Here we take a look into the fascinating history of pie-making. With countless varieties from around the world, we will feature pies from our own shores to celebrate The Great British Pie Week.

Valentine's Day is the perfect occasion to treat your loved one to something truly special. While chocolate and wine are classic staples, there's an opportunity to elevate your Valentine's Day meals with unique and memorable dishes that create an unforgettable experience. Whether planning a…

Aside from the presents and the party food, my abiding memory of Christmas has always been the golden orange, bright and round like a jewel, at the bottom of my Christmas stocking. Peel one now and that delightful zesty zing never fails to take me...

The most favourite time of the year is just around the corner, and we couldn't be more excited! What better way to celebrate the festive season than with your loved ones and some finger licking meals....

It's never too late to learn how to stuff your Christmas turkey. Our Michelin star chef Jeff has compiled this simple step by step guide on how to perfect your stuffed festive turkey this festive season. "The stuffing can be...

Coming up with Valentine's Day ideas to show your loved one how much they mean to you can be difficult. Whether you have been together 3 months, 3 years or 3 decades you may feel the pressure to plan the perfect day or gesture. If you need a little extra help this year, read our selection of…

Our energy saving tips are here to help you cut down your usage whilst still eating well this season. This advice comes directly from the kitchen of our Executive Chef Jeff Baker. Jeff is Michelin...

It is never too early to start thinking about what meat to have for Christmas dinner. Whilst crispy potatoes and hearty vegetables are delicious, the meat is undeniably the star of the show. There are plenty of options out there and each one offers...

Looking for some inspiration on how to serve your steak this summer? Here's 5 simple serving suggestions that add an extra element to your dish whilst letting the quality of the meat shine through. Find your favourite steaks

Yorkshire Post It began as a low rumble at midday on 12 August. Customers were desperate for grouse, and we'd never experienced anything like it. The heather beetle, nemesis of the game keeper, has meant...

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...

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...

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 ®. ...

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...

The History of the Sausage We can trace the sausage all the way back to the Bronze age; originating from the middle East and a meat also popular with Ancient Greeks & Romans. The word sausage in Latin is salsisium, simply...

History of the steak Choosing the right steak for you Pan sear versus Grilling over coals Cooking Methods - A...

History of the Roast Choosing the right Joint for you Jeff's preferred Roasting Joints How to make Perfect...

WHAT IS A SLIDER? A Slider is a miniature Pattie, usually made from ground beef in the same style as hamburgers, however many versions are available at Farmison & Co. We've been busy developing & expanding our range to...

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...

History of the Roast Choose your Roasting Joint Jeff's preferred Joints Knowing your temperatures

Yorkshire Wolds Duck : Darling of the Dinner Table Chris Berry explains the continued flight of the duck

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 follows the continuing revival of a traditional favourite Packed with flavour, rich, dark and succulent it's hard to imagine that

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...