Last week, we ran a poll on social media for research purposes and to gauge customers opinions on the things that really matter. It's something that we often carry out, as observing trends, exploring surveys and tapping into the latest zeitgeist around meat is important to us. It is, after all, what we do. On this occasion, the basis of the...

You may have already seen on socials that we have called it today for Christmas 2020. Insofar that we are no longer taking any more orders for delivery or collection up until December 24th. Slots are still free in the week leading up to New Year's Eve. So if you've got your eye on something special to see in...

The combination of bacon and sausage meat never strays far at Christmas but if you fancy serving up something a bit more formidable at the table, may we suggest you give a bacon bomb a whirl this year? Simple to assemble and easy to cook, just think of it as the Daddy of all Pigs in Blankets. You just need...

With 705 hours to go to Christmas, we thought we should inform you that slots are filling up fast. In fact, December 23rd 2020 is now closed off for deliveries. You can still place orders for online 'click and collect' from EC1 and email us direct - the shop will be open up until Christmas Eve morning. However, as you can...

On this blog, it is very rare that we'll let anything else other than meat be presented as the main star on the plate. We are butchers after all, are we not? But there are some exceptions and sometimes, just sometimes, we will push forward and elevate a delectable morsel that is not animal in origin. In this case...

Believe it or not, the initial flash of inspiration for this recipe was born out of looking to use up some leftover wine. Yes, sacrilege we know. But it had gone beyond the pale, turned a touch sharp and despite best efforts, it just wasn't quite right to drink. However, when it comes to prepping slow cuts - such as...

Yep, we have switched on the lights a little earlier this year and to be frank, there are plenty of festive products in the planning that will be added to our rostra over the coming weeks. However, seeing as 2020 is going to be a bit different (to say the least) we just wanted to get things moving, to make sure that...

Two things separate my spag bol from the thousands of versions out there. For one, I don't use spaghetti! Flat pasta is much better suited to meat sauces, so it's flat pasta that I use. Second, I toss my cooked pasta in a Parmesan and butter emulsion, creating a separate sauce around it, before topping withe the meat sauce. ...

We don't really do whimsy at Turner & George but now that the sun is beginning to dip a little earlier in the day - spreading long shadows and casting a deep, amber glow across slate rooftops and over newly ploughed fields - we can't help but feel a warm, fuzzy glow in our tummies. For that means autumn is...

OK, our single carcass range has been back online for a couple of weeks now, and some of our eagle-eyed customers have already noticed. But if you were unaware, it would be remiss of us to let you know. So here we are, talking face to face, vis-à-vis and mano a mano. The same deal applies as before. Through our network of small farms...

Living next to the best Turkish Ocakbasi’s in London was bound to have a knock-on effect. Not only can you begin to appreciate angry service and waiters that cannot wait to get you out the door, you also come to love how citrus, herbs, just cooked onions and acid fruits can benefit grilled meat immeasurably. This recipe is basically the...

When it comes to grilling and cooking outside, it's fair to say that a lot of attention goes into the sourcing of meat and ingredients beforehand, and perhaps not so much on the fuel itself. Just by uttering that, no doubt many readers of this blog will be howling in discord but given that we import 90,000 tonnes of...