March 17, 2017

Leaning against the counter in my local fishmonger in Carmarthenshire, I listen to the owner tell the inside story of his years as a fish counter manager at Morrison’s supermarket. He left because of crates of fish left in cold stores for days; because of counters full of imported fish; because of tales of fishermen tossing buckets of unmarketable by-catch into the sea dead or alive; and because he believed in a better way.

Max from the Secret Smokehouse, in Hackney, East London is one who has found a better way.

I placed an order for...

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Recipes and articles on the connection between the landscape and our food

September 29, 2017

August 11, 2017

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