The word confit literally translates from French to preserve. The method dates back many centuries where food was preserved to feed families in the leaner, dark months where produce may not be as readily available. The method is a...

Award-winning investigative food journalist Joanna Blythman is a highly influential and authoritative commentator on the British food chain, winning countless awards for her ground breaking books and was most recently awarded Guild Food Writers Food...

Our definitive guide to Lamb, Hogget and Mutton and their respective qualities Lamb will have pride of place in restaurants and at the family dinner table at Easter and through springtime into early summer, but why is it...

Chris Berry talks with Paul Talling purveyor and grower of chicken in their natural environment in North Yorkshire. Chicken is the most consumed meat in the world and yet often the most harangued. While it ticks the boxes of...

Is eating red meat a life shortening habit? You might be asking yourself this question following the widely reported study from the Harvard School of Public Health, published recently in the Archives of Internal Medicine, which appeared to...

Introducing our brand new campaign: Free-Range Friday. Our new campaign will showcase our free-range meat, to tell the stories behind your favourite cuts and species and what it means to F&Co to Eat Better Meat ®. ...

Mob Grazing key for heritage breeds … and the soil Chris Berry explores the system that is gathering pace Long before farmers had defined land areas and owned acreage cattle and sheep would...

Chris Berry talks love, passion and amore with the romance of food Love is expressed in many ways. Kissing, holding hands and a myriad of other gestures but one of the most romantic of all on Valentine's Day is serving up a gorgeous...

Chris Berry tells of the Yorkshire breed's increasing popularity There's something rather special about the Yorkshire Dales and the North York Moors. The rugged beauty of lush green hills and valleys, purple heather, patchworks...

Chris Berry takes a wee dram of a look at the history and tradition of haggis. There's probably no better time to claim a family link to Scotland than January 25 when Burns Night takes place in celebration of...

Farming and livestock writer Chris Berry, brings beef to the festive feast.It's December and we all know what that means. While 'tis the season to be jolly, although cold inclement weather and shortened daylight hours attempt to give...

British charcuterie has snuck up on us and is gaining momentum as I write. The past fifteen years have produced charcuterie enthusiasts in nearly every region in Britain - they're making everything from salami to nduja, chorizo to...

Roast Lamb is now commonly eaten throughout the UK as a family gathering, a great tradition in the same vane as Roast Beef, this is a centuries old tradition which is still going strong up to the present day...

Chris Berry looks at the rise and rise of heritage meat Hugh Fearnley Whittingstall is one of a plethora of celebrity names to champion locally produced and sourced meat. In the River Cottage Food Book and in his TV series of...

I remember sliders coming into my consciousness around a decade ago, when "small plates" and grazing were all the rage and everyone was trying to outdo everyone else with winning new restaurant concepts. Don't remember one called "Sliders",...

Britain's Ever Increasing Love Affair with the Barbecue Chris Berry takes a look at how our passion has grown in the past decade Sizzling temperatures amid sun-bathed gardens reignite the new barbecue season....

The burger. A universal language that resonates through cultures and creeds from east to west, north to south. Fast food joints have been instrumental in getting the multi-billion pound burger juggernaut rolling over decades, but, more...

They're the easy 'go-to' meal choice for all generations, which many of us Brit's consume at least one day a week. In more recent times, our relationship with sausages has developed further with artisan, individually handmade and flavoursome...

With summer well underway, our farmers have been busy shearing sheep to keep them cool under the sunshine. Whilst the sun is the only thing on our minds right now, our farmers spend their summer planning ahead for winter, making...

Another busy month here at Farmison & Co has seen the addition of 2 all new and exciting meat boxes: The first being our Eat Better Meat...

Chris Berry finds out how marrying traditional breeds and traditional cutting techniques create the perfect taste experience Sourcing only the best traditional native grass fed breeds of beef, lamb and pork...

Chris Berry talks with Belted Galloway breeder Neil Heseltine at Hill Top Farm in beautiful Malham Succulent in-demand 100% grass fed beef from...

As the days grow warmer, the evenings get brighter and the fields fill with blooming buds and newborn lambs, we welcome Spring and all the beauty it brings. Chris Berry reports on the newest farm arrivals, heralding...

Chris Berry heralds Springwatch 2017 "Springtime is nature's way of saying - Let's party!" While this quote from the late Robin Williams captures the joy and unbridled delight of new growth and new born animals as...