Diversification

Roger Nicholson farms with his family at the heavily diversified Cannon Hall Farm, Barnsley, South Yorkshire, which has sparked various Channel 5 series including Springtime on the Farm. Roger, 81, farms with his sons Richard, Robert and David and says he has no plans to retire just yet

Four years on from a Welsh Government consultation and there is still no word on Permitted Development Rights (PDR)

Most of the high protein milk from the Vine Farm Dairy herd in Leicestershire is sold for cheesemaking, with the remainder marketed direct to customers who value its potential health benefits

Helen is a fifth-generation farmer who farms with her parents, David and Anne Shaw, husband, Craig, and their children, Alfred and Hattie, at Grey Leys Farm in the Vale of York. The farm comprises 162 hectares (400 acres) of grass, maize and wholecrop for the herd of 240 pedigree Jersey cows and more than 200 followers

When third-generation farmer Miles Marlow-Thomas decided to launch a fresh oat drink, he was not only creating a new British product but also creating an opportunity to return to his family farm

Interest in wind turbines is increasing following the UK Government’s lifting of the ban on onshore development, but the planning system remains ‘complex and opaque’

This week from Farmers Guardian editor Katie Jones

At this year’s Farm Business Innovation Show, Phil Latham shared a candid and hard-won account of transforming a 1,000-acre family farm into one of the UK’s leading equestrian destinations. From early diversification attempts in dairy to award-winning venue development, Phil’s story captured both the vision and the vulnerability behind creating Kelsall Hill Equestrian Centre

Roger farms with his family at Cannon Hall Farm, Barnsley, South Yorkshire, and has appeared in various TV series, including 'Springtime on the Farm'

Many will know Will Young as Farmer Will on social media, and since he began creating videos a few years ago, his following has exploded, and he now hopes to connect more of the public with their food. Emily Ashworth finds out more