"I'm very much an 'open the fridge and throw something together' cook" – inside Ben Andrews’ organic Herefordshire kitchen

On a sun-drenched day in rural Herefordshire, the scent of wildflowers drifts through open windows, blending with birdsong and the gentle rhythm of chopping and stirring. This is the home of Ben Andrews – seventh-generation farmer, champion of organic produce and advocate for honest food that celebrates the land it comes from.

For more than 20 years, Ben and his father have run a 600-acre organic farm, where beef cattle graze alongside rows of kale, long-stem broccoli and sunflowers. Their fields are a vibrant patchwork of wildflower meadows and fertile soil – a reflection of their commitment to flavour, sustainability and strengthening local food systems.

If you're hungry for more real-life food stories, explore our other podcasts or listen to the full episode with Ben Andrews from the 5 O'Clock Apron podcast.

A life rooted in the land

"I'm an organic farmer. We've been organic for just over 20 years now," Ben explains, his pride unmistakable as we settle into the smallest – and perhaps cosiest – kitchen workspace imaginable. The farm itself is a family affair, with roots stretching back generations. Ben's mother grew up next door, and his uncle still farms in the area. "We haven't moved far," Ben laughs, "We're in the 'don't move far' part of Hereford."

The land here is exemplary – fertile, generous, and, in Ben's words, "plentiful." It's a place where cows graze contentedly on wildflower meadows, and where kale is planted in May, picked from July, and harvested right through until March. "We grow about a hundred acres of vegetables," Ben says. "Kale, long-stem broccoli, cavolo nero, lettuce – and in the polytunnel, a few random bits, like chillies."

Most of the farm's vegetables are sold to Abel & Cole, an organic delivery service. "They're fantastic to work with," Ben says. "It's just really nice to have people you can sit down with and talk about fair prices. They're willing to work with small producers like us."

Cooking up a Herefordshire feast

Today’s menu is impromptu, inspired by what’s in the fridge: rump steak from Ben’s cattle, kale freshly picked, and a dash of soy sauce. “I don’t really have a go-to recipe,” Ben admits. “I’m very much an ‘open the fridge and throw something together’ cook.” The result is a Herefordshire take on bulgogi beef, with local rump steak marinated in soy, sugar, garlic, and ginger, then seared on the barbecue and served over rice with crispy kale and a fried egg.

The kitchen is a flurry of activity: garlic is grated, ginger is peeled, and kale is stripped from its stalks. “I think chefs cook fast and brutal,” Ben jokes, as a garlic press gives up mid-prep.

There’s no fuss about washing the kale – “it’s organic, it’s fine,” Ben shrugs – and the cooking is intuitive, relaxed, and full of laughter. “This is my happy place,” says Ben, as the beef sizzles on the barbecue and the scent of caramelising marinade fills the air.

Farming, food and mental health

But life on the farm isn’t always idyllic. Ben is candid about the challenges of farming, particularly the toll it can take on mental health. “It’s a really big issue in agriculture,” he says. “You’ve got isolation, the pressure to be tough, that sort of toxic masculinity… it’s especially prevalent in farming.”

Ben’s openness is refreshing. He’s spoken publicly about these issues, even earning the title of 'third fittest farmer in the UK' from Farmers Weekly magazine thanks to his advocacy for both physical and mental wellbeing. “I still have my little counselling session every Thursday night,” he shares. “It’s great. Some things do get a bit much, and sometimes there’s no natural career progression in farming. A lot of the time, it’s just trying to get through from one year to the next.”

The changing face of British farming

Farming, Ben knows, is as much about adapting as it is about tradition. An Oxford college partly owns the land he works, and some of it may soon be lost to development. Meanwhile, climate change brings new challenges: “We’ve gone from having little floods every year to sometimes fields being underwater for six months. It’s just so complex.”

Ben is currently researching how agricultural practices can both cause and mitigate flooding and pollution, as part of a Nuffield scholarship that recently took him to New Zealand. “There’s no silver bullet,” he says. “We need to be conserving water, thinking about what we grow, and how we grow it. We need to adapt.”

A meal that tells a story

As the meal comes together – sticky, savoury beef, golden-yolked eggs, and crisply wilted kale – the conversation turns to food memories. Ben’s mother was a Delia Smith devotee; his grandmother cooked “proper meals” every day. Now, Ben cooks from scratch most nights, often with whatever the fields or fridge provide.

The food is as honest and generous as the man himself. “Are you happy with how this has turned out?” comes the question, as the first forkful is tasted. “Mmm. The ginger, the sweetness, the beef perfectly cooked. What a treat.”

From the fields of Herefordshire to the plate, Ben Andrews’ story is a reminder that good food is about more than just ingredients. It’s about connection – to the land, to the people who grow and cook, and to the stories that make every meal memorable.

For more recipes and inspiration, visit Good Food or download our app – because every kitchen has a story waiting to be told.

Find inspiration for more sustainable food habits – even if you’re not quite as close to field to fork as Ben. Explore our guides on the top sustainable foods and sustainability myth buster to help you make greener choices. Fancy recreating Ben Andrews’ rice bowl? Take a look at our filling bowl recipes you should consider for dinner tonight.