How a farm-to-plate restaurant coped with Covid

The coronavirus pandemic has been catastrophic for the hospitality industry but some restaurant businesses are stronger now than ever before. Food writer Tim Hayward and the FT's Daniel Garrahan travel to Bristol in England’s west country to visit Wilsons, which sources produce from its own market garden, and Little French, which used lockdown to support local suppliers and expand its operations.

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by Rabobank
Firing up sustainable chilli farming in China

The world’s growing appetite for chilli pepper products is turning the plant into a valuable commodity. China’s south-west provinces are ripe for chilli pepper cultivation. However, there are many small-scale farmers who are not yet capitalising on this demand. A blended finance agricultural fund is helping these rural farming communities transition to more profitable, environmentally friendly chilli pepper farming practices.

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