The journal

Stories from the larder.

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.

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Profiles of the people behind the food. Long-form reads, stall by stall.

Producer story · 15 Apr 2026

Three generations in the Cotswold cheese cellar

A morning with Margot Whitfield, who has run the Cotswold Creamery cellar for 31 years and shows no sign of slowing down.

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Producer story · 22 Mar 2026

The Dales bakery that mills its own flour

Most bakeries buy their flour. Dales Bakery, on the edge of Hawes, buys its wheat — and grinds it the night before each bake.

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Producer story · 28 Feb 2026

A morning at Tamar Charcuterie

Free-range pigs, salt cellars and hams hanging from the rafters. Notes from a long afternoon in west Devon.

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