September Update from the dales and fells

As we welcome autumn and its culinary delights we also celebrate the offerings of the land and award the very best in animal husbandry with county fairs and shows. These events are close to our hearts with the best in class of heritage breeds take centre stage and receive the recognition they deserve.

Today also marks the beginning of British Love Lamb Week, an occasion we're always excited about as it reminds us to celebrate all that is great about our own heritage breed, British Lamb. Available in various breeds each week, we have an ever-growing range of classic and unusual cuts for you to explore.

Meanwhile game season is in full swing and we've been making the most of the the season's finest grouse, ready for the addition of partridge to our range as of this Monday. Whether you're a firm fan or you're yet to give game a try, we've got a number of recipes to help you make the most of each unique flavour:

How to Cook Roast Grouse with Red Wine & Blackcurrant Sauce

How to Cook Pheasant Breasts with Creamy Savoy Cabbage

How to Cook Partridge with Bacon & Prune Jam

You may have noticed the addition of the extra large sharing steaks to our range of heritage breed beef cuts recently too. For a special finishing touch, you can also choose from our sharing steak boxes where we've paired each meaty cut with the perfect condiment, a combination that promises truly outstanding flavour. These sharers are a must for date night or a thoughtful gift for steak lovers. Here's a couple to choose from:

The Grand Sirloin Steak and Grand Sirloin Steak Box

The Cote De Boeuf and Cote De Boeuf Box

As ever, we'll continue to see a changing selection of breeds each week and new additions to our range throughout the month, so if you're not already subscribed to our emails, that's a great way to stay in the loop.

All the best,

John and Lee