Having begun his career in a professional kitchen in 1983, Jeff
Baker has since cooked for The Queen, Barack Obama and worked
alongside some of the world's most respected chefs such as Pierre
Koffmann at La Tante Claire, Christian Germain at the Chateau de
Montreuil and Brian Turner and Nigel Davis at The Greenhouse in
In 1995, Jeff was recognised for his culinary talents with a
Michelin star at Pool Court and held it for 10 years consecutively;
a first for the city of Leeds. Jeff was 26 at the time and the
youngest ever chef in Yorkshire to receive such an accolade, which
he was to hold onto for a decade. He went on to open an altogether
more relaxed place in York - the Bistro Moderne.
Jeff's latest role at F&Co involves working alongside our
butchers and suppliers to develop game-changing products that are
both utterly delicious and easy to cook at home. As well as
inspirational recipes to whet our customer's appetite, Jeff writes
each how-to-guide that is sent with every cut in our range, to
ensure it's cooking to perfection. Jeff's wife Gosia is responsible
for all our brilliant food photography, and we have to say, we
couldn't think of a better team for the job!
Michelin Star Recipes
"As well was writing all the recipe cards for the various
products we sell online, I love curating seasonal recipes
year-round to inspire the home cook. Whether it's shining the
spotlight on a particluar product, showcasing a particular
ingredient or showing off my take on classic recipes, our recipe
site is packed with a range of delicious recipes, how to's and
inspiration for the budding home chef."
"It has been my ambition for some time to create something
original for our growing base of loyal customers. It was the
pandemic that facilitated this. While the supermarkets shut off
delivery slots, we made a company decision to make sure everyone
who wanted to could buy food from us. It was all hands on deck, and
it was a Herculean effort on the part of my colleagues. When I
wasn't helping to prepare orders, I was in the kitchen preparing
meals for the team to keep them going. The staff at Farmison &
Co worked around the clock, and I ensured they were fed with
nutritious and wholesome food to help keep the wheels on our
operation. It was somewhat of a return for me to my restaurant
days, catering for hundreds of people - and just like my restaurant
days - it was important to me that the food was stunning.
In the weeks that followed, I perfected my recipes. At the same
time as demand grew for our food, we were faced with carcass
balance conundrums. If everyone buys prime cuts, there's a lot of
meat left over still to use. Well, I enjoy working with the less
fashionable cuts; often they carry the extra flavour, but require
the extra work. They're also ideal for classic dishes, and I worked
closely with my colleagues in our butchery to get the right cuts to
bring out the flavours of the sauce.
I've prepared some servings suggestions to go with each dish.
The aim was to help you at home elevate the saucepan ready ranges
into more rounded and luxurious meals with simple additions. For my
money, that's much easier than a meal kit, and allows you to be
creative in the kitchen."
"I have a great relationship with our Master Butcher, Andrew.
We work closely together - and have done for years - on new and
exciting products for our home cooks to try. The very best products
are often the result of chef-butcher collaboration, and we're proud
of the range we've built as Farmison & Co has grown over the