Crafting a British-Inspired Meat Board Charcuterie: A Guide to Elevating Your Home Dining Experience

Are you ready to embark on a culinary adventure that will tantalize your taste buds and impress your guests? Look no further than the timeless art of creating a meat board charcuterie. 

Originating from the French tradition of serving cured meats, charcuterie boards have become a beloved feature of dining experiences worldwide. Today, we'll delve into the world of British-inspired charcuterie and guide you through the steps to create your own exquisite meat board at home.

Selecting Your Meats: The foundation of any great charcuterie board lies in its meats. For a British twist, opt for a selection of locally sourced cured meats. Classic choices include:

Cumberland Salami: A robust and flavorful salami originating from the Lake District, characterised by its distinctive blend of spices.

Black Pudding: A quintessential British delicacy made from blood, fat, and oatmeal, cooked until rich and flavourful. Slice thinly for an unexpected addition to your board.

Honey-Glazed Ham: Choose a high-quality ham, preferably glazed with local honey for a touch of sweetness. Thin slices pair perfectly with a variety of accompaniments.

Beef Bresaola: Air-dried and aged beef, thinly sliced for a tender and savory addition to your board. Look for cuts seasoned with juniper and black pepper for an extra depth of flavour.

Complementing Accompaniments: Enhance the flavours of your meats with a selection of complementary accompaniments. Consider including:

Artisanal Cheeses: Choose a variety of British cheeses such as aged cheddar, creamy Stilton, or tangy Wensleydale. Their rich textures and complex flavours will contrast beautifully with the meats.

Pickles and Chutneys: Add a burst of acidity and sweetness with a selection of pickles and chutneys. Opt for classics like Branston pickle or experiment with homemade fruit chutneys for a personalised, zingy touch.

Crusty Bread and Crackers: Provide a canvas for your meats and cheeses with a selection of crusty bread and crackers. Opt for wholemeal or seeded varieties, or homemade, to add texture and depth to each bite.

Arranging Your Board: Presentation is key when it comes to charcuterie boards. Arrange your meats and accompaniments in an aesthetically pleasing manner, ensuring a balance of colours, textures, and flavors. Start by placing larger items such as cheeses and bowls of chutney or pickles strategically around the board. Then, layer slices of cured meats in a fan-like pattern, alternating between varieties for visual interest. Fill any empty spaces with crackers or breadsticks, ensuring there are plenty of options for guests to enjoy.

Garnishing with Finishing Touches: Elevate your meat board charcuterie with a few final touches to delight the senses. Fresh herbs such as rosemary or thyme can add a pop of colour and fragrance to your presentation. Drizzle a quality olive oil or British rapeseed oil, over the meats and cheeses for a luxurious finish, or sprinkle with flaky sea salt for an added burst of flavour.

Savouring the Experience: As you gather around your beautifully crafted meat board charcuterie, take a moment to savour the experience. Encourage your guests to explore the array of flavours and textures, pairing different combinations to discover their favourite bites. Share stories of the ingredients' origins and the inspiration behind your selection, fostering a sense of connection and camaraderie around the table.

Creating your own meat board charcuterie at home is not only a culinary delight but also an opportunity to showcase the diverse flavors and traditions of British cuisine. With careful selection, thoughtful arrangement, and a dash of creativity, you can elevate any gathering into a memorable dining experience that celebrates the art of good food and good company. Cheers to indulging in the simple pleasures of life, one delicious bite at a time.

DukesHill Launch Finest Grade Japanese A5 Wagyu Beef

Premium meat and artisanal fine foods supplier, DukesHill, is justifiably proud to announce the launch of their Japanese A5 grade wagyu sirloin and ribeye beef; representing the highest quality grade beef available worldwide.

While DukesHill is already famous for its artisanal approach to ham production, the introduction of Japanese A5 Grade wagyu underscores its outstanding commitment to sourcing and producing the finest foods and drinks. 

DukesHill's CEO Mark Gallagher said “We're absolutely thrilled to announce the launch of Japanese A5 grade wagyu beef here at DukesHill. 

Famed all over the world for being in a league of its very own, wagyu beef represents the epitome of the highest quality beef. 

With ist exceptional marbling, rich and creamy flavour and melt in the mouth tenderness, wagyu beef is a sought after delicacy, loved by food enthusiasts and chefs worldwide.”

Japanese wagyu cows have been bred and selected for their predisposition to marbling, the distribution of intramuscular fat that creates its signature tenderness and rich buttery flavours. Beyond good genetics, Japanese wagyu cattle are reared to avoid any stress to the animals, to avoid overworking muscles. 

DukesHill's decision to offer A5 grade wagyu reflects its dedication to offering the finest examples of produce across its fine food range. 

In Japan, beef is graded by its marbling, shape, fat colour and meat colour, before being scored 1 for poor quality and 5 representing excellent quality. The higher yield of quality meat (72% or higher) results in an A grade.

As a proud royal warrant holder, DukesHill takes pride in sourcing welfare-assured meat from producers that uphold the highest standards of craftsmanship and authenticity. Consumers are assured by transparency and traceability in every bite.

DukesHill's Japanese A5 Wagyu Sirloin Steak (300g) £59 and Ribeye Steak (300g) £59 will be available from 10th April at www.dukeshill.co.uk. 

Exploring the Future of Food: Would You Be Willing to Try Meat Grown in a Laboratory?

In recent years, the conversation around sustainable food production and ethical consumption has gained significant traction. With concerns about environmental impact, animal welfare, and the growing demand for protein sources, scientists and food innovators have turned to alternative methods of meat production, including lab-grown meat. But the question remains: Would you be willing to try meat grown in a laboratory?

Lab-grown meat, also known as cultured or cultivated meat, is produced by culturing animal cells in a controlled environment, typically a laboratory setting. This process involves extracting a small sample of cells from an animal and providing them with the necessary nutrients to grow and multiply. Over a period of time, these cells will develop into muscle tissue, which would then be harvested and processed into meat products.

