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...

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...

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...

The time has come again, when one of the time-honoured institutions of Great British pastimes makes its appearance. The first outdoor picnic of the year is, and always will be, a thoroughly British affair. Not for us a lushly arranged al fresco...

(Competition has now closed) Calling all steak-lovers! To celebrate National Barbecue Week - and in anticipation of some more glorious barbecue weather - we're launching a...

The world's fisheries have become an issue of national significance in the last few years as consumers have come to expect transparency and sustainability in how the United Kingdom sources its fish. These issues, championed by...

It's being hailed as the perfect storm, worse than BSE, worse even than foot and mouth, and because of it our farmers are feeling the pinch like never before. It's the weather that's done it. The constant drizzle of 2012 has ruined farmers' crops,...

This week is Bacon Connoisseurs Week: a chance for the Great British public to celebrate what's ranked as number one in a list of Britain's top foods. It might come as a shock, but a whopping 226,900 tonnes of bacon are bought in the UK a...

British moorland has always been a place of fascination and imagination. Heathcliffe and Cathy bounding about the moors might spring to mind, or perhaps the mystery of the Hound of the Baskervilles, or even - dare I say it - Heartbeat. We at...

As part of our job of delivering the finest restaurant quality produce direct to your door, we often go see our farmers to see how their rare breed herds are coming along. It's always a treat to don wellies and observe traditional husbandry...

As investigators slowly and painstakingly trace disparate supply lines that crisscross Europe, searching for sources of contamination, the horsemeat scandal has slowly unraveled. In light of the shocking revelations of the past few weeks we at...

It's fair to say the apple is a staple of British cooking. Perfect for pie-making, they can also add some crunch to a cheese board or are great for a healthy snack. But beyond this how much do you know about apples? This week is Bramley Apple...

With a friend in tow for companionship I recently enjoyed a day course at Betty's Cookery School in Harrogate. The welcome was warm, the environment hospitable and the buttery croissants we devoured for breakfast with Café Blend were still warm from...

It's the news story that just won't go away, but it casts a revealing light upon the meat supply chain in Britain. The Food Standards Agency (FSA) has now announced that the Tesco burgers containing horse meat may have been on sale...

January can be such a dull, long, dreary month when darkness falls in the late afternoon and we are more inclined to be mooching about indoors, indulging in stodgy foods. It is, however, the ideal opportunity to make a fresh start by committing to a...

There is an increasing trend towards home cooking despite the fact that we appear to "have much to do and less time to do it in." We are entertaining more at home, making more mid-week meals and cooking more Sunday lunches. More men are...

Lazy Sunday , no timetable and the perfect opportunity to enjoy our most indulgent and leisurely meal of the week. These are our favourite kind of Sundays. It is an occasion not only to share food but also our time, humour and the odd heated...

Preserving seasonal fruits and vegetables is one of the most ancient culinary practices of all. Historically it was essential for survival in the winter months. During the last century it became less popular as the mass production of commercially...