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...

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...

Venison is back on the menu at Farmison & Co and we're passionate about providing you with the finest venison available in the UK....

Easter is a spring holiday celebrated in approximately 95 countries worldwide, commemorating the resurrection of Jesus and is one of the most important celebrations in the Christian calendar. Usually celebrated with chocolate eggs, bouquets of daffodils and getting the family together for an Easter…

Greetings from the Dales and Fells. Two weeks ago we launched publicly our traceability scheme, heralded by the unveiling of a huge QR code in our friend and supplier David Harrison's field, just north of Ripon and close to the beautiful Yorkshire valley of Nidderdale.....

Hanged meat can be a topical conversation for the festive period. As a chef, I'm often asked my advice on having a whole turkey or goose at Christmas. I always recommend buying a game hung bird. That's because the bird will have reached its full...

The 5 key points on how to cook and serve a Christmas Goose If defrosting a free range goose for Christmas, do this in the fridge, not near a radiator or in contact with direct heat. This may take up to 3 days for a large goose so...

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...

ANDY CAVANNA - COMMERCIAL DIRECTOR OF FARMISON & CO The history of the turkey in this country is a curious one. The bird is supposedly named for the country, as merchants first traded turkeys from the Middle East to England. Considering...

"They might be up here," Stuart Raw said. He nodded towards a copse of oak trees at the top of the valley. We were looking for his Dexter herd. So vast is their enclosure of upland pasture, they can be tricky to find at times - especially because...

Meat The Maker The nature of being an online butcher means it can be difficult to put a face to our award-winning team that make what we do possible. So, ahead of National Butcher's Week 2020, we're kickstarting our #MeatTheMaker series...

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...

To be written about in the hallowed company of Scott's, Pauillac and Beluga of "favourite restaurant, best Bordeaux appellation, top caviar" fame made, to say the very least, our weekend. We had an inkling, when we invited The Times's seasoned Food...

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 ®. ...

Chris Berry talks with farmer supplier Stuart Raw of Castle Bolton, North Yorkshire Factfile: Stuart Raw - Farmer Dexter Cattle Ex-Dry Stone Waller ...

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...

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...

Farming and livestock writer Chris Berry, explores the fall and rise of the profession. Trust isn't given lightly. Respect has to be earned, and that's...

Farming and live stock writer Chris Berry, explores the heritage and growing popularity of wild venison. Wild venison is the ultimate heritage free-range meat delivering...

Chris Berry explores the gamekeepers' world The Glorious 12th or indeed the Glorious 13th this year due to the famous date having fallen on a Sunday signals the starters orders for the new shooting season when

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

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...

As the nights draw in and the weather turns, we're swapping our barbecues for casserole dishes and welcoming the comforting aroma of slow cooked dishes that escape the kitchen and fill the house with flavour. Explore our recipe section for...

As we welcome autumn and its culinary delights we also celebrate the offerings of the land and award the very best in animal husbandry with county fairs and shows. These events are close to our hearts with the best in class of heritage breeds...