One of the most compelling arguments in favour of lab-grown meat is its potential to address many of the issues associated with traditional animal agriculture. Unlike conventional meat production, which requires vast amounts of land, water, and feed, lab-grown meat has a significantly lower environmental footprint. Studies have shown that cultured meat production could reduce greenhouse gas emissions, land use, and water consumption compared to traditional livestock farming.

Furthermore, lab-grown meat has the potential to alleviate animal welfare concerns by eliminating the need for raising and slaughtering animals for food. By producing meat directly from animal cells, proponents argue that cultured meat offers a more humane alternative that could significantly reduce animal suffering.

From a health perspective, lab-grown meat also presents several potential benefits. Because it is produced in a controlled environment, cultured meat could be free from antibiotics, hormones, and other contaminants commonly found in conventionally produced meat. Additionally, researchers have the opportunity to tailor the nutritional content of lab-grown meat, potentially creating products that are lower in saturated fat and higher in beneficial nutrients.

Despite these potential benefits, the idea of consuming meat grown in a laboratory may still evoke scepticism and hesitation in some consumers. Questions about taste, texture, and safety are among the most common concerns raised by those wary of trying lab-grown meat. However, early taste tests and consumer surveys suggest that many people are open to the idea of trying cultured meat, especially if it is produced sustainably and ethically.

As with any emerging technology, the widespread adoption of lab-grown meat will likely depend on a variety of factors, including cost, regulatory approval, and consumer acceptance. While cultured meat is not yet widely available on the market, several companies are making significant strides in its development and commercialisation. As these technologies continue to evolve, it will be interesting to see how attitudes toward lab-grown meat shift and whether it becomes a mainstream protein source in the years to come.

In conclusion, the prospect of trying meat grown in a laboratory raises complex questions about ethics, sustainability, and food culture. While some may embrace the idea as a promising solution to the challenges of conventional meat production, others may approach it with caution or scepticism.

Ultimately, the decision to try lab-grown meat is a personal one that depends on individual values, preferences, and willingness to embrace innovation in the pursuit of a more sustainable and ethical food system. As the conversation around cultured meat continues to evolve, it invites us to reconsider our relationship with food and explore new possibilities for feeding a growing global population while minimizing our impact on the planet.

There is, however, another concern. If animals were not grown for meat production, they would not be grown at all and our rural landscapes would be vastly different.

The Art of Charcuterie: Creating the Perfect Meat and Cheese Board

Charcuterie (it means cold cuts in French) is a culinary art that originated in France, has taken the world by storm, captivating food enthusiasts with its blend of flavors, textures, and aesthetics. 

A well-crafted charcuterie board is not just a platter of meats and cheeses; it's a symphony of flavours, a visual feast, and a conversation starter. 

In this blog post, we will delve into the art of charcuterie, guiding you through the process of creating the perfect meat and cheese board that will leave a lasting impression on your guests.

Selecting the Essentials:

Variety of Meats:

Start by selecting a diverse array of cured meats. This could include prosciutto, salami, chorizo, and smoked sausages. Aim for a balance of textures and flavours, some mild, some spicy, and some smoky.

Cheeses Galore:

Choose a mix of cheeses to complement the meats. Include different types such as soft brie, sharp cheddar, creamy blue, Stilton and aged gouda. Make sure to incorporate both cow's milk and goat's milk cheeses for a well-rounded experience.

Accompaniments:

Elevate your charcuterie board with an assortment of accompaniments. Add sweet elements like honey, fig jam, or dried fruits for contrast. Savory options like olives, pickles, and grainy mustard can enhance the overall experience.

Arranging the Board:

Layout and Flow:

Start by selecting an appropriate board, a rustic wooden platter or a sleek slate board can work wonders. Begin placing larger items first and then fill in the gaps with smaller elements. Aim for a balanced and visually appealing arrangement.

Meat and Cheese Harmony:

Alternate the placement of meats and cheeses to create a dynamic and varied experience for your guests. Allow the colours, shapes, and textures to complement each other.

Garnishes and Greenery:

Add fresh herbs, such as rosemary or thyme, for a pop of color and aroma. Edible flowers or microgreens can also enhance the presentation. These touches contribute to the overall aesthetic appeal of your charcuterie board.

Texture and Crunch:

Incorporate a variety of textures with the inclusion of crusty bread, crackers, or crostini. These not only serve as a vessel for the meats and cheeses but also provide a satisfying crunch.

Personal Touch:

Tailor your charcuterie board to your taste and preferences. Add personal favourites or regional specialties to make it uniquely yours.

Serving and Enjoying:

Temperature Matters:

Take your meats and cheeses out of the refrigerator about 30 minutes before serving to allow them to reach room temperature. This enhances their flavours and textures.

Pairing Suggestions:

Consider pairing your charcuterie board with a selection of wines, craft beers, or even non-alcoholic beverages that complement the flavours. A full-bodied red wine often works well, but feel free to experiment with pairings. I happen to prefer a strongly flavoured IPA.

Sharing the Experience:

Charcuterie is meant to be a shared experience. Encourage your guests to try different combinations of meats, cheeses, and accompaniments. The beauty of charcuterie lies in the exploration of flavors and the joy of sharing good food with good company.

Crafting the perfect meat and cheese board is an art form that allows you to express your creativity and culinary flair. With careful selection, thoughtful arrangement, and a touch of personalisation, your charcuterie board can become a centerpiece that not only delights the palate but also serves as a feast for the eyes. 

So, gather your favourite ingredients, embrace the art of charcuterie, and create a culinary masterpiece that will be remembered long after the last bite. Cheers to the joy of sharing good food and creating memorable moments!

(Image courtesy of Daniel Friesenecker from Pixabay)

Don't want to give up burgers for Veganuary? Don't worry! Beyond Meat has your plate covered!

Here are some awesome Veganuary burger recipes because life is too short to give up beautiful burgers in January!

Leading plant-based meat brand, Beyond Meat, has revealed their ultimate winter burger recipes for Veganuary.

