So Valentine's Day is coming up…and here's betting you haven't got round to booking a table. The thing is, you don't have to! It's not the only way to wisely woo your loved one, as eating in is the new eating out. We've rustled up the perfect...

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. ...

We're well into January now, so if you hadn't yet started to act on those New Year's resolutions to get the juicer out and cut down on your sugar intake you probably thought you were going to get away with it… However over the weekend, Oxford...

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: ...

Last week, HRH Prince Charles guest edited a commemorative edition of the rural stalwart Country Life. He curated and organised the magazine in its entirety, and the final product serves as a fierce emblazon of his discerning and passionate...

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...

It's been a great weekend for Farmison & Co, with one of our artisan suppliers Claire Burt scooping Best Producer at the Observer Food Monthly Awards. We also made an appearance, coming in as runners up for Best Independent Retailer...

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...

Sometimes dinner feels like an endless series of repeats, with old favourites turning up again and again (just like Friends on TV). I've spent my whole career working with food and even I sometimes feel uninspired when I open the fridge door...

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...

It's all hotting up at Farmison & Co: literally and metaphorically! Flush from our success at the Grocer Gold awards, we've been working hard to get the shop ready for Summer, with all the salads, different meat cuts, and recipes you need to be...

It's not often you hear someone raving about the taste of vegetables; usually it's meat that receives all the praise. Of course here at Farmison & Co we're pretty proud of the taste of our rare and native breed meat, but that's not to say we...

"Tell me what you eat and I will tell you what you are," said the famed French epicurean Jean Anthelme Brillat-Savarin. If you're ever feeling a little worse for wear, perhaps a tad run down or prone to illness, hit refresh on what you're eating and...

The time has come again, when one of the time-honoured institutions of Great British pastimes makes its appearance. The first outdoor picnic of the year is, and always will be, a thoroughly British affair. Not for us a lushly arranged al fresco...

(Competition has now closed) Calling all steak-lovers! To celebrate National Barbecue Week - and in anticipation of some more glorious barbecue weather - we're launching a...

This week is British Beef Week: a fantastic chance to spare a thought for our squeezed farmers, try beef recipes and cuts you haven't cooked with before, and to celebrate the best of our native beef breeds. That's why we're introducing an exclusive...

It's being hailed as the perfect storm, worse than BSE, worse even than foot and mouth, and because of it our farmers are feeling the pinch like never before. It's the weather that's done it. The constant drizzle of 2012 has ruined farmers' crops,...

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...

As investigators slowly and painstakingly trace disparate supply lines that crisscross Europe, searching for sources of contamination, the horsemeat scandal has slowly unraveled. In light of the shocking revelations of the past few weeks we at...

With a friend in tow for companionship I recently enjoyed a day course at Betty's Cookery School in Harrogate. The welcome was warm, the environment hospitable and the buttery croissants we devoured for breakfast with Café Blend were still warm from...

It's the news story that just won't go away, but it casts a revealing light upon the meat supply chain in Britain. The Food Standards Agency (FSA) has now announced that the Tesco burgers containing horse meat may have been on sale...