Award-winning investigative food journalist, Joanne Blythman turns her attention to the current hot topic – the state of British food.

How does Britain get its food? Why is our current system at breaking point? How can we fix it before it is too late? British food has changed remarkably in the

Among the cuisines of Europe, Britain’s has long been regarded as the black sheep—kippers, jellied eels, and blood pudding rarely elicit the same fond feeli

"My mum works really hard and knows lots of fun things to fo that don't cost any money. But when there's nothing left in the cupboards we have to go to the food

Browsing through books and TV channels we find people pre-occupied with eating, cooking and competing with chefs. Eating and food in today's media have become a