These recipes, made with Beyond Meat’s range of iconic burgers, are designed to look, cook and taste like meat and will allow meat-eaters, veggies and flexitarian’s to eat more of what they love, without having to compromise on taste or sustainability. They are the absolute perfect choice when looking for indulgent comfort this winter, these recipes will also provide inspiration for those looking to pop a burger on their weekly dinner menu this month and beyond, too.

Beyond Meat’s ultimate winter burgers include:

Brazilian-style Beyond Burger with Chimmichuri – made with the iconic Beyond Burger, this recipe is packed with sunshine flavours to brighten up dark January days. Sure to add a little zing, this recipe will appeal to carnivores this Veganuary due to its great meaty taste. The Beyond Burger is the winner of several taste tests including the Good Housekeeping UK’s Best Vegan Burger.

The Beyond Chicken-Style Katsu Burger – featuring the new Beyond Chicken-Style burger, that’s crispy on the outside thanks to the golden breading, and incredibly tender and juicy on the inside. This plant-based burger packs a punch with 15 grams of protein per 100g. The burger is loaded with even more goodness, a homemade slaw and a mouthwatering warming katsu sauce – sure to take the chill out of any cold January evening.

Double Caramalised Onion Smash Burger with Chilli Jam Relish – made with the Beyond Smash Burgers – for a thin, juicy and crunchy burger, this recipe is the ultimate Friday Night fakeaway treat. Loaded with plant-based cheese and bacon, before being topped with onions and a chilli jam relish to give brilliant comfort.

For more delicious plant-based Veganuary recipe inspiration please visit Beyond Meat, here https://www.beyondmeat.com/en-GB

That's Food and Drink would like to thank Gemma and Beyond Meat for their helping in bringing these delicious recipes to you, our readers.

Waitrose first supermarket to announce leading animal welfare standards across Italian continental meat

Waitrose is held to be the number one supermarket for animal welfare across the UK and its latest move puts it in the supermarket in the top spot for Italian charcuterie welfare standards.

All it's own brand Italian continental meat suppliers meet Compassion in World Farming prestigious Good Pig Award standards.

Waitrose hopes that its progress will urge other retailers to raise the bar on welfare for continental meats.

In an industry leading move, Waitrose has announced all of its own brand Italian continental meat is now produced to the highest of animal welfare standards, beating all other supermarkets.

So this means that those shopping at Waitrose can now enjoy Waitrose Parma ham, Mortadella or Prosciutto knowing that the Italian animals lived a life free from confinement, with more room to roam and socialise and with deep straw bedding to root around in. 

Traditionally, animal welfare standards for continental meat have, sadly, lagged behind those of British meats. 

But a long-term partnership between Waitrose and its supplier, The Compleat Food Group means Waiotrose was the first Italian meat producer to win a Good Pig Award back in 2016, and now they have rolled out their high standards across all Italian producers.

Jake Pickering, who is the Senior Manager for Agriculture at Waitrose, said: “We’re already the number one supermarket for animal welfare in the world and are delighted this move helps us raise the bar even further. 

“We're confinement free in UK farming, and have a 2025 commitment for all of our continental meat. This represents a huge step forward for the welfare standards within our Italian breeding, growing and finishing supply chains and means well over 50% of our continental meat sales will now come from higher welfare pigs. 

“We have worked with our Italian suppliers to improve standards significantly and they have the backing of Compassion in World Farming’s Good Pig Award.”

Louise Valducci, Head of Food Business (Europe), Compassion in World Farming, said: “We're encouraged by the steps Waitrose is taking to improve the welfare of pigs in its continental meat supply. 

"It highlights the importance of working closely with producers, giving them the confidence and support to invest in cage-free systems, to ensure a successful transition across the business. 

“Consumers are increasingly concerned about animal welfare and any company committing to cage-free production is sending a good, powerful signal to the market that it's not only the compassionate choice, but also achievable at scale.”

In 2017 Waitrose was awarded the ‘Cage Free Award’ by Compassion in World Farming. This was in recognition of their work to remove the use of cages for farm animals. In 2001 they stopped selling eggs from caged hens, and they only retails outdoor-bred or free range British pork. 

They also pledged to improve the welfare standards within their continental meat supply chain by 2025 by removing all confinement. 

In support of Waitrose's Cage Free award from Compassion in World Farming, all their Continental pigs will be free from confinement including prohibiting sow stalls and farrowing crates by 2025. 

They will continue making progress on welfare in our other continental meat supply chains to hit our 2025 target. They have issued a call to encourage other retailers to follow their lead to ensure British shoppers can enjoy delicious and ethically sourced charcuterie.

https://www.waitrose.com

Tesco unveils fresh mince ‘pillow packs’ that uses less plastic

Tesco Customers picking up fresh mince in some Tesco stores will notice a big change in how it’s packaged. Instead of the traditional tray/top wrap pack, shoppers will see two lines of mince in new ‘pillow packs’.

The supermarket is testing  the new packaging which uses an incredible 70% less plastic, on two products: 500g Tesco Beef Lean Steak Mince 5% fat (£3.49) and Tesco Beef Mince 500g 20% fat (£2.49). If customers like the new pillow packs, Tesco will roll them out to more stores and across more products, too.

Pillow packs are the opposite to vacuum packs. The slightly inflated ‘pillow’ keeps the mince in perfect condition and prevents it being compressed at all.

While the new packs still contain the same amount of mince as the older packs, the packaging is smaller in size, meaning fewer lorries are needed to transport them, and stores can fit more on shelves, increasing availability, too.

The new packaging is recyclable. Customers can put it into the front of store recycling units with their other soft plastic.

Dom Morrey, who is the Tesco Commercial Director for Fresh, said: “As well as looking for great value when they are shopping, customers want to see less plastic packaging on the products they buy. Pillow packs are a win-win: they keep the mince in perfect condition, whilst also requiring much less plastic. 

“Removing or reducing unnecessary plastic is a vital way we at Tesco can reduce environmental impact. We're proud of what we've been able to do so far, but we'll continue to look for ways to do more."

