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.

Aside from the presents and the party food, my abiding memory of Christmas has always been the golden orange, bright and round like a jewel, at the bottom of my Christmas stocking. Peel one now and that delightful zesty zing never fails to take me...

Haggis is commonly described as a savoury pudding. A traditional haggis is made from: Meat known in Scotland as 'sheep's pluck.' Sheep's pluck refers to a...

Venison is back on the menu at Farmison & Co and we're passionate about providing you with the finest venison available in the UK....

Coming up with Valentine's Day ideas to show your loved one how much they mean to you can be difficult. Whether you have been together 3 months, 3 years or 3 decades you may feel the pressure to plan the perfect day or gesture. If you need a little extra help this year, read our selection of…

Hanged meat can be a topical conversation for the festive period. As a chef, I'm often asked my advice on having a whole turkey or goose at Christmas. I always recommend buying a game hung bird. That's because the bird will have reached its full...

Yorkshire Post It began as a low rumble at midday on 12 August. Customers were desperate for grouse, and we'd never experienced anything like it. The heather beetle, nemesis of the game keeper, has meant...

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...

Is eating red meat a life shortening habit? You might be asking yourself this question following the widely reported study from the Harvard School of Public Health, published recently in the Archives of Internal Medicine, which appeared to...

Introducing our brand new campaign: Free-Range Friday. Our new campaign will showcase our free-range meat, to tell the stories behind your favourite cuts and species and what it means to F&Co to Eat Better Meat ®. ...

Farming and live stock writer Chris Berry, explores the heritage and growing popularity of wild venison. Wild venison is the ultimate heritage free-range meat delivering...

To cater not only to devotees of delicious tasting meat who are chasing the flexitarian dream, but also to the fitness fans who are looking for low fat, high protein great quality meat to pack a punch, the butchery team at Farmison & Co...

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",...

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...

As the nights draw in and the weather turns, we're swapping our barbecues for casserole dishes and welcoming the comforting aroma of slow cooked dishes that escape the kitchen and fill the house with flavour. Explore our recipe section for...

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...

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 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...

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...