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The Ethical Butcher is helping to spark a fresh interest in sustainability, much to many consumers delight. Hannah Binns spoke to founder Farshad Kazemian to find out more.

Wresting a living from a way of farming that is as old as the hills sees traditional shepherding combined with more modern thinking and, as one mother and daughter team told Gaina Morgan, it is about finding the balance.

British Saanen and Toggenburg milking goats may not be a typical enterprise associated with the Cumbrian uplands, but that has not stopped it becoming the mainstay of a direct sales venture on one farm. Wendy Short reports.

Tasked with turning around the 12,000 acre farming operation on a highland estate is no mean feat, but it’s one 25-year-old farm manager Chloe Malcolm has grasped by the horns.

On-farm vending retail has snowballed on one Flintshire family farm, where everything from raw and pasteurised milk to fresh meat, eggs and honey is available to buy from self-service machines.

Sheep farming is well suited to the rolling Mid Wales hills, but John and Laura Lewis have successfully built on this to create a more resilient business. Gaina Morgan finds out more about their unique glamping venture.

Sheep and beef farmer Gill Vollum decided to step up her efforts to communicate to the public about farming after hearing about her son’s conversations at school. Clemmie Gleeson finds out more.

With 2021 looking like another bumper year for holidaying in the UK once coronavirus restrictions are lifted, we look at the glamping trend and ask how farmers can use the time now to prepare for the upcoming season.

The advantages of adding value to farm produce are well recognised now but they were not when Tom Mitchell re-modelled his pig enterprise back in 1997. Ewan Pate reports.

Brothers Gavin, Alex and Bruce Paterson have made some big changes to the management of the Worstead Estate, Norfolk, among them a new Wagyu herd, changes to the arable unit, renewable energy projects and building restoration