Dirty-Grilled Ribeye Steak

This is cooking at its most basic and best – dirty grilling is when you cook directly on the coals. We do this on our BBQ Course with a good steak, but it works equally well for vegetables such as onions and beetroot, and even apples. If you use a … Read More

Short Rib Burgers

I absolutely love the meat from Short Ribs, with the perfect combination of the most flavourful beef, fat and texture.  Short Ribs can be slow-cooked on the bone with a punchy rub, until the meat is juicy, succulent and tender.  They make a dramatic burger when you place a rib … Read More

The Queen’s Platinum Jubilee Menu Inspiration

We have put together a seasonal menu fit for this mighty Royal occasion: The Queen’s Platinum Jubilee. There are a range of options to inspire you as you celebrate with friends and family over the extended weekend.  With sunshine and half term, it’s the perfect time to celebrate the best … Read More

Pasta Con Le Sarde

This is one of my favourite pasta dishes, and is a regular mid-week wonder at home, although I have to confess that I don’t often cook it as my wife Emily knocks it up in no time.  Food always tastes better when you don’t have to cook it yourself, (more … Read More

Cornish Gouda with Cumin

We have been stocking Cornish Gouda for over a year, but a few of our customers have been asking if they can get hold of the Gouda with Cumin that they occasionally produce, so Tom has delivered. Made by a Dutch family, the Spierings, on their dairy farm in Cornwall, … Read More

Baron Bigod Brie

Baron Bigod Brie is such a great cheese – with the awards to prove it.  They always come in perfect condition, meltingly soft to cut, and a smooth, silky golden texture, with a nutty, mushroom rind, the taste and texture are testament to the fantastic production methods. The Baron Bigod … Read More

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