Hundreds of people visit chef Hugh Fearnley-Whittingstall’s headquarters in the UK each week to gain new food and farming skills that are actually quite old.
How the well-heeled men behind Manolo Blahnik stepped boldly into the cow field.
It’s a story that stars an Italian-American brewer, a Belgian-American farmer, tons of steaming grains, a hundred hungry heritage pigs and an approach to food and drink that’s about as elegant as you could ask, considering it’s about diverting waste into hog slop.
Retreat, eat, repeat