Tesco’s 4Rs packaging strategy aims to remove plastic where it can, reduce where it can't, reuse more and recycle what's left. To date, Tesco has removed around 2.2 billion pieces of plastic from its UK business, including: 

200+ million bags from Tesco.com deliveries

100+ million extra lids from products such as wipes, creams, yogurts and desserts

50 million pieces of plastic wrapping from cans of branded beers and ciders

www.tesco.com

Sustainable Summer Entertaining With Eversfield Organic's Range of BBQ Boxes

Pretty much everyone wants to host a barbecue party. But where do your source  (or sauce, even? sorry!) your meats?

What options are there for those who want their barbecue to be just that little bit more special than a quick dash to see what's left in the near-empty freezer of your nearest convenience store at the last minute?

But no! There's a better way! Just fire up the barbecue and cater to everyone's tastes with one of Eversfield Organic's BBQ Boxes. Using only the very highest quality organic ingredients, these specially selected meats and vegetables will elevate your outdoor dining events to new heights. 

They offer a wide selection of 100% grass fed organic meat, sourced directly from Eversfield Organic's very own pastures plus specially selected and highly trusted local suppliers, their commitment to sustainability and organic farming practices is evident in every item allowing for conscious food choices to be made safe in the knowledge that they are the right, ethical choices.

The collection features firm family favourites including Eversfield Organic's award-winning burgers and traditional, meaty sausages plus their home-crafted flavoured barbecue cuts. 

Eversfield Organic is one of the UK's leading organic online retailers. The BBQ Box range includes:

Ultimate BBQ Box (£55): indulge in Eversfield Organic's Ultimate BBQ experience offering an assortment of mouth watering organic meats, including succulent beef burgers, marinated chicken thighs, juicy lamb koftas, and handmade sausages. 

Traditional BBQ Box (£39.95): Embrace these timeless classics with Eversfield Organic's Traditional BBQ Box. This box brings their customers the familiar flavours to their grills, featuring organic beef burgers, pork sausages, chicken drumsticks, and succulent lamb chops. It really is the perfect choice for those who appreciate the traditional favourites of a summer BBQ.

Mega BBQ Box (£85.00): Catering for a larger party or event? Then you should take it to the next level with Eversfield Organic's Mega BBQ Box. Bursting with a genuinely extensive assortment of organic meats, including beef steaks, pork ribs, lamb cutlets, chicken kebabs, and gourmet burgers, this box ensures a plentiful and unforgettable feast for your larger gatherings. 

BBQ Grilling Veg Box (£15.00): For those seeking a fully vegetarian option or as an accompaniment to Eversfield Organic's meat offerings, Eversfield Organic's BBQ Grilling Veg Box offers a mouthwatering selection of organic vegetables that are perfect for grilling. 

The BBQ Boxes are available to buy on www.eversfieldorganic.co.uk. 

You can follow Eversfield Organic on Twitter, Facebook and Instagram. 

Tomahawk steak returns to Waitrose

Waitrose customers can once again get their hands on their British Beef Tomahawk Steak (£19/kg, average weight 1kg). 

Available for a special limited time, this juicy and very tender British Tomahawk Steak is grass and forage fed and is sure to bring the wow-factor to your summer meal times.

A spokesperson said: "With searches on waitrose.com up 54% compared to last year,  we know our customers are ready to bring this exciting steak to their hosting events this summer season, and this particular steak is perfect for those celebrating Father’s Day." 

Senior Development Chef at Waitrose, Paul Gamble, says: “Our Tomahawk steak is ideal for hosting this Father’s Day. The easiest way to ensure the steak is cooked exactly the way you like it to be is to use a temperature probe, medium rare should be 52°C, medium 58°C, and medium well 62°C.  

"During cooking, I recommend you baste the meat with melted butter or with beef dripping, which adds extra flavour, and when finished cooking always slice the meat against the grain. Serve up with a sprinkle of sea salt, our delicious triple-cooked chips and the rich and buttery bearnaise sauce.”

For a step-by-step guide on cooking our Tomahawk Steak please click here https://www.waitrose.com/ecom/content/inspiration/at-home-with-us/more-stories/how-to-cook-the-perfect-tomahawk-steak

All Waitrose beef is from British farmers

Their cattle get more space, some 30% more than the standard set by food standards regulator Red Tractor.

No growth hormones are used at any stage. And Waitrose promises that will never change. It's all part of their commitment to high standards of animal welfare.

The spokesperson went on to say: "We’ve worked exclusively with many of our farmers for more than 10 years – and in some cases, more than 25 years. This long-term partnership offers our farmers the security they need to invest in sustainable farming practices that help to benefit the environment and encourage local wildlife."

www.waitrose.com

Rare Rare Breed Saddleback Pork Available At Cranston

This April and May, Cranstons are offering customers the chance to try traditionally-reared Saddleback Pork. Local rare breed farmer Sarah Harden of Brougham Hall Farm, Penrith, ensures her pigs are outside all year and mature more slowly than modern commercial breeds, giving the meat a unique flavour, deep colour, and succulent texture.

Sarah has a small herd of Saddlebacks and is as passionate advocate of the need to support Britain's traditional pig breeds. She is confident that Cranstons customers will notice the difference when compared to commercial breeds, as her pigs are matured slowly for a minimum of six months and are fed on a cereal-based nut, supplemented by farm haylage and seasonal fruit, adding to the pigs' flavour.

Sarah says, "My herd is reared as nature intends. They live outdoors for three hundred and sixty five days of the year in arcs or shelters in large paddocks, and this allows them to live as naturally as possible, rooting, wallowing, and lying out in the sun. Combined with the fact that they are slow-grown and fed a traditional diet, this gives the pork a wonderful taste--it tastes like pork used to taste!"

With the growth of high yield commercial pork breeds in the 1960's Britain's traditional pork breeds fell into decline. The decision of key rare breed society members in the 1980s to start selling rare breed meat ('conservation by consumption') has been fundamental in rescuing breeds like the Saddleback. Specialist food shops have found a real demand amongst customers for rare breed meat, with its depth of flavour. This renewed demand which has made it commercially viable to rear rare breeds, returning national herd numbers to healthy levels.

Saddleback Pork is the latest 'speciality meat' to be promoted by Cranstons, following the success of other meats such as Herdwick Lamb and Salt Marsh Lamb.

