Let’s face it, no one likes turkey

By Luke Dale-Harris Christmas is a holiday of sparring traditions – festive lunch or dinner? go…

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The Roast of Christmas Past

Unwrapping the long, strange history of Christmas culinary extravagance Christmas has always been about food and…

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Venison Loin Steaks with Mojo Verde & Crispy New Potatoes

Recipe from Martin Hill Venison is a delicious meat that is often overlooked and should be…

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Roasted Chicken in Cider and Leeks

Recipe from Amy Oboussier This is a wonderful autumn and winter recipe. It’s sweet, rich, and…

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Playing 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…

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Slow Cooked Venison Curry & Beetroot Raita

Recipe from Martin Hill This Wilder Diced Venison is a versatile cut with a big flavour,…

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The Truth about Methane

By Luke Dale-Harris and Tim Martin The fact that the methane belched out by cattle and…

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Dung Beetles and Pasture Health

By Amy Oboussier  Believe it or not, dung beetles play an important role in the ecosystem…

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100% Pasture Fed Beef Tacos

Recipe from Amy Oboussier This is a great summer recipe, combining all the classic Mexican flavours…

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Mustard-Glazed Lamb Chops

We are delighted to feature a recipe from fellow West Countryman James Strawbridge. This recipe is…

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