Britain's independent makers, found & vetted
The makers worth knowing.
Small-batch cheese from the dales, chocolate tempered by hand, gin from a shed in Fife. Our editorial team goes looking — town by town — so you don't have to.
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The Journal
Stories behind Britain's best food
Worcestershire Sauce and the Barrel Left Behind
Worcestershire Sauce and the Barrel Left Behind
The story behind Worcestershire sauce — from a forgotten cellar in Worcester to a fermented condiment that still carries its original recipe secret.
Sussex Wine and the Chalk Beneath the Downs
Sussex Wine and the Chalk Beneath the Downs
Sussex holds its own PDO for wine, underpinned by the same chalk seam as Champagne. Here's what that means...
Sewin: West Wales's Coracle-Caught Sea Trout
Sewin: West Wales's Coracle-Caught Sea Trout
Sewin, the Welsh sea trout, holds PGI status when caught by coracle on the Teifi, Tywi and Taf. Here's why...
Gower Salt Marsh Lamb and Its PDO
Gower Salt Marsh Lamb and Its PDO
Why Gower salt marsh lamb tastes unlike any other British lamb, and what its protected status means for the...
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