Roger Cranston said, 'Alongside our standard locally sourced meats, Cranstons feature a number of regional specialities throughout the year, giving our customers the chance to try something a bit different. We are particularly excited to be working with Sarah to bring our customers traditional Saddleback pork. Alongside the traditional roasting and frying cuts, we will be producing a highly-spiced, "old-Fashioned Saddleback Pork Cumberland Sausage."'

Brougham Hall Farm Saddleback Pork is now available at Cranstons flagship Cumbrian Food Hall, as well as via their website, www.cranstons.net

Weeton's Backs Ethos Of National Butchers Week By Encouraging New Blood Into The Industry

Weeton's Master Butcher, Dave Forward, will be passing the cleaver to his keen young trainee this month, ensuring his expert butchery skills - celebrated by National Butchers Week on March 25-31 - are carried forward to the next generation.

Encouraging bright young things into the industry is at the heart of National Butchers' Week, set up five years ago to promote the craft skills, knowledge and profile of retail butchers across the UK. Like the organisers, Weeton's, Harrogate are championing the true expertise of the artisan butcher - many of whom have been at the heart of high streets communities for decades.

Nineteen-year-old Danny Lancaster - who came to Weeton's through the Askham Bryan College apprenticeship scheme - will be utilising the skills passed down to him by Dave, ensuring that the retiring head butcher's knowledge and artisan skills are continued, at the award winning 'farm shop in the town'.

"It's been a fantastic opportunity to work alongside the butchery team and be taught all of their incredible skills," said Danny, who also learned this week that he has passed the following courses with flying colours, Meat and Poultry Pathway and a NVQ Level 2 Food Manufacture. "The Weeton's butchers team have more than 100 years of experience between them so I couldn't have asked for better teachers!"

Master Butcher Dave said Danny has shown 'relentless' enthusiasm throughout his training. "His confidence has come on in leaps and bounds, and it really is encouraging to see a young person with such a genuine passion for the trade," he said. "Danny thinks nothing of making the two-train commute from Selby each day, and he has not taken a single day off sick all year. With a growing shortage of skilled artisan butchers in the UK, Danny is proving an invaluable asset to the business."

As a further testament to Danny's success he recently achieved a 99% score in Weeton's latest mystery shop customer service report. "I really enjoy the technical side of the trade but what I particularly love about Weeton's, is the chance to chat with all our customers and offer advice on the choice of cuts of meat."

You will find Weeton's at 23/24 West Park, Harrogate, HG1 1BJ, 01423 507 100, info@weetons.com
www.weetons.com is the ultimate website for food lovers, with bags of inspiration to tempt your taste buds, including recipes, insider tips and a taster of what's in store.

Nose to tail dining

When it comes to eating meat, most of us opt for a steak, breast or chop but the trend for nose to tail eating encourages us all to be a little more adventurous with our choices.

The Chinese embraced the concept of nose to tail eating long before it was given its identity by Fergus Henderson with the launch of his world-renowned recipe book, The Whole Beast: Nose to Tail Eating.

It is not just about a fashionable way of cooking, the origins stem back to the belief that animals are sacred and so killing them to eat should be a respectful process, involving no wastage.

Offal, marrow and tripe were all much more commonplace in the UK many years ago but with a switch to convenience eating in the home, these are now considered unusual and restricted to upmarket restaurant menus.

The Chinese way of cooking still advocates the principles of nose to tail cooking and Wing Yip, the UK’s leading Oriental grocer says it doesn’t all have to be left to the experts.

Nose to tail is not all as extreme as cooking a pig’s head - the preferred recipe challenge on many television cooking programmes - there are more accessible recipes that can be attempted at home.

Mr Wing Yip, founder and chairman of the Oriental grocery empire, said: “This way of cooking should be embraced as it can introduce the tastebuds to new flavours and textures. Our supermarkets stock a vast array of the more unusual ingredients needed to conjure up wonderful new dishes to impress your friends and family in your own kitchen.”

Wing Yip superstores are located in Birmingham, Manchester, Cricklewood and Croydon and each stocks over 3,000 items from noodles, teas, chop sticks and even chicken feet.

For more information visit www.wingyipstore.co.uk

Put Mutton On The Menu This Easter With Langley Chase Organic Farm

* Langley Chase Mutton - Winner Best Organic Meat at the National Organic Food Awards 2011.

* Mark Hix, Rick Stein and Hardeep Singh Kohli recommend Langley Chase's rare breed Manx Loaghtan meat.

* Buy online at: www.langlechase.co.uk. All orders delivered with recipe ideas.

Enjoy a sumptuous and different feast this Easter with Langley Chase Organic Farm's multi-award-winning Manx Loaghtan mutton, a luxurious dark and gamey rare breed meat judged by top chefs as the Best Organic Meat at the Soil Association's prestigious National Organic Food Awards in 2011.

Mutton - praised in Mrs Beeton's Book of Household Management (1861) as "the meat most generally used in families" - was once part of the UK's staple diet, but suffered a dramatic decline after the Second World War as food fashions moved towards lamb.

Today, despite still being a rarity on most menus, chefs and food lovers are rediscovering the delights of this versatile, tasty meat. The Langley Chase award winning organic produce enables people to sample the very best mutton in the UK. To help those new to mutton, the farm has created a wide range of recipes delivered with every order.

Langley Chase Organic Farm, in Chippenham, Wiltshire, run by Mrs Jane Kallaway, exclusively rears Manx Loaghtan sheep, a striking four-horned primitive rare breed. Jane's produce has won 14 National Organic Food Awards - including winning the top accolade, Best Organic Meat, for both her lamb and mutton three times - and as we say, her meat has been praised for its taste and tenderness by some of Britain's best-loved chefs, including Mark Hix, Rick Stein and Hardeep Singh Kohli.

All produce is raised on the family farm's species rich wildflower and hay meadows - giving the meat its distinctive taste and succulent flavour and providing traceability from the farm to the customer's door.

