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.

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 new school year is almost here, and with it comes the scramble for after-school activities, homework help, and, of course, figuring out what's for dinner! Farmison & Co. is here to make those evenings a breeze. Forget the stress of rushed grocery trips - we've curated a selection of…

Burns Night preparations are underway at Farmison & Co, promising the finest haggis, neeps and tatties for your Burns Night menu and celebrations. If you're a newbie to Burns Night, and wondering why we celebrate it, this is our definitive guide…

Haggis is commonly described as a savoury pudding. A traditional haggis is made from: Meat known in Scotland as 'sheep's pluck.' Sheep's pluck refers to a...

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…

National Chilli Day is celebrated in the US from its orginal roots - chilli is the ultimate people-pleasing dish and is enjoyed across the globe - but do you really know where the famous dish originated? We are joining in the celebrations this year from the UK to pay homage to the legendary dish…

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...

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...

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...

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...

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...

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",...

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 gives the Farmison & Co insight into the goat meat phenomenon Kid meat has been one of the surprises of the culinary scene in the UK, having seen an inexorable rise in popularity as a healthy, nutritious and...

With the Autumn chill setting in, slow cooks are back on the menu. Cuts like minced and diced beef, pork, or lamb, are perfect for producing warming dishes, will deep flavour and character. Here are my tips for getting the very best out of your slow...

Getting everything ready for Christmas can be stressful: What's needed is careful planning and with this I, and Farmison & Co, can help. 1. One thing that's easy to overlook is the drinks: ...

The toffee apples, bangers and bakers of Bonfire Night may be past but for me there are still some real firecrackers in the larder this month. While parsnips have been swelling for a good few weeks on the veg patch, and are perfectly good to...

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...

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...