Blog Apr 30th 2019 Mob Grazing key for heritage breeds … and the soil Mob Grazing key for heritage breeds … and the soil Chris Berry explores the system that is gathering pace Long before farmers had defined land areas and owned acreage cattle and sheep would...
Blog Feb 13th 2019 Hearts will melt this Valentine’s Day but act fast! Chris Berry talks love, passion and amore with the romance of food Love is expressed in many ways. Kissing, holding hands and a myriad of other gestures but one of the most romantic of all on Valentine's Day is serving up a gorgeous...
Blog Feb 4th 2019 Swaledale mutton and lamb as distinctive as the sheep themselves 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...
Blog Jan 3rd 2019 Burns Night Celebrations - Prepare for a Night of Tartan & Haggis 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...
Blog Dec 24th 2018 Celebration Beef For The Biggest And Best Of Times 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...
Blog Nov 5th 2018 The Rise and Rise of British Charcuterie 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...
Blog Oct 26th 2018 How to Roast Lamb: Our Definitive Guide 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...
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 Jun 7th 2018 Sizzling Sliders for the Summer Season 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",...
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 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 Mar 31st 2017 News from the Dales - Our April Update As the days grow warmer, the evenings get brighter and the fields fill with blooming buds and newborn lambs, we welcome Spring and all the beauty it brings. Chris Berry reports on the newest farm arrivals, heralding...
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 Sep 25th 2016 Our October Update: Mutton, Christmas, & Recipes 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
Blog Sep 23rd 2016 Mutton Is Back On The Menu 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...
Blog Aug 27th 2016 Frank Carr: Heritage Breed Beef Farmer 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...
Blog Jul 27th 2016 Our August Update from the Dales & Fells 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...
Blog Jun 27th 2016 Our July Update from the Dales & Fells 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...