Easter Meat Boxes
Easter Meat boxes start from £75 and can be ordered from the farm's online shop: www.langleychase.co.uk www.langleychase.co.uk. Each meat box is full of different cuts and joints all prepared by a Soil Association accredited Master Butcher. [Box contents listed below]. The contents are clearly labelled and provided with recipe ideas.

Popular orders include Mutton and Lamb Meat Boxes while the Mixed Taster Box enables customers to sample a wide range of the farm's other delights including its unique Lamb Chorizo Picante Salami with smoked paprika, spices and chilli. Meat boxes can be delivered direct to any UK address or picked up from the farm.

Praise for Langley Chase Organic Farm's lamb and mutton:

2011 National Organic Food Award judges: "Langley Chase mutton is tender, flavourful, succulent, really satisfying with great presentation - a lesson in why people should eat good mutton." [See names of judges below]. Hardeep Singh Kohli (National Organic Food Award judge): "You can taste the love in great food and you can certainly taste it in Langley Chase mutton." Mark Hix: "Langley Chase lamb is delicious and tender with a little hint of game." Rick Stein: "Langley Chase is one of my favourite sources for lamb."

Mrs Jane Kallaway said: "Mutton can be a really wonderful and versatile meat if it's grown and produced well. We run our muttons as a separate flock, ensuring they get the best grazing and time to fully mature. They stay on the farm for around five years, grazing a diverse range of species rich organic pastures.They are traditionally hung for over 14 days and the result is a tender meat full of flavour that is a joy to cook.

"We know that many people are new to the delights of mutton so we're introducing recipes for all orders. From mutton tagine to roast mutton shoulder - let Langley Chase help you make a perfect Easter."


FACTFILE:
Langley Chase Organic Farm's meat boxes are available fresh once a month or frozen within three days, in large or small sizes. Produce can be picked up from the farm or delivered to the door. Orders are sent in insulated meat boxes ensuring produce reaches the customer in optimum condition fresh or frozen. Orders can be left with friends or neighbours and even sent as gifts.

Small meat box contains:
One whole shoulder on the bone One whole leg on the bone One breast boned and rolled Ten chops minimum Neck fillet One Kidney Prices £79 - collected from farm. £92.50 - delivered direct.

Large meat box contains:
Two whole legs on the bone Two whole shoulders on the bone Ten chops (approx) Two French trimmed racks Two breast boned and rolled Neck fillet Two kidneys Prices £148 - collected from farm. £161.50 - delivered direct

Mixed taster box contains:
One lamb shoulder One 375g stick of Langley Chase chorizo picante salami* Two 500g packs of diced Mutton 12 Rosemary and Garlic lamb sausages in two packs of six. Prices £75 - collected from farm. £88.50 - delivered direct

Langley Chase Chorizo Picante Salami is made with Langley Chase organic lamb and organic ingredients, but is not yet a registered organic product.

Jane's story: "I started the flock, with the help of my family, after the BSE crisis and my concern over what my family was eating, where it came from and how it was reared. I also wanted to help save a rare breed, produce food organically and share my passion with my customers and the school children and adult groups who visit the farm.

"Now, 14 years since I started, my produce has been recognised as the best in the UK and I have customers across the country. Being Organic - and registered by the Soil Association - is hugely important to me. Organic production is the direct connection between our health and the food we eat, it is about supporting native species, localised production and having the highest possible standards of welfare for animals and the environment."

The National Organic Food Awards, run by the Soil Association, is recognised as the premier competition of its kind in the UK with major retailers to small specialist producers taking part. For the Meat Category judges had the difficult task of selecting the winner from all different types of meat produce including fish, chicken, venison, beef, lamb, mutton, pork, sausages and charcuterie.

Soil Association Director, Helen Browning, presented the 2011 awards. The Prince of Wales, Patron of the Soil Association and well know for his interest in organic farming, was in attendance and spoke to the award winners, including Jane Kallaway at length. His Royal Highness has a particular interest in mutton having founded the Mutton Renaissance campaign in 2005 to encourage people to eat more mutton.

2011 National Organic Food Award judges included writer, broadcaster and comedian, Hardeep Singh Kohli, top chefs Sophie Grigson and Sara Berg; organic entrepreneur Jo Wood and food critic and journalist William Sitwell to name a few.

Manx Loaghtan: Low in Fat and Cholesterol
The Manx Loaghtan is significantly healthier than commercially reared lamb. The Scottish Agricultural College found the Manx Loaghtan to be 23 per cent lower in fat and almost 10 per cent lower in cholesterol than commercial breeds. Full details on the farm's website.

The Manx Loaghtan is one of the oldest and most striking breeds of sheep in the UK. Termed 'a primitive rare breed' it is classed at as 'at risk' by the Rare Breeds Survival Trust. The Manx Loaghtan (pronounced Manx Lockton) has been around unchanged since the Iron Age. The Manx Loaghtan used to exist in high numbers on the Isle of Man and across the UK. However by the 1950s there were only a handful left. Today, as with many rare breeds, it is found in a few small flocks around the UK. Find out more here www.langleychase.co.uk/the-breed

The Importance of Rare Breeds
One breed of farm animal becomes extinct every month around the world, according to the Rare Breeds Survival Trust. In the UK, industrialised farming has discarded those breeds that don't fit with commercial production. Between 1900 and 1973 the UK lost 26 native breeds of livestock, according to the Rare Breeds Survival Trust.

The result is a farming system centred around a handful of animal breeds, crops and vegetables - with some traditional breeds, like the Manx Loaghtan, at risk. Shoppers purchasing rare breed meat help keep rare breeds alive by assisting in the economic viability of farms rearing rare breed animals, thus helping these farms to keep going and the increasing the number of rare breeds animals and helping others taste these fantastic breeds and plants and become interested in our farming heritage

Take a Butchers this Christmas!

Research published today reveals that three quarters of the great British public suffer stress as a result of buying and preparing Christmas meat. One in 10 even described the experience as more nerve wracking than their first day in a new job or even moving house!

The study of 1,500 people by the Q Guild of Butchers revealed that 25% of Christmas cooks have experienced a meat-based cooking disaster over the festive period, as the pressure proves too much to handle!

