Chris Berry tells of the Yorkshire breed's increasing popularity There's something rather special about the Yorkshire Dales and the North York Moors. The rugged beauty of lush green hills and valleys, purple heather, patchworks...

Chris Berry takes a wee dram of a look at the history and tradition of haggis. There's probably no better time to claim a family link to Scotland than January 25 when Burns Night takes place in celebration of...

Farming and livestock writer Chris Berry, brings beef to the festive feast.It's December and we all know what that means. While 'tis the season to be jolly, although cold inclement weather and shortened daylight hours attempt to give...

Literally translating as 'Japanese beef', Wagyu denotes meat from four highly prized cattle breeds and is thought to originate from native cattle from the British Isles. Meticulous breeding and animal husbandry are what give the beef its...

British charcuterie has snuck up on us and is gaining momentum as I write. The past fifteen years have produced charcuterie enthusiasts in nearly every region in Britain - they're making everything from salami to nduja, chorizo to...

Roast Lamb is now commonly eaten throughout the UK as a family gathering, a great tradition in the same vane as Roast Beef, this is a centuries old tradition which is still going strong up to the present day...

Farming and livestock writer Chris Berry, explores the fall and rise of the profession. Trust isn't given lightly. Respect has to be earned, and that's...

To cater not only to devotees of delicious tasting meat who are chasing the flexitarian dream, but also to the fitness fans who are looking for low fat, high protein great quality meat to pack a punch, the butchery team at Farmison & Co...

The History of the Sausage We can trace the sausage all the way back to the Bronze age; originating from the middle East and a meat also popular with Ancient Greeks & Romans. The word sausage in Latin is salsisium, simply...

Chris Berry explores the gamekeepers' world The Glorious 12th or indeed the Glorious 13th this year due to the famous date having fallen on a Sunday signals the starters orders for the new shooting season when

Chris Berry looks at the rise and rise of heritage meat Hugh Fearnley Whittingstall is one of a plethora of celebrity names to champion locally produced and sourced meat. In the River Cottage Food Book and in his TV series of...

History of the steak Choosing the right steak for you Pan sear versus Grilling over coals Cooking Methods - A...

History of the Roast Choosing the right Joint for you Jeff's preferred Roasting Joints How to make Perfect...

WHAT IS A SLIDER? A Slider is a miniature Pattie, usually made from ground beef in the same style as hamburgers, however many versions are available at Farmison & Co. We've been busy developing & expanding our range to...

Chris Berry visits Rowan Simms at Waterfall Farm in Ellingstring for the latest in the Farmison & Co 'Meet the Farmer' series

I remember sliders coming into my consciousness around a decade ago, when "small plates" and grazing were all the rage and everyone was trying to outdo everyone else with winning new restaurant concepts. Don't remember one called "Sliders",...

Britain's Ever Increasing Love Affair with the Barbecue Chris Berry takes a look at how our passion has grown in the past decade Sizzling temperatures amid sun-bathed gardens reignite the new barbecue season....

The burger. A universal language that resonates through cultures and creeds from east to west, north to south. Fast food joints have been instrumental in getting the multi-billion pound burger juggernaut rolling over decades, but, more...

Whether it's the Big Green Egg or the disposable barbecue picked up last minute from the supermarket on a promising summer's evening, everyone loves a barbecue. For debates on briquettes vs lumpwood (we favour the...

Grass Fed Beef vs Grain Reared - What The Experts Say Chris Berry explores why it is grass fed beef all the way for Farmison & Co The second of our series looking at the benefits of grass-fed...

History of the Roast Choose your Roasting Joint Jeff's preferred Joints Knowing your temperatures

Yorkshire Wolds Duck : Darling of the Dinner Table Chris Berry explains the continued flight of the duck

8 Tips For The Perfect Steak This Valentine's Day

With another year of joyful festive memories gathered and the excitement of a New Year beginning, we're looking back to what an incredible year it's been for us here at Farmison & Co. This year we've been hard at work developing: ...