Prawns, oysters and salmon could become more expensive as warmer waters reduce the availability of anchovies, used as fish food
Andrew Ellson is a Consumer Affairs Correspondent at The Times. He is an award-winning journalist with a focus on investigations, covering a diverse range of topics including food and beverages, retail, and cannabis. Andrew's work has been featured in The Times, showcasing his expertise in beverage production, retail technology, and architecture.















