Blog Aug 30th 2018 How To Cook the Perfect Sausage 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...
Blog Aug 24th 2018 Keeping up with the game 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
Blog Aug 22nd 2018 Heritage breeds have strong future in food chain 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...
Blog Aug 7th 2018 How to Cook the Perfect Steak: Our Definitive Guide History of the steak Choosing the right steak for you Pan sear versus Grilling over coals Cooking Methods - A...
Blog Jul 9th 2018 How to Roast Pork: Our Definitive Guide History of the Roast Choosing the right Joint for you Jeff's preferred Roasting Joints How to make Perfect...
Blog Jun 26th 2018 Meet The Farmer: Rowan Simms Chris Berry visits Rowan Simms at Waterfall Farm in Ellingstring for the latest in the Farmison & Co 'Meet the Farmer' series
Blog Jun 7th 2018 Britain’s Ever Increasing Love Affair with the Barbecue 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....
Blog Jun 7th 2018 On the Quest for the Ultimate Burger 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...
Blog May 26th 2018 Farmison & Co's BBQ Tips 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...
Blog May 14th 2018 Grass Fed Beef vs Grain Reared: What The Experts Say 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...
Blog May 13th 2018 How to Roast Beef: Our Definitive Guide History of the Roast Choose your Roasting Joint Jeff's preferred Joints Knowing your temperatures
Blog Mar 26th 2018 Yorkshire Wolds Duck : Darling of the Dinner Table Yorkshire Wolds Duck : Darling of the Dinner Table Chris Berry explains the continued flight of the duck
Blog Feb 14th 2018 8 Tips For The Perfect Steak This Valentine's Day 8 Tips For The Perfect Steak This Valentine's Day
Blog Jan 31st 2018 A Meat-Lover’s Guide to Sharing Steaks for Valentine’s Day A Meat-Lover's Guide to Sharing Steaks for Valentine's Day Treat your special someone to the perfect Valentine's Day with a sharing steak at home. Choosing the best steak all comes down to personal preference, so here's our quick...
Blog Jul 21st 2017 Sausages: A British Love Story They're the easy 'go-to' meal choice for all generations, which many of us Brit's consume at least one day a week. In more recent times, our relationship with sausages has developed further with artisan, individually handmade and flavoursome...
Blog Jul 3rd 2017 July Update From The Dales & Fells With summer well underway, our farmers have been busy shearing sheep to keep them cool under the sunshine. Whilst the sun is the only thing on our minds right now, our farmers spend their summer planning ahead for winter, making...
Blog May 30th 2017 June Update from the Dales and Fells Another busy month here at Farmison & Co has seen the addition of 2 all new and exciting meat boxes: The first being our Eat Better Meat...
Blog May 19th 2017 Seam Cuts Seem Sensational Chris Berry finds out how marrying traditional breeds and traditional cutting techniques create the perfect taste experience Sourcing only the best traditional native grass fed breeds of beef, lamb and pork...
Blog May 8th 2017 Belting Beef from the Dales Chris Berry talks with Belted Galloway breeder Neil Heseltine at Hill Top Farm in beautiful Malham Succulent in-demand 100% grass fed beef from...
Blog May 1st 2017 May Update from the Dales & Fells What an exciting month it's been here at Farmison & Co! We launched our new range Yorkshire Old Cow Beef , our British take on Spanish Galician beef, which sold out in under 24...
Blog Mar 27th 2017 Size Really Isn’t Everything Chris Berry talks about the increasingly popular beef from Dexter cattle Great things come from small packages. We've all heard it...
Blog Mar 16th 2017 New life the foundation of Farmison & Co quality 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...
Blog Jan 10th 2017 Return of Forgotten Favourites 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...
Blog Nov 22nd 2016 Beefing up the Christmas Dinner Table Chris Berry tells of how it's not a festive closed shop on the big day. While turkey takes much of the limelight on the festive dinner table up and down the country on...