Chris Berry takes a closer look at the festive centrepiece Every year a familiar conversation, nearly now as traditional an event as turkey at Christmas itself, is held in homes throughout the country and is usually...

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

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,...

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...

Barbecue season is when our meat comes into its own. With our herds and flocks having roamed and matured on lush pastures in the Dales and Fells, the meat boasts natural flavour, while the dry aging techniques used by our Master Butcher, ensure...

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...

With the lambing season beginning to draw to an end, it's been a marvelous month for sheep at Farmison & Co with our Herdwick lamb being royally recognized! Having recently gained Protected Designation of Origin, the Herdwick lamb can now...

Beef, as a meat, offers great variety though it's very important to understand your cuts and how to cook them in your kitchen. A carcass is divided into three main areas: Fore end The fore end of the animal is the hard working...

I am always relieved to leave January behind and drift into the second month of the New Year. We are still cloaked in the depths of dank winter, and the comfort of stews, soups, braises and casseroles is ever necessary to save spirits. ...

I am determined that January will not be blue this year! January will be jubilant. The weather may be damp and dismal but the New Year larder is alive with colour and comfort. Seasonal food in January forms a vibrant patchwork of flavours - from...

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: ...

The toffee apples, bangers and bakers of Bonfire Night may be past but for me there are still some real firecrackers in the larder this month. While parsnips have been swelling for a good few weeks on the veg patch, and are perfectly good to...

October has to be our most fragrant month, with nutty celeriac, creamy salsify redolent of oysters, honeyed quince and earthy mushrooms just some of the aromatic gems jostling for our attention. As October heralds the start of the wild...

Many of us in Britain know and love Thai food, but have you ever wondered what makes it such a universally appealing cuisine? On my first trip to Thailand recently, I discovered more about the food and the guiding philosophy behind it. Like...

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...

Magnificent, glorious, outstanding and quite brilliant! Anyone who witnessed the Opening Ceremony of the London Olympics, on live television or was fortunate enough to be in the stadium itself could not fail to be impressed by what is being...

When the first new season English asparagus comes on stream, you know that summer is on the way. There's something wonderfully cheering about the arrival of the first green spears from the Vale of Evesham, East Anglia and Cambridgeshire. Asparagus...

"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...

Cook your own food from scratch Supermarkets tell us that we are 'time-poor/cash-rich', and encourage us to buy their ready-made convenience foods. These foods are generally joyless to eat, and particularly poor value for...