Cup of kindness: beer
Clare Finney on drinks that have been produced using sustainable ingredients and methods
Articles: Product stories
Five: bee products
A round-up of Borough’s best
What it takes: sourcing truffles
Mario Prati of Tartufaia on the ins and outs of sourcing and selling high quality truffles
In praise of: St Nectaire fermier
A beautiful washed rind cheese that reflects the Auvergne region’s rich, volcanic pastures
The creamery: cow’s curd
A fresh and creamy, lactic dairy product with the consistency of Greek yoghurt