Chris Berry follows the continuing revival of a traditional favourite Packed with flavour, rich, dark and succulent it's hard to imagine that

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...

Chris Berry reports good news for Farmison & Co's game lovers this Autumn 'The sweetest taste of the year' is how some TV chefs have eulogised over cooking grouse and there is little doubt that its sublime tenderness is...

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

Chris Berry explains why both mutton and hogget meat are increasing in popularity Flavour and the enjoyment of tasty, distinctive meat has brought an about-turn in the fortunes of mutton. Its resurgence has also been ably...

Homebase have created a BBQ survival guide this summer by partnering with Farmison & CO to provide the BBQ meat and working with renowned chef Aldo Zilli to provide a host of BBQ tips and a recipe. They have also discovered some of the...

Chris Berry talks with the latest partner for Farmison & Co Frank Carr is one of our latest specialist native beef producers to join the Farmison & Co family. He farms at Lee Gate Farm two miles out of the...

With August here, Summer is winding down in the Dales, though the weather has been fantastic, and the long evenings in the valleys are always extraordinarily peaceful. Many of the farmers are busy in their meadows making hay bales for the long...

With July here at last, the weather in our neck of woods is at least being a little more consistent, and it's at this time of year the Dales really come into their own. We know we're spoilt up here when people who have lived here their entire lives...

June is here, and with it is Summer at last. It's this time of year that we like to do farm visits, as its less likely to be bucketing down with rain. Visiting Birchfield Farm in Nidderdale is always a treat, especially because they make...

May is just around the corner, though up in the Dales the wind is still biting cold at times. The buds are on the leaves though with the young leaves coming through, and before long the valleys will be a deep green as we roll into Summer. A...

The lambs are finding their feet now, and April is here at last. March has been by all accounts a long month for our farmers, but the lambing is over, and Spring in the Dales is always special. In Ripon, our home on the Eastern edge of the Yorkshire...

March is here, and we've finally managed to start remembering the year is 2016, not 2015. No sign of warm weather though in our neck of the woods, with it very much remaining damp and grey, though daffodils will be lighting up the verges of the...

Chris Berry gives the Farmison & Co insight into the goat meat phenomenon Kid meat has been one of the surprises of the culinary scene in the UK, having seen an inexorable rise in popularity as a healthy, nutritious and...

It's really not long now until we'll be seeing lambs bouncing about and daffodils sprouting up left, right, and centre across the Dales, but in many ways it still seems a long way off. We've only just had our first proper cold snap in our neck of...

Happy New Year! Here's hoping for a good 2016. It hasn't exactly been the best start: Spare a thought for the bits of the North which are currently under water. York and Tadcaster have always been liable to flooding as the...

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...

It's here again, the glorious twelfth. Across the country tweed will be donned, guns polished, and the dogs readied. From our base in the Dales, we're surrounded by some of the most extensive Moorlands and heathlands in England. These are...

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...

Lamb has been a staple of the country butchers' trade in the Dales and Fells for centuries. The reason why mutton and lamb has long been traditionally farmed here is the terrain makes it difficult for beef herds or pigs to...

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…

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 -...

This week is Great British pie week, celebrating the art of pie making. A staple of traditional British cuisine, pies are historically working man's food, though today it's to be found in top restaurants, as well as in football grounds and pubs....

We're pleased to announce the launch of our Private Selection of 45 Day Dry Matured Beef It isn't the first thing that springs to mind when shopping for beef, that is, how long it's been matured for. Yet this detail is what defines...