I have recently written a piece for Spectator Life on why goose are back in fashion this Christmas – following the news Theresa May favours goose over turkey. Here is a photo story about how I plucked and gutted my own goose for Christmas, making sure to save the fat for the roast potatoes – just like our Prime Minister likes them. Read more
Free-range turkeys raised with care by farmer Lucy Beattie
Writing The Ethical Carnivore taught me how to shoot, fish and butcher animals. Most importantly, it taught me to be grateful for the meat we eat. Read more
Tagging gannets on the Bass Rock.
I was lucky enough to visit the Bass Rock with Leeds University scientists to tag gannets. A short piece has already appeared in the Guardian Country Diary so I just wanted to add a few photos here and note my family connection to the island.
The cover of The Ethical Carnivore published by Bloomsbury September 2016
After much deliberation, The Ethical Carnivore has a cover and the build up to publication has begun. Read more
Parmigiana at Henderson’s
The best thing about only eating animals I kill myself is being vegetarian most of the time. Read more
A roe deer skull I found on Glen Clova. The back of the antlers were black so I wonder if it was running from the muirburn? Or died before the heather was burnt off?
One of my many New Year’s resolutions, is to learn to describe better my two great loves: food and nature. So here’s a start:
Preparing squirrel to a Nigella recipe.
In the latest update to The Ethical Carnivore project, I eat grey squirrel killed as part of a programme to protect the red population. Read more
Learning to shoot with Chris Wheatley-Hubbard of Four Feathers. Illustration by Sam Goodlet. I like my ‘flippers’, like I could swim away…
The Ethical Carnivore is to be illustrated by Sam Goodlet, a talented artist and a vegan… Read more
Lobsters caught and eaten off North Berwick. Sorry, but I didn’t share it with the seagull…
In North Berwick it is now possible to see baby lobsters in a hatchery, take a boat trip out to haul creels from the sea and finally enjoy the catch safe in the knowledge it is sustainable. Here is my photo diary of the best lobster I have ever tasted. Read more