The warmer weather lures me into the garden, where a simple grill is needed to make the perfect burger, giving you the chance to enjoy the al fresco cooking. We have Creedy Carver duck burgers that are sensationally good, and Sarah is making our gourmet burgers with prime dry-aged local … Read More
Lee has been preparing steaks for the bank holiday weekend. Our steaks are getting fantastic feedback at the moment, and deservedly so. The main reason why each steak has so much flavour and tenderness is that they are being aged on the bone from whole carcass. This means that we … Read More
It’s Valentine’s Day on Tuesday, a great opportunity to make a special effort and enjoy a romantic meal at home. Vicky is making 10 Venison or Beef Wellingtons, the perfect luxury ready meal. You need to let me know if you would like one, and when those ten are sold, … Read More
Goulash is a slow-cooked dish of meat and vegetables seasoned with paprika and other spices originating in Hungary. Spice Island Chilli Co’s Ghost Pepper & Garlic chilli sauce is made with smoked paprika, roasted red peppers and garlic, making it the ideal way to add devilishly flavoursome levels of saucery … Read More
We are gently losing the habit of cooking with bones, as the supermarket pre-packed meats of dubious origin mean that many people don’t know how to cook, carve or serve meat with a bone in, and are put off. But the benefits of bones are indisputable. With whole carcass butchery, … Read More
January: Cold, dark, and wet, but at least we have stew – a dish celebrated worldwide for months such as these. With the slow cooker out, we have the perfect options for a remarkable stew, with meat or vegetarian and a variety of flavours and textures. If you are cooking … Read More
I replicated one of my most memorable meals at home last week over charcoal, a Bistecca alla fiorentina served rare. I remember clearly the day I had this in Florence, before a friend’s wedding, and I was thrilled that I was able to do this legendary dish at home. This … Read More
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
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
Sarah has made some special Ukrainian Sausages (kovbasa), made with beef, pork, garlic, paprika and herbs, they are course ground and coiled. Each sausage weighs approximately 400g (about the same weight as one of our normal packs of 6 sausages) and costs £5.00. For each Ukrainian sausage that we sell, … Read More
For me, the ribeye steak is the best steak you can get. The ribeye offers the best combination of texture and flavour, with the marbled fat melting into the meat to provide unrivaled quality on the plate. It’s known as the ribeye because of the ‘eye’ of fat in the … Read More
Brisket is a superb value cut of beef that needs to be cooked low and slow until it is melt-in-the-mouth tender. There are two styles of cooking that I like with Brisket, with BBQ being my favourite and pot roast being the classic Englsih version. BBQ If you have a … Read More