From the Blog

I keep telling people that this spring has been is an exciting time for organic, but then organic is always exciting from my perspective. 2016 however has seen the alignment of some critical factors – some new, some- not so new – which create conditions ripe for further growth in organic.

With a little bit of menu planning it is easy to whip up a tasty vegan Easter meal for the whole family.

Macrobiotics is a way of life based on ideas about the interconnectedness of all things and encompasses ways of eating, thinking and seeing the world.

Demeter certifies food produced from biodynamic farming, a methodology created and defined by philosopher Rudolph Steiner in the 1920s, combining agriculture, cosmology and herbalism/homeopathy.

Vegans do not eat animal products, not only meat but also eggs, dairy products and other animal-derived substances such as honey.

Noodles in Asia and Pasta in Europe may look similar, however they have many differences.

Although making a cup of tea may seem like a really simple thing, making a really good cup of tea is an art! We'll talk you through the different steps to make a great cup of tea and help you choose from our Organic Green Tea Range.

We are so pleased that UNESCO has recognised the value in designating Japanese Washoku cuisine with cultural heritage status.

Shiitake, Japanese forest mushrooms, are one of the Orient’s most exotic and delicious foods. Shiitake’s delicate, yet wild, woodsy taste adds a gourmet flair to almost any dish.

“The abrupt, searingly tart, tangy, salty taste jolts the eyes open, shakes the stomach awake, sandpapers off any staleness from the taste buds, and gets the day off to an unforgettable start.”

We celebrated the 60th birthday of our founder Christopher Dawson last week. Here is a message read by his good friend and long standing colleague Bob...

Of the three qualities of soya sauce you can find on shop shelves, Clearspring traditionally craft-made soya sauce is the highest quality available. The other two qualities are naturally brewed soya sauce and non-brewed soya sauce.

For the Zen Buddhist, the ritual of cooking the daily meal is a true expression of their religious discipline, and that is how shojin ryori got its name, which means ‘to progress the spirit'.

Savoury, earthy, mushroomy - none of them quite fit the bill when trying to describe the ever illusive umami taste.

Koji is the culture behind Japanese food production, discover what it is and how it is used.