Beef, as a meat, offers great variety though it's very important to understand your cuts and how to cook them in your kitchen. A carcass is divided into three main areas: Fore end The fore end of the animal is the hard working...

So Valentine's Day is coming up…and here's betting you haven't got round to booking a table. The thing is, you don't have to! It's not the only way to wisely woo your loved one, as eating in is the new eating out. We've rustled up the perfect...

I am always relieved to leave January behind and drift into the second month of the New Year. We are still cloaked in the depths of dank winter, and the comfort of stews, soups, braises and casseroles is ever necessary to save spirits. ...

Our new Detox Box is a fun way to make sure you get all your essential vitamins, coming crammed full of fresh seasonal greens, and lending itself to healthy eating and dieting. Inside here you'll find hand picked produce specially selected to suit...

We're well into January now, so if you hadn't yet started to act on those New Year's resolutions to get the juicer out and cut down on your sugar intake you probably thought you were going to get away with it… However over the weekend, Oxford...

Winter reigns malevolently over us all in deep dark January. The nights are still long and the mornings frozen over. But there is one little vegetable who loves the darkness…Yorkshire Forced Rhubarb. A native of Siberia, China and the Himalayas,...

I am determined that January will not be blue this year! January will be jubilant. The weather may be damp and dismal but the New Year larder is alive with colour and comfort. Seasonal food in January forms a vibrant patchwork of flavours - from...

Getting everything ready for Christmas can be stressful: What's needed is careful planning and with this I, and Farmison & Co, can help. 1. One thing that's easy to overlook is the drinks: ...

Last week, HRH Prince Charles guest edited a commemorative edition of the rural stalwart Country Life. He curated and organised the magazine in its entirety, and the final product serves as a fierce emblazon of his discerning and passionate...

The toffee apples, bangers and bakers of Bonfire Night may be past but for me there are still some real firecrackers in the larder this month. While parsnips have been swelling for a good few weeks on the veg patch, and are perfectly good to...

Diet and cardiology specialist Dr Aseem Malhotra appeared on BBC Breakfast this morning begging the public to 'dump the junk' and eat real food. Farmison & Co were delighted to see his no-nonsense approach to good food and health getting some...

It's been a great weekend for Farmison & Co, with one of our artisan suppliers Claire Burt scooping Best Producer at the Observer Food Monthly Awards. We also made an appearance, coming in as runners up for Best Independent Retailer...

October has to be our most fragrant month, with nutty celeriac, creamy salsify redolent of oysters, honeyed quince and earthy mushrooms just some of the aromatic gems jostling for our attention. As October heralds the start of the wild...

Sometimes dinner feels like an endless series of repeats, with old favourites turning up again and again (just like Friends on TV). I've spent my whole career working with food and even I sometimes feel uninspired when I open the fridge door...

Pies, pastries, crumbles and cobblers; for me the sweet aroma of home baking epitomises autumn as much as the crunch of fallen leaves, and with fruit bushes heavy with luscious blackberries and autumn raspberries, and with the first chestnuts and...

Fresh, fresh, fresh - that's my mantra for late Summer! I love the changing seasons but these two months are really special because everywhere is bursting with produce and late summer morsels rubbing shoulders with the first fruits of autumn. It's...

Britain has a strong and proud tradition of cheese making, though our continental friends across the water haven't always agreed. Then along came Nick Park and his creations Wallace and Gromit who in Curse of the Were Rabbit, favoured a...

At this time of year we are spoilt for choice with an abundance of fresh produce and the broad bean is what I call a "marmite" vegetable, it's loved or not so loved. If you're your taste buds lie on the side of not liking this vegetable I ask you to...

Yorkshire's foremost foodie and broadcaster (and Farmison's new guest blogger), Annie Stirk, gives her five rules for gorgeous gourmet grilling this summer This blooming lovely weather has meant one thing for our family:...

Here at Farmison & Co we're often asked if we're so keen to preserve native breed livestock, why are we selling their meat? It's precisely because we don't eat enough of native and rare breed meat that these glorious animals are dwindling...

It's all hotting up at Farmison & Co: literally and metaphorically! Flush from our success at the Grocer Gold awards, we've been working hard to get the shop ready for Summer, with all the salads, different meat cuts, and recipes you need to be...

It's not often you hear someone raving about the taste of vegetables; usually it's meat that receives all the praise. Of course here at Farmison & Co we're pretty proud of the taste of our rare and native breed meat, but that's not to say we...

"Tell me what you eat and I will tell you what you are," said the famed French epicurean Jean Anthelme Brillat-Savarin. If you're ever feeling a little worse for wear, perhaps a tad run down or prone to illness, hit refresh on what you're eating and...

Colloquially known as the garden of Italy, Piedmont has a long and illustrious past, as does its capital Turin. A hot bed of political revolution during the 19th and 20th centuries, Turin is now leading a rather more sedate...