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The sneakiest vegetable-based recipes for kids

Local food often comes in the form of produce fresh from the allotment, farmers’ market, or field, and there’s no better way to get some goodness into your diet while making a difference to local growers than by incorporating these ingredients into your regular meals. You might even find some varieties that are special to your region, so get out there and check!

Most adults love

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Fodder turns 5

Fodder turns 5

Fodder turns 5

Fodder, the innovative and unique farm shop which revolutionised the relationship between consumers and Yorkshire agriculture, while at the same time giving all its profits to charity, is celebrating their 5th anniversary. The café and shop, which is located at Harrogate’s Great Yorkshire Showground, first opened its doors on the 17th June 2009 and from that day went from strength to strength.

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Fenland Celery the latest to receive a protected status

The latest item to receive a protected status is the Fenland celery, a winter vegetable. This food product from Britain is the 30th and the first vegetable to get the award, more for its links to history and to the locality than any other thing. The European Commission gave this celery, revived in Cambridgeshire, the famous protected geographical indication (PGI) hallmark under the scheme for

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Melons and other fruits grown within the UK

There was once this time when melons were only grown in the Mediterranean but now there are fresh melons straight from the English fields. Many cantaloupes and galias are about to be delivered to well-known supermarkets by Kent and Staffordshire farmers. The polytunnels that they used to grow strawberries this year are what they are using for the melons.

Ninety percent of melons imported to England

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Rhubarb is the new Valentines gift for loved ones

Rhubarb is the new Valentines gift for loved ones

“Forget Valentine’s day flowers,” says Tim, who trained under the tutelage of Raymond Blanc. “Go for the Yorkshire love bunch, which is healthy, pretty in pink and regional.

Tim Bilton is one of Yorkshire’s top chefs and is highly passionate about producing top quality Yorkshire food, swapping rhubarb in exchange of roses for this year’s Valentine’s, giving

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London is getting pickled

According to Victoria Stewart, whether it is fennel or beetroot, the coolest London restaurants just cannot get enough of brining. To be honest, many might find the idea of nibbling on some raw vegetables that have been marinading is a mixture of salt, vinegar, sugar and spice may seem somewhat alien but you cannot ignore the fact that everyone is at it.

More and more chefs

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