Why we’re all hooked on tinned fish Sardines, mackerel, herring, pilchards, sprats and anchovies ... canning only makes the umami flavour better. They’re my top choice for pasta The Guardian - UK · Aug 27
It’s not all about roasting on an open fire – there’s so much more you can do with chestnuts They have strong Christmas connotations, but these nuts are so versatile, whether you’re eating them hot out of the shell, or with pasta or pheasant. Plus: a burger that lives up to the hype The Guardian - UK · Nov 14, 2025
Jamie Oliver spearheads new campaign urging Britons to eat more fibre to combat cancer The ‘Bang in Some Beans” initiative is aiming to double the UK’s bean consumption by 2028 The Independent UK · Nov 6, 2025
Celebrity chefs urge Britons to ‘bang in some beans’ to boost legume consumption Jamie Oliver, Hugh Fearnley-Whittingstall and major supermarkets want to double amount of beans Britons eat The Guardian - UK · Nov 5, 2025
The sudden rise of meat snacks: why are they so beloved by gym bros? Processed meat sticks increase the risks of high blood pressure, cancer and heart disease. So how did they become so popular with fitness enthusiasts and lifestyle gurus? The Guardian - UK · Feb 27, 2025
Hugh Fearnley-Whittingstall backs Idris Elba call for action on kitchen knives Luther star Elba has called for a ban on kitchen knives with a pointed end, in a bid to tackle knife crime. Evening Standard · Feb 11, 2025
Hundreds protest in London as jailed climate activists’ appeals are heard Road outside high court blocked in protest at ‘draconian’ sentences given to 16 Just Stop Oil ‘political prisoners’ The Guardian - UK · Jan 30, 2025
This high-protein egg recipe is next-level healthy and full of flavor Bump up your plant intake with this joyful purple shakshuka recipe from Hugh Fearnley-Whittingstall’s latest cookbook Fit & Well · Dec 26, 2024
Hugh Fearnley-Whittingstall: ‘I’ve never thought of myself as eccentric. I still don’t’ The chef, author and broadcaster on the secret to plant-based cooking, what to eat – and how to name your livestock The Guardian - UK · Dec 7, 2024
This high-protein breakfast also helps to improve your gut health Hugh Fearnley-Whittingstall’s recipe for green eggs with halloumi and herbs is a tasty, high-protein dish that will help you on your way to 30 plants a week Fit & Well · Dec 7, 2024
‘Seething’ Ulrika Jonsson responds to Gregg Wallace blaming ‘women of a certain age’ for complaints Wallace responded to the accusations on Sunday, claiming that they had come from ‘middle-class women of a certain age’ The Independent UK · Dec 1, 2024
BBC in turmoil over Gregg Wallace allegations as presenter faces backlash for blaming ‘middle-class women’ The MasterChef presenter took to Instagram to defend himself while the BBC faced questions over its response to complaints The Independent UK · Dec 1, 2024
Just Stop Oil Co-Founder Jailed For 5 Years After 2022 M25 Protest That Affected Over 500K Vehicles Many of those who have supported the movement have shown concern over the court's decision to imprison the protesters. International Business Times UK · Jul 19, 2024
Celebrities add voices to outcry over severity of Just Stop Oil sentences Chris Packham calls for meeting with attorney general as prominent figures condemn long jail terms for M25 activists The Guardian - UK · Jul 19, 2024
The Guardian - UK · Jun 26, 2024 River Wye needs ‘protection zone’, say Greens and Fearnley-Whittingstall North Herefordshire candidate and chef also call for water industry overhaul and more support for farmers
The Independent UK · May 29, 2024 Three recipes to help you eat 30 plants a week Thirty plants may sound a lot, but in Hugh Fearnley-Whittingstall’s expert hands it has never been simpler to meet your health goals
Fit & Well · May 15, 2024 I made a few small changes and found eating 30 plants a week easier than it sounds Hugh Fearnley-Whittingstall's new recipe book helped me on my way to this healthy-eating target
The Guardian - UK · Mar 10, 2024 Hugh Fearnley-Whittingstall: ministers doing ‘next to nothing’ to tackle obesity Celebrity chef clashes with health secretary over what he calls government’s lack of obesity strategy
The Guardian - UK · Nov 21, 2023 The Great Climate Fight review – Hugh Fearnley-Whittingstall goes ‘not strictly legal’ Kevin McCloud is undercover, Hugh Fearnley-Whittingstall does some flyposting and Mary Portas sends a Jilly Cooper book to the PM. This government-baiting show is impressively angry TV
The Guardian - UK · Sep 13, 2023 Britain’s fish populations are in a ‘deeply troubling state’ – report Species such as mackerel and North Sea cod have been overfished or have reached critically low populations
The Independent UK · Sep 3, 2023 Climate activists hailed by Fearnley-Whittingstall for ‘putting liberty at risk’ The celebrity chef said tactics such as those used by Just Stop Oil help draw attention to important issues.
The Independent UK · Jul 30, 2023 Blood, guts and cheap cuts: We need an alternative to eating animals – and ‘ethical meat’ isn’t the answer We know eating meat is bad for our health and the environment, but it remains the status quo and, in some cases, socially accepted if we happen to know the animals were taken care of before being killed. Eloise Hendy asks whether a new approach is even possible
The National (Scotland) · Jun 30, 2023 Tory minister red-faced as NO ONE in Question Time audience backs Rwanda policy A TORY minister struggled to answer why not one member of the audience on the BBC’s Question Time supported the policy of deporting people to…
Daily Mirror · Jun 30, 2023 Tory speechless as NO ONE in Question Time audience raises hand to support Rwanda plan Health minister Helen Whately appeared flustered after BBC Question Time host Fiona Bruce asked if anyone supported the government's plan to deport asylum seekers to Rwanda and no one put their hand up
The Guardian - UK · Jun 23, 2023 ‘Relearning meat as a corpse’: vegan author Amber Husain on the politics of loving animals and eating them She was a meat-eater who found vegetarianism annoying, until one moment transformed her view. Her new book looks at myths about our relationship with our food