The 66-year-old Clarkson’s Farm star lives on his 1,000 acre farm between Chipping Norton and Chadlington in the Oxfordshire Cotswolds.

Mr Clarkson has owned the spot since 2008, and Kaleb Cooper is his farmhand, with the pair running the day-to-day life on the farm.

There have been four series of the show so far with a fifth to debut on June 2.

READ MORE: Clarkson’s Farm star’s kindhearted gesture ahead of new series

But just before that Mr Clarkson and Mr Cooper will headline a brand-new national celebration of Britain’s farmers, their craft and their way of life, at the historic home of the Royal Show, Stoneleigh Park in Warwickshire.

The Great British Farm-Fest will bring together farmers, food lovers, families and festival goers for three unforgettable days of live music, working displays, livestock, machinery and mouth-watering food.

Joining the duo are Lisa Hogan, Kaleb Cooper, Charlie Ireland, Adam Henson and Matt Tebbutt, alongside dozens of farmers, musicians, chefs and rural artisans from across the UK.

Beefy Boys, which has opened a branch in Oxford’s Westgate shopping centre, will also be appearing at the festival.

Co-founder Anthony ‘Murf’ Murphy recently joined the pair to be briefed on the upcoming festival where the Beefy Boys will serve their award-winning burgers.

“The whole Clarkson’s Farm team were great, everyone was very lovely and generous with their time,” Mr Murf told our sister paper the Hereford Times.

“We chatted burgers, BBQ, farming, his upcoming children’s book, and what life is like at Diddly Squat.

“He was a lovely bloke and we had a real good laugh with him on stage. ”

The musical welcome took place at Bartlemas Sports Ground, where members of Oriel College’s chapel choir performed a unique madrigal.

It was held on Saturday, May 2, and included a performance of Melissomelos, a 17th-century piece by Charles Butler – often known as the ‘Father of English Beekeeping’ – that imitates the hum of bees.

The apiary, managed by the Oxford Beekeeping Society, was founded in 2025 by history doctoral student Spencer Drake.

Mr Drake said: “It was the bee’s knees to help celebrate Oriel’s 700th anniversary at the apiary this Saturday.”

He also highlighted the support from the college.

Adding: “All of the generous funding we’ve received towards kickstarting the apiary has been made available thanks to Oriel’s 700th, and in return we’ll be supplying bountiful pots of fresh honey for the college’s summer anniversary party.”

The beehives were funded by Oriel College as part of its 700th-anniversary celebrations.

During the inauguration, Mr Drake delivered a speech in a homemade, 16th-century-style beekeeping suit.

He spoke about the endangerment of wild bees, climate change, destruction of wildlands and use of pesticides, and called for greater appreciation and stewardship of the natural world.

Guests were invited to visit the hives and enjoy honey cake and mead as part of the day’s festivities.

Maggie Jones, treasurer at Oriel College, said: “It’s wonderful to be a part of reviving Oxford’s beekeeping heritage.”

New research by the University of Oxford has revealed that only 43 per cent of dishes on offer at the UK’s 21 highest-grossing restaurant chains met all their voluntary targets for sugar, salt, and calorie reduction, as set by the UK Government.

The targets for manufacturers, retailers, and restaurants were introduced from 2016 to reduce sugar, salt, and calorie content as foods high in energy, saturated fat, free sugars, and salt have been linked with an increased risk of obesity and diet-related non-communicable diseases.

The targets set different timelines: 2020 for sugar, 2024 for salt, and 2025 for calorie reductions.

Despite these targets, progress in the restaurant sector remains limited.

Alice O’Hagan, lead author of the study, from the University of Oxford, said: “Our findings demonstrate that there was low adherence to the UK Government’s sugar, salt, and calorie reduction targets in 2024.

“This is consistent with other research that finds limited effectiveness of voluntary regulation on reformulation, suggesting that mandatory regulation may be a more effective approach to improving the nutritional quality of out-of-home food.

“Food within the same subcategory varied in adherence to the targets, with salads and breakfast items having the highest overall adherence, and desserts and pizzas the lowest.

“However, there were examples of companies across all subcategories performing well, indicating that performance is not constrained by the type of cuisine being offered.”

Researchers gathered nutritional information from menus and restaurant websites from the 21 highest-grossing restaurant chains in the UK in 2024, analysing the proportion of dishes that met the targets.

Nine of the 21 had more than half of their menu items meet all applicable targets.

Papa John’s had the lowest compliance for calories and salt, at just 35 per cent for calories and 8 per cent for salt.

Burger King, KFC, Nando’s, and Vintage Inns had no menu items compliant with the sugar reduction target.

Ms O’Hagan said: “Our study shows that the UK Government’s voluntary sugar, salt, and calorie reduction targets were not being met consistently.

“Only 43 per cent of menu items met all of the targets they were eligible for, and adherence to the targets varied widely between restaurants and food categories, showing that healthier menus are achievable but are not yet the norm.”

Dr Lauren Bandy, a senior researcher in food policy and population health at Oxford and study co-author, said: “Voluntary targets alone are not delivering consistent improvements in the salt, sugar or calorie content of food items on offer in UK restaurants.

“Our findings highlight the potential value of stricter regulation in the out-of-home sector.”