They're the easy 'go-to' meal choice for all generations, which many of us Brit's consume at least one day a week. In more recent times, our relationship with sausages has developed further with artisan, individually handmade and flavoursome...

Chris Berry finds out how marrying traditional breeds and traditional cutting techniques create the perfect taste experience Sourcing only the best traditional native grass fed breeds of beef, lamb and pork...

Chris Berry takes a look at the cuts making their comeback Nostalgia abounds during wintertime and talk around the festive dinner tables, while tucking in to turkey, goose, beef, duck, lamb or pork, can lead to fond...

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....

Sausages are a real specialty of most cuisines throughout the world but ours here in Britain are unique. That's because we tend...

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...

Decent chicken can be an difficult to find at times despite the fact we as a nation are eating so much of it these days, 25kg each on average. In contrast, in 1950 British people only ate on average a kilo a year of chicken. You can be sure...

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...

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...

The world's fisheries have become an issue of national significance in the last few years as consumers have come to expect transparency and sustainability in how the United Kingdom sources its fish. These issues, championed by...

This week is Bacon Connoisseurs Week: a chance for the Great British public to celebrate what's ranked as number one in a list of Britain's top foods. It might come as a shock, but a whopping 226,900 tonnes of bacon are bought in the UK a...

British moorland has always been a place of fascination and imagination. Heathcliffe and Cathy bounding about the moors might spring to mind, or perhaps the mystery of the Hound of the Baskervilles, or even - dare I say it - Heartbeat. We at...

As part of our job of delivering the finest restaurant quality produce direct to your door, we often go see our farmers to see how their rare breed herds are coming along. It's always a treat to don wellies and observe traditional husbandry...

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...

You may have holidayed abroad or in some of the many beautiful parts of the British Isles this year. Perhaps you have stayed at home, relaxed and enjoyed The Olympics. Suffice to say, we all need a break. For most of us life can be more than a...

"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...