The Huw Richards Show – Details, episodes & analysis

Joshua Sparkes takes us on a deep dive into the world of natural farming, syntropic agriculture, and the future of food systems. We explore how he’s transforming landscapes through perennial crops, fostering biodiversity, and reducing reliance on conventional farming methods like polytunnels. Joshua shares insights on balancing ecosystems, the role of beetles and slugs, and his journey from traditional horticulture to regenerative agriculture. This episode is a must-listen for those interested in sustainable, resilient food systems. Follow Joshua on Instagram: https://www.instagram.com/joshua_sparkes/ Find out more about his work here: https://woolsery.com/thecollective/birch-farm/

The Huw Richards Show focuses on showcasing people, projects & ideas that regenerate soil & society.

In this episode, I sit down with Sam Cooper (Aka Chef Sam Black), a fermentation expert and advocate for sustainable food systems, to dive into the world of fermented foods and their powerful role in reshaping how we eat. Sam challenges the supermarket model of out-of-season, “fresh-looking” produce, making a bold case for the natural rhythms of fermentation and seasonal eating.

Discover how home fermentation not only preserves peak flavour but also promotes sustainability, reduces food waste, and deepens our connection with the microbial world. Sam shares insights on everything from the techniques of fermentation across cultures (such as Koji and Garum) to tips for fermenting at home—plus, why “germ phobia” might be holding us back from embracing some of the most nutrient-dense, flavourful foods. This conversation is a must-listen for anyone curious about elevating their food experience, gut health, and exploring a more sustainable approach to eating.

Follow Sam on Instagram: https://www.instagram.com/chef.sam.black

Get his book The Fermentation Kitchen: https://geni.us/TheFermentationKitchen

The Art of Salt Preserving Course: https://thegrowersguild.teachable.com/p/the-art-of-salt

In this episode I sit down with Guy Singh-Watson - a pioneering organic farmer, entrepreneur, and founder of Riverford Organic Farmers, one of the UK's leading organic veg box delivery businesses.

In this in-depth conversation, Guy explores the evolving role of farmers in feeding the world while protecting the environment. He shares his journey from traditional farming to championing employee ownership and perennial crops, and he doesn't shy away from hard-hitting topics like food system flaws, glyphosate debates, and supermarket power.

From discussing the devastating impacts of annual agriculture on the environment to his innovative experiments with nut trees and cardoons, Guy offers a unique perspective on farming as a balance between production and regeneration. He also unpacks the cultural and systemic challenges facing the UK's food industry, highlighting the vital need for transparency, fairness, and sustainability in how we grow and consume food.

Join us as we dive into everything from practical farming solutions to the broader societal shifts needed for a healthier, more equitable food system. Whether you're a farmer, gardener, or food enthusiast, this conversation will inspire and challenge your thinking about the future of food and farming.

Riverford Organics: https://www.riverford.co.uk/

Guy's Baddaford Farm: https://www.baddaford.co.uk/

Patrick Holden is one of the most respected and pioneering voices in sustainable agriculture. As the founder of the Sustainable Food Trust and a regenerative farming advocate with over five decades of experience, Patrick has dedicated his life to transforming the way we grow, produce, and think about food. In this episode, he tackles some of the most pressing and polarizing questions about meat, climate change, and sustainable diets.

Patrick explores the meat paradox—how livestock, often vilified in environmental debates, can play a critical role in building resilient ecosystems. He sheds light on the relationship between farming and nature, the importance of local food systems, and why regeneratively managed livestock could be the key to truly sustainable diets.

In this thought-provoking conversation, Patrick shares:

• How regenerative farming can restore soil health and capture carbon
• Why nutrient-dense, local diets are essential for sustainability
• The truth about methane, meat, and the misunderstood climate debate
• Working with schools to offer a better food system
• And much more!

This conversation challenges conventional thinking and offers a hopeful vision for farming and food.

Find out more about the Sustainable Food Trust here: https://sustainablefoodtrust.org/

In this episode, we delve into the fascinating and thought-provoking world of trees and agroforestry with Nick Dunn, Managing Director of the renowned Frank P Matthews Nursery. With decades of experience in horticulture, Nick shares his insights into why embracing non-native trees might hold the key to climate resilience and how agroforestry could revolutionise the way we balance biodiversity and productivity.

We also explore the critical role of flavour in tree breeding. Are we sacrificing taste in favour of high-yield, supermarket-friendly varieties? Nick makes the case for "flavour-first" breeding and explains why it matters now more than ever.

From practical tips on planting and nurturing trees to a frank discussion about the challenges of integrating livestock with agroforestry, this episode offers fresh perspectives for growers, gardeners, and anyone passionate about the future of sustainable food systems.

Frank P Matthews website: https://www.frankpmatthews.com/

Restaurants do far more than just serve food—they shape what we eat, how we eat, and even what we think is “normal” on our plates. In this thought-provoking conversation, I sit down with Geetie Singh-Watson, founder of the world’s first certified organic pub, to explore the unseen influence of restaurants on our diets and the wider food system. We dive into the ethics of sourcing, the misleading claims of "seasonal" menus, the power of chefs in shaping public demand, and whether restaurants should be leading the charge in promoting sustainable and lesser-known foods. We also tackle some of the biggest challenges in the industry, from pricing and accessibility to the role of pubs as community hubs, as well as venture into some other areas. If you care about the future of food, sustainability, and how the choices made in restaurant kitchens impact the entire food chain, this episode is not to be missed.