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Farm Wilder joins forces with RSPB Fair to Nature
Farm Wilder has recently teamed up with RSPB Fair to Nature (FtN) to certify a selection of our farms. In many ways it’s a perfect match – Fair to Nature is the only certification scheme that is based explicitly on enhancing biodiversity on farms, with farmers required to provide a diversity of habitats that can…
Read MoreRoasted Haunch of Venison
This Christmas we were delighted to do a little work with Neil Buttery, author of the fantastic blog British Food: A History. We were discussing with him the importance of game at Christmas. Before turkey became ubiquitous at Christmas dinner, venison and beef were seen as the ‘classic’ meats for a British Christmas meal -…
Read MoreLet’s face it, no one likes turkey
By Luke Dale-Harris Christmas is a holiday of sparring traditions – festive lunch or dinner? go to church or crack on with presents and champagne? wet walk or two hours of Macauly Culkin? But one convention tends to go unchallenged – when it comes to Christmas dinner, turkey rules the roost. Yet every other day…
Read MoreThe Roast of Christmas Past
Unwrapping the long, strange history of Christmas culinary extravagance Christmas has always been about food and celebrating the abundance of the land. The dishes we select serve as conduits for love, warmth, goodwill, forgiveness, and optimism, uniting individuals around a communal table. In reality, Christmas can be a fraught time for many of us. Sibling…
Read MoreVenison Loin Steaks with Mojo Verde & Crispy New Potatoes
Recipe from Martin Hill Venison is a delicious meat that is often overlooked and should be enjoyed more frequently in kitchens across the UK. These venison loin steaks from Farm Wilder are lean, rich, and bursting with wild flavour. All the deer used by Farm Wilder come from Forestry England woodlands, where population control is…
Read MoreRoasted Chicken in Cider and Leeks
Recipe from Amy Oboussier This is a wonderful autumn and winter recipe. It’s sweet, rich, and comforting. The cider chosen for this recipe is Gray’s Cider, which has been made locally in the same way for 400 years and has a nice connection for us because it is made on Andy Gray’s ancestral farm. Cooking…
Read MorePlaying chicken with disaster: why we need to wean ourselves off intensive poultry
By Amy Oboussier Soya has become the symbol for the most gratuitous aspects of modern meat production, and for good reason. In recent decades, soy has risen to prominence as the primary protein source in pig and poultry feed, triggering growing concerns over its overproduction and its role in driving deforestation, particularly in biodiverse regions…
Read MoreSlow Cooked Venison Curry & Beetroot Raita
Recipe from Martin Hill This Wilder Diced Venison is a versatile cut with a big flavour, perfect for slow cooking. This curry has deep complex spicing and a slight sharpness from tamarind resulting in an incredibly moreish dish. Served alongside some fresh herby beetroot raita. Venison is a lean meat so home cooks sometimes worry…
Read MoreThe Truth about Methane
By Luke Dale-Harris and Tim Martin The fact that the methane belched out by cattle and sheep is a potent greenhouse gas, many times more powerful than carbon dioxide, is often cited as a reason we should cut back meat consumption to fight climate change. So far, so simple, but if you delve a little…
Read MoreDung Beetles and Pasture Health
By Amy Oboussier Believe it or not, dung beetles play an important role in the ecosystem of farms and we have a lot to thank them for: Soil health and nutrient recycling – Dung beetles aid in nutrient recycling by breaking down animal waste, accelerating decomposition, and creating channels for decomposition organisms to access dung,…
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