Christmas dinner stress capitals of the UK (with the highest number of people saying they experienced high levels of stress) include Manchester (38%), Glasgow (53%), Belfast (55%), Newcastle (40%) and Brighton (41%).

The biggest faux pas was buying the wrong size bird, with not enough turkey to go round, 3% of those surveyed admitted to leaving it too late and having to do without festive meat on the big day!

Other popular mishaps include dry meat (6%), uncooked turkey (5%) and un-defrosted turkey (4%).

The survey also found that the average UK household will spend £48.90 on Christmas Day meat alone – almost five times what the average family spends on meat in a normal week! 10% of the UK spends more than £100 on Christmas meat.

Despite the added pressure and expenditure that Christmas meat represents, over half of UK shoppers do not seek expert advice at their local butcher and instead buy off the shelf in the supermarkets.

15% of people questioned agreed that they wouldn’t know what to ask a butcher for or would be too embarrassed to ask for help, when ordering Christmas meat. Shockingly 22% of the UK adult population have never been inside a butcher shop.

In reaction to this research, the Q Guild of Butchers, who represent 140 of Britain’s best butchers, is launching a campaign entitled ‘Meat Your Butcher’ in a bid to encourage more people to visit their local butcher and avoid Christmas meat disasters.

With the aim of creating a stress-free, culinary Christmas, Q Guild butchers are inviting shoppers to attend free 10 minute sessions, where they can offload their woes to a meat expert.

Philip Cranston, Chairman of the Q Guild said: “Meat is certainly centre stage at Christmas, for many it will be the one time of the year when they have to cook for a large party or it may be the only time when all the family sits down to eat. Add to this the extra expenditure that goes into Christmas meat and it’s not surprising that many of us are feeling the pressure.

“We believe that this is where quality, independent butchers can help as we offer expert advice that will save shoppers money and stress during the festive season. Our Meat Your Butcher campaign is for those who have never ventured into an independent butcher – we hope they will change their shopping habits this holiday season and realise the benefits of asking for expert advice.”

For more information about Meat Your Butcher visit www.facebook.com/qguild or www.qguild.co.uk.

Burnt Bangers Not Enough' As BBQs Go Gourmet

New research has discovered that a charcoaled sausage is no longer enough to cut the mustard among BBQ loving Britons - with 61% of UK adults now making the effort to marinate their food before their BBQ. A growing number of us are becoming more adventurous with our BBQ menus with over a third saying that steak, pork and lamb steaks are our meat of choice.

The survey, commissioned by Hybu Cig Cymru - Meat Promotion Wales (HCC), the organisation responsible for promoting Welsh Lamb, also revealed that almost a third of us take up to a week to plan for a BBQ - with Londoners taking alfresco dining the most seriously.

As we dust off the BBQ and dig out the deck chairs in the hope of sunny bank holiday spent cooking and eating in the garden, it seems that the Great British BBQ is growing in popularity - on average people are having BBQs eight times a year, with the biggest BBQ lovers found in East Anglia where 10% of people pack in a whopping 16 a year. And they're not small affairs either, with the majority of people (52%) hosting up to 10 guests every time they BBQ, and 11% saying they cooked for up to 20 at their average BBQ.

Myrddin Davies, Welsh farmer and Face of Welsh Lamb, said: "It's really encouraging to see more people taking the time to put extra love and attention into their BBQ food this summer by cooking different meats and using marinades. Although we all still enjoy a sausage from the BBQ, it's important to try new cuts of meat in new ways. Welsh Lamb for example is often associated with Sunday lunch or a dinner party treat however, mouth-watering lamb steaks can be popped on the BBQ and served in a matter of minutes. BBQing is a great way to enjoy good home-cooked food with all the family."

Red meat is still the way to a man's heart with 40% of them preferring to eat red meat to chicken and fish (30%) and 70% of them prefer cooking it to white meat on the BBQ.

90% of Britons said that the BBQ is still a man's world. Both men and women confessed to preferring food cooked on a BBQ by a man, regardless of what they were serving up.

And if the sun doesn't shine this weekend - it won't hamper the BBQ fun for resilient Britons, almost 80% stick out the showers and carry on grilling instead of retreating to the kitchen when the rain starts!

Why not try making delicious Welsh Lamb and apricot burgers for your bank holiday BBQ?
Welsh Lamb and Apricot Burgers
Ingredients
o 450g (1lb) lean Welsh Lamb mince
o 5ml (1tsp) oil
o 1 small onion, peeled and finely sliced
o 5ml (1tsp) mild curry powder
o 50g (2oz) dried apricots, roughly chopped.
Heat oil in a small pan and lightly cook onions. Add curry powder and gently cook for 1-2 minutes. Allow to cool slightly.

Place lamb mince and apricots into a large bowl and add slightly cooled onions.

Mix well together and divide the mixture into 4 or 6 and shape into burgers.

Place under a preheated grill or on a hot barbecue for 8-12 minutes, turning occasionally until cooked thoroughly.

Serve with curried mayo and spicy couscous.

Make it the best barbecue ever!

That's Food and Drink have some recommendations for you:-

unearthed® have three new olive selections including Almond Stuffed Olives with Smoked Paprika. These Spanish olives are stuffed with a whole almond for a satisfying crunch, then dressed in smoked paprika to add a touch of heat.  These olives are a perfect accompaniment to a barbeque. Unearthed® have also brought out aFrench Olive Mix and Green Olives with Pesto and Pine Nuts.

Unearthed® also have two new cheeses, Greek Goat’s Milk Balls with Mint (£2.39, 100g), based on Labneh, a staple of the Middle Eastern diet, but with a Greek twist. With a mild flavour, the cheese is made from goat’s yoghurt, then subtly flavoured with mint, delicious mixed in a tomato salad. Unearthed®’s new Diced Greek Feta with Herbs (£2.49,150g) has a burst of fresh flavours  and fragrant additions of oregano, coriander, rosemary, thyme and cloves and goes really well mixed with olives or in a salad.

