Chris Berry takes a look at the cuts making their comeback Nostalgia abounds during wintertime and talk around the festive dinner tables, while tucking in to turkey, goose, beef, duck, lamb or pork, can lead to fond...

Chris Berry takes a closer look at the festive centrepiece Every year a familiar conversation, nearly now as traditional an event as turkey at Christmas itself, is held in homes throughout the country and is usually...

Chris Berry reports good news for Farmison & Co's game lovers this Autumn 'The sweetest taste of the year' is how some TV chefs have eulogised over cooking grouse and there is little doubt that its sublime tenderness is...

Chris Berry talks with the latest partner for Farmison & Co Frank Carr is one of our latest specialist native beef producers to join the Farmison & Co family. He farms at Lee Gate Farm two miles out of the...

It's here again, the glorious twelfth. Across the country tweed will be donned, guns polished, and the dogs readied. From our base in the Dales, we're surrounded by some of the most extensive Moorlands and heathlands in England. These are...

When you work with farmers, you often stop relying on the calendar altogether and instead use the farmer's concerns to know what time of year it is. The end of March, and the beginning of April is the busiest time of the year as we come into...

The leaves already in the Dales are beginning to blow down, and as the game season unfolds as it has for centuries in our neck of the woods, seasonal slow cooks and casseroles are beginning to feature more on the menu, to banish the chill. ...

The harvest is already under way in the Fells and Dales, with our new farmer Mr David Harrison of Nook Farm getting his own fodder ready for the winter already. That saves him having to use industrial style feeds. David farms the land near...

If you're watching the tour on telly, (hopefully munching on our Grand Depart sausages!) keep your eyes peeled for the local landmarks below, and our farms. Many of our herds and flocks are reared along the Tour route, so you'll be able to see the...

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...

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...

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...

Royal Celebrations will be sweeping the country in the next couple of weeks. We are a patriotic bunch and the forthcoming Diamond Jubilee, celebrating our Queen's 60 year reign will be no exception. Only Queen Victoria has reached this pinnacle...

The black pudding is thought to be the most ancient of sausages and puddings. References have been found going back to 1000BC of animal stomachs filled with blood and fat and then roasted over a fire. In Medieval times it would be quite common for...

At Farmison & Co we understand food. We aim to deliver high quality, interesting, thoughtfully sourced fresh food that is in top condition to your doorstep. Nothing less. Customer satisfaction is our focus. ...

When the nights draw in, leaves fall and temperatures drop, it's the perfect time for putting lamb on the menu. What with all the annual brouhaha that surrounds the arrival of new season's lamb in April and May, you'd be forgiven for getting the...