Recipes & Tips
Get the most out of your meat with our delicious recipes, smart cooking tips and exclusive interviews on the Great British Meat Co. blog.
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Three Point One Four Pie Facts
Find out why a ‘pye’ could be the world’s oldest ready meal, and why anyone who argues a pie just needs a lid shouldn’t be trusted, in this guide to all things pie related.
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Top Five Early Spring Picnic Spots
There’s plenty of beauty in Britain to enjoy while you’re tucking into a great picnic, so we’ve compiled a list of picturesque places for early season picnickers to explore.
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Nice to Meat - Leon Reid (Sprinter)
Getting ready for a big 2018 including The Gold Coast Commonwealth Games, Irish sprinter Leon Reid talks to us about his training regime, and the importance of quality food in his diet.
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The Top Telly Picks for Foodies
There’s a lot on our calendar to get excited about – and the TV schedule is just one. Here are our top pics for every foodie to put in their planners.
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Curing and smoking - the science of sensational taste
Curing and smoking are among the earliest cooking techniques, and as well as preserving food they also enhance flavour and make meat taste amazing. But how?
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Nice to Meat...Chris Finnigan (Head Chef, Lane7)
Chris Finnigan is Head Chef of Lane7 Newcastle, and at just 30 years old, one of the country's most exciting young chefs. Trained by Raymond Blanc at Le Manoir, Chris uses fine dining techniques to put his own unique flair on American fayre and BBQ food.
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Butchers Guide to the British Banger
Sausages hold a special place in the hearts (and mouths) of most Brits. A big reason for this is that they were part of childhood and spark memories of family barbecues, camp fire food, rainy weekends and a big breakfast. The fact they are, (and hopefully always will be), a good way to make a quick, easy, family meal has made them a family favourite for generations.
