is still a problem. Here’s how to keep, cook and share an autumn surplus without wasting a scrap.
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Village life & community · 8 Sept 2026
For centuries the harvest supper marked the end of the work and the start of the winter together. It’s quietly coming back — and the reasons it’s needed are the same as they ever were.
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Buyer’s guide · 27 Aug 2026
September is the hinge of the British food year — the last of summer and the first of autumn on the same stall. What to buy, what to cook, and what to catch before it’s gone.
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Village life & community · 13 Aug 2026
A pound spent with a local producer doesn’t stop there — it goes round the village a second and third time. The quiet economics of buying local, and what it holds together.
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Village life & community · 6 Aug 2026
A thriving village was never just its shops. It was the noticeboard, the market, the odd-jobs going, the people looking out for each other. Here’s how those threads come back together in one place.
Read story →Buyer’s guide · 1 Aug 2026
Clubbing together to buy in bulk is as old as villages themselves. Here’s how the modern version works — pledges, thresholds, deadlines — and how to get one going where you live.
Read story →Buyer’s guide · 29 Jul 2026
August is the most generous month in the British food year. What to look for on the stalls, what to do with it, and what’s about to disappear until next summer.
Read story →Food prices · 27 Jul 2026
The idea that farm-gate food is a luxury doesn’t survive contact with a calculator. Where direct really is dearer, where it’s cheaper, and how to make the comparison fairly.
Read story →Village life & community · 20 Jul 2026
The cork board outside the village hall was never really about the notices. It was about knowing who was nearby, and what they could do for each other. That habit is quietly coming back.
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Farming · 31 May 2026
Jeremy Clarkson didn't set out to make a farming documentary. He set out to avoid embarrassing himself in front of Kaleb Cooper. What he made instead was the most important piece of public communication about British agriculture in a generation.
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Farming · 31 May 2026
The slogan on the tractors was blunt for a reason. Without British farmers, there is no British food. Here's why every local purchase you make is a vote for our food security.
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Farming · 31 May 2026
The UK produces just 60% of what it eats. Climate disruption, trade pressures and rising costs are tightening that margin. Here's why genuine food security starts locally.
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Farming · 31 May 2026
British farmers face rising costs, falling prices, and growing competition from imports. What we buy — and where — determines whether the next generation of British farmers exists at all.
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Buyer’s guide · 31 May 2026
You don't need to overhaul your shopping habits overnight. Here are eight practical ways to put more money in the pockets of the growers, bakers and makers in your community.
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Farming · 31 May 2026
Farmers' markets happen once a week. Hungry customers exist every day. Here's how Parish Larder gives your market a permanent home online — and lets every stallholder sell directly to the community all week long.
Read story →Local events · 7 May 2026
Six market and producer events across England, Wales and Scotland this May and June worth a Saturday morning out.
Read story →Food prices · 6 May 2026
A £1.50 supermarket sliced loaf is 18% cheaper than two years ago. A £4 artisan sourdough is 12% more expensive. The headline is wrong — and the per-meal maths is closer than you’d think.
Read story →Farming · 4 May 2026
It’s on every other label these days. Some of it is meaningful. A lot of it isn’t. A short field guide to what to look for, and what to ignore.
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Merchant experience · 2 May 2026
Will Pritchard at Dales Bakery shares the actual P&L from his first twelve months on Parish Larder. The lessons aren’t what you’d expect.
Read story →Supermarket watch · 30 Apr 2026
There is no UK legal definition of "farm fresh", "fresh from the farm", or "farmhouse-style". Here’s what those phrases actually tell you about what’s in the packet.
Read story →Farming · 26 Apr 2026
A small but fast-growing slice of British beef now comes from cattle that have eaten nothing but grass and forage. The numbers are still tiny — but the rate of change is real.
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News & policy · 22 Apr 2026
A small but important change to allergen disclosure on prepacked-for-direct-sale food kicks in this autumn. What it means for stalls and customers, without the jargon.
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Food reviews · 19 Apr 2026
A blind tasting of eight cheddars priced from £4.50 to £18 per kilogram. The result will not surprise you, but the order will.
Read story →Producer story · 15 Apr 2026
A morning with Margot Whitfield, who has run the Cotswold Creamery cellar for 31 years and shows no sign of slowing down.
Read story →Buyer’s guide · 8 Apr 2026
A proper sourdough should still be good five days after it was baked. Here’s how to spot the ones that will, and the ones that won’t.
Read story →In the kitchen · 2 Apr 2026
Three cheeses, one bread, one preserve, one pickle. That’s a cheeseboard. Anything more is decoration.
Read story →World food · 30 Mar 2026
Two years of catastrophic Mediterranean harvests have changed the global olive oil market structurally, not just temporarily. The £20 bottle is here to stay.
Read story →Buyer’s guide · 30 Mar 2026
Eight terms you’ll see on artisan cheese labels and what they actually tell you about what’s in the wax.
Read story →Producer story · 22 Mar 2026
Most bakeries buy their flour. Dales Bakery, on the edge of Hawes, buys its wheat — and grinds it the night before each bake.
Read story →In the kitchen · 12 Mar 2026
Six toppings that turn a slice of toast into a meal. Each works on the same loaf — a properly aged sourdough — and each takes under five minutes.
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Producer story · 28 Feb 2026
Free-range pigs, salt cellars and hams hanging from the rafters. Notes from a long afternoon in west Devon.
Read story →Buyer’s guide · 20 Feb 2026
British air-dried meats are now competitive with the best from Italy and Spain. Here’s how to choose, what to ask for, and what to do with what you bring home.
Read story →In the kitchen · 15 Feb 2026
A 250g salami is a week of meals if you treat it like an ingredient instead of a snack. Here’s the plan.
Read story →News & policy · 12 Feb 2026
A combination of trade friction, energy costs and a strong pound has put UK artisan cheese exports at their lowest level since 1996. The local market is, paradoxically, the strongest it has ever been.
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