Some time after you open a jar of honey, often a few weeks and occasionally just a few days, you notice it isn't pouring the way it used to. It turns cloudy, then thick, then solid enough to stand a spoon in. This is the question we're asked about more than any other, so here's the complete answe...

Pick up a jar of supermarket honey and turn it round. Somewhere near the barcode, in small print, there's a good chance you'll find the words "blend of EU and non-EU honeys". It sounds official. It isn't telling you very much. What the phrase tells you, and what it doesn't Honey labels have to st...

Honey is one of the oldest foods we know, and it is also one of the most varied. Open a few jars side by side and you will find colours ranging from pale gold to deep amber, and flavours that shift from delicate and floral to rich and almost treacle-like. That variety is no accident. Every honey ...

Picture your usual breakfast. Maybe a bowl of fruit, a spoonful of honey stirred into porridge, a coffee, a handful of berries on the side. Now take away everything that depends on a pollinator, and the plate starts to look bare. That simple thought is the reason so many people are paying attenti...