The lambs are finding their feet now, and April is here at last. March has been by all accounts a long month for our farmers, but the lambing is over, and Spring in the Dales is always special. In Ripon, our home on the Eastern edge of the Yorkshire...

Chris Berry gives the Farmison & Co insight into the goat meat phenomenon Kid meat has been one of the surprises of the culinary scene in the UK, having seen an inexorable rise in popularity as a healthy, nutritious and...

With Christmas looming, we're gearing up to our busiest time of year. Across the Fells, Dales, & Wolds our farmers are finishing their flocks of geese, turkeys, ducks, and chickens ready, while with it being less than a month to, we've already...

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 to be found in top restaurants, as well as in football grounds and pubs....

It's been quite a month for all of us at Farmison & Co, from our Yorkshire farmers manning campsites, to our staff who packed dozens of packs of commemorative sausages, to our sheep that were painted yellow. We're talking of course about the...

At Farmison & Co we often get asked why eat rare (and native) breeds, if they're so rare. It might sound a little strange, but it is precisely because they're so rare we should eat their meat. That's because if there is shown to be a...

Getting everything ready for Christmas can be stressful: What's needed is careful planning and with this I, and Farmison & Co, can help. 1. One thing that's easy to overlook is the drinks: ...

Pies, pastries, crumbles and cobblers; for me the sweet aroma of home baking epitomises autumn as much as the crunch of fallen leaves, and with fruit bushes heavy with luscious blackberries and autumn raspberries, and with the first chestnuts and...

Yorkshire's foremost foodie and broadcaster (and Farmison's new guest blogger), Annie Stirk, gives her five rules for gorgeous gourmet grilling this summer This blooming lovely weather has meant one thing for our family:...

Here at Farmison & Co we're often asked if we're so keen to preserve native breed livestock, why are we selling their meat? It's precisely because we don't eat enough of native and rare breed meat that these glorious animals are dwindling...

Colloquially known as the garden of Italy, Piedmont has a long and illustrious past, as does its capital Turin. A hot bed of political revolution during the 19th and 20th centuries, Turin is now leading a rather more sedate...

It's fair to say the apple is a staple of British cooking. Perfect for pie-making, they can also add some crunch to a cheese board or are great for a healthy snack. But beyond this how much do you know about apples? This week is Bramley Apple...

There is an increasing trend towards home cooking despite the fact that we appear to "have much to do and less time to do it in." We are entertaining more at home, making more mid-week meals and cooking more Sunday lunches. More men are...

Lazy Sunday , no timetable and the perfect opportunity to enjoy our most indulgent and leisurely meal of the week. These are our favourite kind of Sundays. It is an occasion not only to share food but also our time, humour and the odd heated...

The black pudding is thought to be the most ancient of sausages and puddings. References have been found going back to 1000BC of animal stomachs filled with blood and fat and then roasted over a fire. In Medieval times it would be quite common for...

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." - Luciano Pavarotti, 'My Story' Having a lovely meal isn't...

August 2010, sipping a freshly squeezed, perfectly chilled orange juice at Café Thalassa, I was admiring the stunning view along the coastline of white washed "sugar cube" houses and miniature churches set against a flawless blue sky. I have...