Here we take a look into the fascinating history of pie-making. With countless varieties from around the world, we will feature pies from our own shores to celebrate The Great British Pie Week.

Valentine's Day is the perfect occasion to treat your loved one to something truly special. While chocolate and wine are classic staples, there's an opportunity to elevate your Valentine's Day meals with unique and memorable dishes that create an unforgettable experience. Whether planning a…

Easter is a spring holiday celebrated in approximately 95 countries worldwide, commemorating the resurrection of Jesus and is one of the most important celebrations in the Christian calendar. Usually celebrated with chocolate eggs, bouquets of daffodils and getting the family together for an Easter…

Searching for some Easter lunch ideas to impress the whole family? Look no further! We have the perfect inspiration to help you make the most of this joyous celebration. In this guide, we share some traditional Easter lunch recipes as well as some alternative ideas for those looking to mix things…

Looking for some inspiration on how to serve your steak this summer? Here's 5 simple serving suggestions that add an extra element to your dish whilst letting the quality of the meat shine through. Find your favourite steaks

Our definitive guide to Lamb, Hogget and Mutton and their respective qualities Lamb will have pride of place in restaurants and at the family dinner table at Easter and through springtime into early summer, but why is it...

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...

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...

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...

Enjoy, it's what made Britain great!

This Spring we're delighted to be making available milk fed British veal. A delicacy, it's prized by chefs for its delicate taste, close texture, and pale, pink colour. We're stocking a great variety of cuts - more so than we have before -...

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. ...

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...

Diet and cardiology specialist Dr Aseem Malhotra appeared on BBC Breakfast this morning begging the public to 'dump the junk' and eat real food. Farmison & Co were delighted to see his no-nonsense approach to good food and health getting some...

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...

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...

Britain has a strong and proud tradition of cheese making, though our continental friends across the water haven't always agreed. Then along came Nick Park and his creations Wallace and Gromit who in Curse of the Were Rabbit, favoured a...

"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...

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...

Fancy yourself a bit of a bard? Know your Thomas from your Tennyson? The difference between a sonnet and a stanza? More importantly do you know your way around a good cheese? Right now we have a Whole Baby Stilton - weighing in at 2.2kg -...

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...

January can be such a dull, long, dreary month when darkness falls in the late afternoon and we are more inclined to be mooching about indoors, indulging in stodgy foods. It is, however, the ideal opportunity to make a fresh start by committing to a...

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...