Hover boards are real.   Here’s our Alan using his to scoot over treetops.

Read more >>

Wild Garlic. Untamed, carefree, unbound by the trappings of farming social norms. Unaccustomed to combine harvesters and humans.
Kept company by the bluebells, croci, and the odd squirrel, hopping past on his way to his acorn stash.

Until now.

How to spot it
This is what wild garlic (also known as ramsons) looks like.

It grows in ancient woodland, so go to the oldest bit of  nearby heath/parkland/forest/countryside you know of.

Weed out a semi-shaded spot with a natural water source nearby (wild garlic likes slightly moist conditions) and put that conk to good use.

It smells like spring onions and garlic.

How to eat it
The leaves are delicious in salads, or sprinkled on soup and in sarnies.

Abide by the forager code
Leave enough for other foragers, other animals, and the land.

Happy picking!

Ever wondered what  a man who’s made muesli since the 70s is like?

A whole lot like one of the nicest people you’ll ever meet.

Alara, who make loads of our brilliant breakfast cereals, are veterans of the muesli world. 

Click here to see Alex tell us about his journey into organic muesli making.  It’s a pretty unique story. (We only wish the trains in the background had taken a different route while we filmed…)

Talking of muesli… Have you ever wassailed?  Now’s your chance.  Alex invites you to Alara’s wassailing party – a chance to wake up his fruit trees, drink hot mulled cider and get some muesli (all for free).  See the flyer here.

It’s official.

And to prove it, Christine and Ben collected a little trophy last week as we made it into the top 100 companies to work for.

Hundreds of organisations entered, so we were pretty chuffed to make it into the top lot.

Look at their happy, smiling faces (Ben’s the one with the beard).