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Contact Us

By: John Rowlinson - Updated: 18 Nov 2015 | comments*Discuss
 
Contact Us

This site is written with you in mind and we therefore welcome any feedback you give us.

The easiest way to let us know what you think of the site, an article, or simply to ask a question - is by posting a comment at the end of an article. We try to respond to most comments but when we can't...usually a reader will. We like to encourage discussion in the comments sections, which have now started to produce some lively chat and enabled readers to share their experiences.

Advertise on or Sponsor VegetableExpert...

In general we create most of our revenue from Google Ads. It's fairly simple for us and allows us to carry on creating high quality content, without having to manage our own advertising, as we are only a small team.

If you are interested in sponsoring the site in some way then we are interested in talking to you. In the first instance please contact me, Jane Marshall, (details below) with the word 'sponsor' in the subject field and we can share the visitor stats for VegetableExpert and start a discussion.

Write to us...

If you are from the press, a potential advertiser etc. and want to get in touch with us, in the first instance please contact Jane Marshall (Features Editor). Unfortunately we cannot publicise all of your causes or notices on our site (we get too many requests). Nor can we release the contact details of anyone featured in our case studies or articles.

Please note that, to prevent spam, the email address below is an image so you'll need to type it in manually.

 Jane Marshall
Features Editor
VegetableExpert
Daresbury Point
Green Wood Drive
Manor Park
Cheshire, WA7 1UP
 

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Want to Write for Us?
If you are very experienced in your field and consider yourself an expert then we are interested in having you write for us. If you would like to join us then send an email to Jane Marshall.

Please include:

  • Details of your experience or qualifications in this subject
  • Details of your experience in writing about this topic
  • Examples of your previously published work

Our Images

We get lots of requests to use our images for which we don't generally own the copyright as we buy them from photographers around the world. Unfortunately we can't grant you the right to use them. You might be better either buying a cheap image or using one off Wikipedia etc that has a 'creative commons' licence. Getting sued by a nasty image library is not pleasant (we know!).

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Latest Comments
  • Rabby
    Re: Pickling Onions and Shallots
    I've been doing my own pickled onions for myself and my family for 30 years and I di them the same every year . I have about 10 of…
    16 February 2017
  • MrsF
    Re: Pickling Onions and Shallots
    I've done my 1st jars of onions today using 1/2 a 4kg pack of Parrish's onions. I'm using Sarsons pickling vinegar with…
    30 October 2016
  • Silverfox
    Re: Pickling Onions and Shallots
    When making a brine for pickles you need a tablespoon of salt for every pint of water, leave pickles in for no more than 24hrs. 3…
    28 October 2016
  • Pickles
    Re: Pickling Onions and Shallots
    I live in Spain and am having great difficulty in buying pickleing onions, anyone got any idea where I can buy them as I need…
    16 October 2016
  • Ian
    Re: Pickling Onions and Shallots
    Hi, I am in the process of doing some pickle onions. Yesterday I made a brine solution with approx 5 ltrs water and went a bit…
    5 October 2016
  • Minety15
    Re: Pickling Onions and Shallots
    Hi, I've been given a jar of pickled shallots and they are soft, does anyone know if it's possible to crisp them up again…
    30 September 2016
  • Iron Horse Cowboy
    Re: Growing Squash and Pumpkins
    Hello. Will Spaghetti Squash and Sweet Baby Pumpkins cross pollinate? I have something that looks like a squash on my…
    8 August 2016
  • Rehbok
    Re: Growing Squash and Pumpkins
    I have planted a few butternut squash on my newly acquired allotment and they are going mad! I have loads of squash forming on each…
    28 July 2016
  • JoJo
    Re: Pickling Onions and Shallots
    @Hannah - I prefer dry salt rather than brine. Leave them for 24 hours then rinse ,dry and bottle. Your next batch should be good,…
    10 November 2015
  • Hannah
    Re: Pickling Onions and Shallots
    I have been on a rampage of pickling onions, The recipe I have is to top and tail the onions, leaving the skins on for removal…
    9 November 2015
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