Displaying posts 1 - 18 of 38
James Simpson is a GB Under 23 Hockey Player, who was selected as our athlete of the month, as following a bad injury and pretty perilous 2016 he has bounced back stronger than ever, and been selected to represent his country once again.
It turns out there is actual science behind the reason why he prefers his mummy's cooking over yours - genetics. Find out more...
Graham Johns is head chef of The Old Storehouse at Amble in Northumberland. Fiercely passionate about developing young chefs, Graham is responsible for the career progression of a number of the North East’s most celebrated young cooking talents, and we’re delighted he took time to speak to us.
With public outcry still ringing about the new shape of Toblerone, we are issuing a warning cry to Britain about the humble bacon sarnie. While freshly cooked bacon nestled on a pillow of soft white bread, with a splash of sauce, is the simplest of British breakfasts, it could also about to get chopped and changed in this crazy post Brexit world we are living in.
Until recently a Boston Butt was not something many people had heard of. That's changed, with Boston Butt more widely available, but it's still not very common so we wanted to tell you all about what is widely recognised as the best cut for pulled pork - the Boston Butt.
Love it or loathe it, supermarket value meat serves a purpose. Recently however the marketing powers that be decided that value meat needed a makeover and to replicate the success of the discount retailers they brought some farm sounding names on board, that don’t actually mean a thing!
Buying meat online, like much online shopping can be a faceless experience. It is easy for companies to use clever marketing techniques, and give the appearance of a butchers, but the experience can be somewhat misguided. So find out how can you recognise a good online butchers
Katie Bulmer-Cooke, is an award winning fitness trainer and TV presenter, who specialises in helping real women get results. As a fan of Great British Meat Company, we asked Katie to pen us a blog, and here she shares her food secrets (and sins)...