From The Farm

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Roast Lamb is now commonly eaten throughout the UK as a family gathering, a great tradition in the same vane as Roast Beef, this is a centuries old tradition which is still going strong up to the present day...

Farming and livestock writer Chris Berry, explores the fall and rise of the profession. Trust isn't given lightly. Respect has to be earned, and that's...

This is our guide to choosing the perfect sized joint for your Christmas table. Broken into easy to use sections, each chart highlights the differences between bone in and boneless joints. The bone in joints are visually amazing festive...

Carving a chicken is quite simple, here's our guide with easy step-by-step instructions! A sharp carving knife & a meat fork is all that's required. Once the chicken is fully cooked, cover with foil...

Farming and live stock writer Chris Berry, explores the heritage and growing popularity of wild venison. Wild venison is the ultimate heritage free-range meat delivering...

To cater not only to devotees of delicious tasting meat who are chasing the flexitarian dream, but also to the fitness fans who are looking for low fat, high protein great quality meat to pack a punch, the butchery team at Farmison & Co...

The History of the Sausage We can trace the sausage all the way back to the Bronze age; originating from the middle East and a meat also popular with Ancient Greeks & Romans. The word sausage in Latin is salsisium, simply...

Chris Berry explores the gamekeepers' world The Glorious 12th or indeed the Glorious 13th this year due to the famous date having fallen on a Sunday signals the starters orders for the new shooting season when

Chris Berry looks at the rise and rise of heritage meat Hugh Fearnley Whittingstall is one of a plethora of celebrity names to champion locally produced and sourced meat. In the River Cottage Food Book and in his TV series of...

History of the steak Choosing the right steak for you Pan sear versus Grilling over coals Cooking Methods - A...