Knowing how long to defrost a turkey is an important part of preparing your perfect Christmas feast. Everybody loves roast potatoes, pigs in blankets and other trimmings, but it is the turkey that is the star of the show. Make sure your Christmas...

Here are my tips to take a little stress out of preparing Christmas dinner, as following these tips will make for a much more relaxed day and one perfectly cooked Christmas turkey.

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.

There's something undeniably comforting about a good British pie. Whether it's the flaky crust, the rich filling, or the nostalgia that comes with every bite, pies are a cornerstone of British cuisine. This year, we're thrilled to introduce two new additions to our lineup: the Roast Chicken Pie and…

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...

An endangered breed, the Middle White is on the up, as smallholders and farmers embrace this wonderful creature's quality...

Burns Night preparations are underway at Farmison & Co, promising the finest haggis, neeps and tatties for your Burns Night menu and celebrations. If you're a newbie to Burns Night, and wondering why we celebrate it, this is our definitive guide…

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…

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…

Greetings from the Yorkshire Dales, where we're a few frosty weeks away from the Dales bursting into life once more. The drops in temperature will be followed by snowdrops, crocuses, and the long nights of the lambing season. We can hardly wait for...

As autumn rolls around again there's a sense of comfort in our kitchen as we re-introduce warming, hearty dishes to fuel us through the colder months. And after a summer of barbecues, summer salads, and alfresco dining there's nothing we look...

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...

Winning Trimmings Two of our Christmas trimmings have scooped top prize at Good Housekeeping's 2020 taste test. Our Luxury...

Award-winning investigative food journalist Joanna Blythman discusses the horrifying impact the import of US food might have on the UK supply chain. At Farmison & Co we are always free-range, ethical, and support traditional husbandry....

At Farmison & Co, we're committed to stocking fully free-range pork, born and bred in the great outdoors in non-intensive systems. We're supplied by Anna's Happy Trotters, run by Anna, and a family business based in East Yorkshire, with free...

Chris Berry talks with Paul Talling purveyor and grower of chicken in their natural environment in North Yorkshire. Chicken is the most consumed meat in the world and yet often the most harangued. While it ticks the boxes of...

Chris Berry talks with farmer supplier Stuart Raw of Castle Bolton, North Yorkshire Factfile: Stuart Raw - Farmer Dexter Cattle Ex-Dry Stone Waller ...

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...

Learning how to carve your festive turkey can be a little daunting, especially if it's your first time hosting this year, however it's surprisingly simple. Here's my complete guide with easy...

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...

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...

History of the steak Choosing the right steak for you Pan sear versus Grilling over coals Cooking Methods - A...

History of the Roast Choosing the right Joint for you Jeff's preferred Roasting Joints How to make Perfect...

Chris Berry visits Rowan Simms at Waterfall Farm in Ellingstring for the latest in the Farmison & Co 'Meet the Farmer' series