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Farmison & Co Blog

Our Alternative Barbecue Feasts

Our Alternative Barbecue Feasts

On May 13, 2015 0 Comments

Barbecue season is when our meat comes into its own. With our herds and flocks having roamed and matured on lush pastures in the Dales and Fells, the… Read More »

A Guide to Our Lamb: Spring Lamb, Hoggot, & Mutton

A Guide to Our Lamb: Spring Lamb, Hoggot, & Mutton

On May 6, 2015 0 Comments

Lamb has been a staple of the country butchers’ trade in the Dales and Fells for centuries. The reason why mutton and lamb has long been traditionally farmed… Read More »

Jeff Baker’s Summer BBQ Tips

Jeff Baker’s Summer BBQ Tips

On April 30, 2015 0 Comments

With summer around the corner and (hopefully) glorious weather on the way, here are my BBQ tips and techniques for you to take full advantage. These guidelines are particularly… Read More »

How to Cook the Best British Breakfast

How to Cook the Best British Breakfast

On April 30, 2015 0 Comments

For the Eggs: Always start with extremely fresh free range eggs To fry, use a non-stick pan with a good 3 to 4 mm of light olive oil… Read More »

A New, Simpler Design to Reflect Our Expertise

A New, Simpler Design to Reflect Our Expertise

On April 21, 2015 0 Comments

In the coming weeks we will be unveiling our new website design, with a number of new features. By and large it’s the same with some key changes…. Read More »

Our Top Tips For Freezing & Defrosting Our Meat

Our Top Tips For Freezing & Defrosting Our Meat

On April 21, 2015 0 Comments

Though an everyday task, there are a number of simple measures you can take to make sure you’re keeping things safe in the kitchen, and enjoying the very… Read More »

The Spring Flavours Have Sprung

The Spring Flavours Have Sprung

On April 1, 2015 0 Comments

When you work with farmers, you often stop relying on the calendar altogether and instead use the farmer’s concerns to know what time of year it is. The… Read More »

An Alternative Easter Centrepiece With Farmison & Co

An Alternative Easter Centrepiece With Farmison & Co

On March 10, 2015 0 Comments

As ever this Easter we have seasonal classics available for ordering, not least our royally recognised Herdwick lamb, or our English delicacy of saltmarsh lamb. Both sourced from… Read More »

Introducing Our New English Veal

Introducing Our New English Veal

On March 4, 2015 0 Comments

This Spring we’re delighted to be making available milk fed British veal. A delicacy, it’s prized by chefs for its delicate taste, close texture, and pale, pink colour…. Read More »

Great British Pie Week at Farmison & Co

Great British Pie Week at Farmison & Co

On February 26, 2015 0 Comments

This week is Great British pie week, celebrating the art of pie making. A staple of traditional British cuisine, pies are historically working man’s food, though today it’s… Read More »

J Baker’s Roasting Tips

J Baker’s Roasting Tips

On February 22, 2015 0 Comments

It can be tricky to get that perfect finish for your roasting joint, here are my tips for the best results in the kitchen. For roasting your celebration… Read More »

Introducing Our New 45 Day Aged Angus Beef

Introducing Our New 45 Day Aged Angus Beef

On February 17, 2015 0 Comments

We’re pleased to announce the launch of our Private Selection of 45 Day Dry Matured Beef It isn’t the first thing that springs to mind when shopping for… Read More »