Chris Berry heralds Springwatch 2017 "Springtime is nature's way of saying - Let's party!" While this quote from the late Robin Williams captures the joy and unbridled delight of new growth and new born animals as...

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 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...

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...

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,...

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...

March is here, and we've finally managed to start remembering the year is 2016, not 2015. No sign of warm weather though in our neck of the woods, with it very much remaining damp and grey, though daffodils will be lighting up the verges of the...

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...

It's really not long now until we'll be seeing lambs bouncing about and daffodils sprouting up left, right, and centre across the Dales, but in many ways it still seems a long way off. We've only just had our first proper cold snap in our neck of...

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...

Though an everyday task, there are a number of simple measures you can take to make sure you're keeping things safe in the kitchen, and enjoying the very best meat possible. FREEZING On delivery of your fresh...

Switch it up this Easter by discovering our selection of alternative meats for Easter Sunday dinner. While lamb is the most popular meat choice in the UK for Easter, we believe there are many other great cuts to get your fork into this Spring. Discover our top alternative meat cuts which you can…

It can be tricky to get that perfect finish for your roasting joint, here are my tips for the best results in the kitchen. For roasting your celebration joint, I would suggest buying a meat thermometer; a really useful tool to get your...

This Autumn we're delighted to be offering mutton for the first time. A choice cut of rich, flavoursome meat; mutton sadly is almost a lost delicacy in the British Isles, though it used to once be a staple of our diets. Now with the help of Prince...

It's always nice to be able to offer a breed consistently, and due to the popularity of our Swaledale lamb, for the foreseeable future we'll be able to offer it on a weekly basis. That's not always the case, due to our fondness of rare...

With the Autumn chill setting in, slow cooks are back on the menu. Cuts like minced and diced beef, pork, or lamb, are perfect for producing warming dishes, will deep flavour and character. Here are my tips for getting the very best out of your slow...

The leaves already in the Dales are beginning to blow down, and as the game season unfolds as it has for centuries in our neck of the woods, seasonal slow cooks and casseroles are beginning to feature more on the menu, to banish the chill. ...

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...

If you're watching the tour on telly, (hopefully munching on our Grand Depart sausages!) keep your eyes peeled for the local landmarks below, and our farms. Many of our herds and flocks are reared along the Tour route, so you'll be able to see the...

To celebrate our Royal Visit, and the granting of Protected Designation of Origin to the Herdwick Breed, we're giving away a selection of cuts fresh from the Lakeland Fells, bought from the first auction of certified Herdwick meat. There's...