Alvin Caudwell

Alvin Caudwell has spent 30 years working in London, Paris, the Alps and the Peak District for renowned international companies including Vogue USA, MIDEM (the international music market in Cannes), Sketch, Momo, Harvey Nichols and the Caprice restaurant group. Since 2017 when she became freelance, she has written content for restaurants and private members' clubs in the UK, as well as a five month stint fashioning a monthly blog for SBE Hotels in London. She now finds herself, amongst other things, a passionate advocate of Farmison & Co and what they are doing to encourage the nation to eat better meat. She is spurred on in life by the notion that nothing gets done without resourcefulness, curiosity and charm.

How To Make Lamb Houmous

pork, apple & fennel sausage, bean, tomato and spinach tray baked

How To Cook Pork, Apple & Fennel Sausage, Bean, Tomato and Spinach Tray Bake

Introducing the Lean Meat Box For Flexitarians

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...

Sizzling Sliders for the Summer Season

I remember sliders coming into my consciousness around a decade ago, when "small plates" and grazing were all the rage and everyone was trying to outdo everyone else with winning new restaurant concepts. Don't remember one called "Sliders",...

On the Quest for the Ultimate Burger

The burger. A universal language that resonates through cultures and creeds from east to west, north to south. Fast food joints have been instrumental in getting the multi-billion pound burger juggernaut rolling over decades, but, more...

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