And Donald Russell, the gourmet online Butcher, have also come up with some sizzling treats for summer. www.donaldrussell.com

BBQ Mini Selection
Donald's mini-steaks cook in a flash, but stay tender and juicy - even on the bbq.

Grass-fed naturally reared beef and lamb

Freedom Food accredited pork

Convenient sized portions

Box contains:
4 Beef Mini Steaks, in pack of 4 (minimum pack weight 200g)
4 Lamb Mini Steaks, in pack of 4 (minimum pack weight 140g)
4 Pork Mini Steaks, in pack of 4 (minimum pack weight 200g)
8 Mini Gourmet Steak Burgers, in packs of 4 (pack weight 180g)
8 Mini Lamb Burgers, in packs of 4 (pack weight 180g)
8 Mini Pork Burgers, in packs of 4 (pack weight 180g)
8 Premium Pork Sausages, in packs of 4 (ave. pack weight 280g
Servings:  8-10

Or why not try

Classic BBQ Selection
The perfect mix for entertaining indoors or out.
They have paired up their succulent Sirloin Steaks, matured on the bone in the traditional way, with our popular Classic and Mini 100% Steak Burgers, perfect cooked medium rare to ensure the flavoursome juices don’t dry out. And to celebrate the change of season, they’ve added some of their delicious Pork Sausages. They do not add any seasoning to our burgers, but they’ve included a jar of their new THE Perfect Seasoning, the perfect partner for all of their steaks, sausages and burgers.

Top quality grass-fed, fully matured beef

Freedom Food accredited pork

Unique seasoning mix which is exclusive to their customers

Box contains:
2 Sirloin Steaks (individually packed, pack weight 210g)
8 Mini Steak Burgers (in packs of 4, min weight 180g)
8 Classic Steak Burgers (in packs of 4, min pack weight 480g)
8 Pork Sausages (in packs of 4, min pack weight 280g)
1 Jar THE Perfect Seasoning, 110g
Servings:  16-18

We would like to recommend a selection of products from Tracklements, an award winning chutney and relish making company.

Firstly, their trio of fresh salsas make the perfect accompaniment to a barbecue.

Secondly, their classic range of barbecue condiments, including Fruity Brown Sauce (Great Taste Awards-Silver) and their Ketchup, (Taste of the West Awards- Silver) made with the best, ripe Italian tomatoes, make a great addition to any barbecue.

The London Fine Meat Company. Meat to your door

At last, the denizens of South West London can enjoy the luxury of having fresh cuts of fine quality meats delivered directly to their doorss. And just in time for this year's barbecue season, too!

The London Fine Meat Company (LFM) has launched. It's an independent British meat supplier based in the South West London area.

They not only pride themselves on the standard of the meat they supply but can promise to deliver it easily and conveniently to your door ready for you to cook.

LFM has been created and launched by Stuart Ferretti, who is a skilled and knowledgeable local butcher who has worked in the profession for in excess of two decades.

LFM use traditional butchery skills alongside the latest vacuum packing technology in state-of-the-art, purpose-built facilities to ensure that the meat is delivered to you in prime condition.

With their pristine premises and modern facilities designed to the highest standards, customers are assured LFM always go above and beyond the basic health, safety and hygiene requirements.

10 great reasons why you should try LFM...
The convenience of having delicious, great value meat delivered to your door (no need to waste time going to several supermarkets to get the cut you want)
Wide range of cuts and sizes available, including a full organic range
Money-saving discounts when you buy one of the meat boxes
100% satisfaction guaranteed (or your money back)
They use the latest technology (and years of experience) to make sure the meat reaches you in perfect condition, every time
Quick and easy-to-use online shop
Orders arrive chilled, ready to cook or freeze, in quantities to suit you
British-sourced meat, which means it's not only fresh but hasn't had to travel thousands of miles before it reaches you
Delivery times to suit you
And do not forget! There is a very welcome 10% DISCOUNT and FREE DELIVERY on your first order!

Stuart is the latest in a family of butchers and he learnt the profession from his father and uncle who created their own business in the late sixties. He later professionally trained with various firms learning modern butchery skills, up-to-date health, safety and hygiene requirements and business practice.

He set up his own business as a catering butcher supplying top notch restaurants, hotels, pubs, restaurants, schools and catering companies which led him to establish, what is now known as, The London Fine Meats Company.

London Fine Meats pride itself on being as ‘green’ as it can possibly be, and they go to great lengths to maintain this. With a passion for the environment and preserving energy and waste, the company uses their own wind turbine to help with power needs, light sensors to prevent the waste of electricity and sensor controlled water taps to monitor and reduce water waste.

They have top-of-the range fridges that are highly efficient within a temperature controlled prep room and they vacuum pack the majority of their products to ensure freshness and to cut down on the amount of packaging used. They are committed to recycling as much as possible and they are working towards having a paper free office. All their products are delivered in returnable poly boxes.

Stuart is firmly convinced that eating a healthy diet with plenty of natural food is very important and therefore LFM does not supply any processed meats and only sells the highest quality organic and some non organic meat. Visit http://londonfinemeats.com.

Safety tips for cooking out doors on the barbecue

Many people will be barbecuing food this summer. Some of them will fall victim to food poisoning. Here are some tips to avoid food poisoning at barbecues:

1) Ensure the barbecue and all cooking utensils are clean before you start.
2) Do NOT leave uncooked food out of the freezer or fridge for long periods of time before cooking them.
3) NEVER allow raw and cooked foods to come into contact.
4) Ensure all foods are cooked through properly and thoroughly.
5) Do not allow food, barbecue or plates to become contaminated.
6) Make certain that tables, etc., outside are free from contamination from bird droppings, etc.
7) Make sure the barbecue chef has wipes and paper towels available.
8) Ensure all salads are washed.
9) Ensure you have alcohol gel for hand cleaning for the chef and for helpers and diners
10) If something doesn't taste quite right, then do not eat it. In fact, it is better to waste it, rather thank risk food poisoning
11) Clean up as you go along

If you follow those basic rules, you have a good chance of not developing food poisoning or poisoning your guests.