When Ailsa Proverbs discovered how easy it could be to make her own cheese at home, she knew it was something she had to share. Read our interview to discover The Big Cheese Making Kit, and how it netted Ailsa an MBE.

Holwood Farm is holding a special gluten-free weekend in the farm shop to showcase its delicious range of gluten-free produce. Find out more about food allergy and intolerance in our latest blog.

Hop-growing and brewing has been associated with Kent with hundreds of years and after a period of mixed fortunes in the 20th century this rich tradition is going from strength to strength thanks to people like Robert Wicks of Westerham Brewery.

Growing up on the Greek island of Crete, oil from the family olive grove was a major feature of Maria Koinaki's daily meals, so when she moved to the UK to study she was determined to bring a taste of Greece to our shores.

When guests kept asking Sally Newall where they could buy the ice cream she served at weddings, she knew it was time to quit catering and start making ice cream full time. So she set up Simply Ice Cream in October 2005 and hasn't looked back.

A busy mum to two young children, Lucy McKenzie could have been forgiven for snatching every opportunity to put her feet up. Yet, after deciding to take a well-earned break from what she describes as a “very intense job” as a London head hunter to spend more time with the family, the change of pace started her thinking up ideas for a business that could be run from home.

Andy Clarke’s family has been farming for nearly 40 years, more than three quarters of which has been spent at Park Farm in Hawkhurst, Kent, so it would be fair to say he knows a thing or two about rearing quality meat – or, as he calls it, ‘good, honest meat’.

March is a very exciting month as we start to head into spring. Lots of great produce is back in season, and we have lots of great new products.

What would you do with a medlar? (a) Store it in sawdust (b) Leave it to rot (c) Make vinegar with it ... find out in our interview with aficianado John Stratton of Stratta

The onset of the winter chill is just the excuse we need to toast our toes in front of a cosy fire while tucking into warming comfort food. Now that we have the freshest fish literally available from our doorstep, thanks to Veasey and Son setting up their stall right outside the farm shop for the weekly ‘Fish Friday’, we’re really enjoying discovering what the latest catch has brought us.