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News 19 May 2018

News 19 May 2018

Curing and smoking are among the earliest cooking techniques, and as well as preserving food they also enhance flavour and make meat taste amazing. But how?

News 18 May 2018

Chris Finnigan is Head Chef of Lane7 Newcastle, and at just 30 years old, one of the country's most exciting young chefs. Trained by Raymond Blanc at Le Manoir, Chris uses fine dining techniques to put his own unique flair on American fayre and BBQ food.

News 18 May 2018

Sausages hold a special place in the hearts (and mouths) of most Brits. A big reason for this is that they were part of childhood and spark memories of family barbecues, camp fire food, rainy weekends and a big breakfast. The fact they are, (and hopefully always will be), a good way to make a quick, easy, family meal has made them a family favourite for generations.

News 18 May 2018

Chicken is a great source of protein, which is essential for the bodies regeneration. It鈥檚 filling and takes longer than average to digest, which means you鈥檙e less likely to snack on unhealthy things, as it keeps you going for hours after eating.

News 18 May 2018

We get asked a lot if our beef is grass-fed? Although it is a simple question, our answer is usually pretty complex, mainly because in our opinion grass-fed is currently more of a badge of hype, than a badge of accreditation.

News 18 May 2018

As we move towards British Food Fortnight, we thought it was important to ask ourselves some probing questions about the past, and about traditional British beef cattle breeds. After all, it鈥檚 this history that makes British beef naturally tasty.

News 18 May 2018

It appears a lot of people have never heard of Lamb Rump, and even less have tried it. We're pretty sure this will change over the next few years, as Lamb Rump is becoming more common on top restaurant menus.

News 18 May 2018

The British barbecue tends to involve cooking quickly, but to many of our American friends, the barbecue is a 鈥渟low-and-low鈥� experience, to create tasty, smoky meat. After all what's not to like about big pieces of meat, fire and beer?