From The Farm

News

Chris Berry reports good news for Farmison & Co's game lovers this Autumn 'The sweetest taste of the year' is how some TV chefs have eulogised over cooking grouse and there is little doubt that its sublime tenderness is...

The weather's certainly turned in the Dales, it's getting very blustery and chilly at times, and the leaves are changing colour. There is a silver lining though, warm indulgent slow cooks, and

Chris Berry explains why both mutton and hogget meat are increasing in popularity Flavour and the enjoyment of tasty, distinctive meat has brought an about-turn in the fortunes of mutton. Its resurgence has also been ably...

Homebase have created a BBQ survival guide this summer by partnering with Farmison & CO to provide the BBQ meat and working with renowned chef Aldo Zilli to provide a host of BBQ tips and a recipe. They have also discovered some of the...

Chris Berry talks with the latest partner for Farmison & Co Frank Carr is one of our latest specialist native beef producers to join the Farmison & Co family. He farms at Lee Gate Farm two miles out of the...

With August here, Summer is winding down in the Dales, though the weather has been fantastic, and the long evenings in the valleys are always extraordinarily peaceful. Many of the farmers are busy in their meadows making hay bales for the long...

With July here at last, the weather in our neck of woods is at least being a little more consistent, and it's at this time of year the Dales really come into their own. We know we're spoilt up here when people who have lived here their entire lives...

June is here, and with it is Summer at last. It's this time of year that we like to do farm visits, as its less likely to be bucketing down with rain. Visiting Birchfield Farm in Nidderdale is always a treat, especially because they make...

May is just around the corner, though up in the Dales the wind is still biting cold at times. The buds are on the leaves though with the young leaves coming through, and before long the valleys will be a deep green as we roll into Summer. A...

Part of the skill of a chef is to know how to use the aroma and flavour of herbs to bring out the natural qualities of meat, to enhance flavour and eating quality. Here's my tips to getting the best out of classic cuts for fantastic feasts,...