There’s often more to something than meets the eye. Looking a little closer can reveal a new perspective, a story you didn’t know or a detail you might have missed. And sometimes, it’s simply a good excuse to get curious about the things that matter to us.

This week, we’re delving deeper into where our food comes from and how it makes its journey from forest to fork. And then we’re turning that curiosity inwards, too. With October marking Menopause Awareness Month, we’re asking an expert to separate fact from fiction around one of life’s biggest transitions.

READ

Marking Menopause Awareness Month

We take a closer look at perimenopause with menopause specialist Dr Fionnuala Barton. We unpack symptoms you might not expect and share how to advocate for yourself along the way.

Get the story

EAT

Wild British venison is back

Our favourite autumnal meat is on the menu again. We travelled to the Scottish Highlands to learn more about wild venison and meet the people who bring it from forest to fork.

COOK

Chef Jesse’s pick:

Wild Venison Haunch Steak with Mustard Mash & Roasted Root Veg

“Tender venison steaks, creamy, mustardy mash, sweet roasted beetroot and a tart cranberry sauce to tie it all together – need I say more? Order now for this week.”

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