The Spring Bank Holiday is fast approaching and no doubt, right now, many of you are formulating plans. Thinking about getting the barbecue out for cooking, sausages and chicken, patio will be buzzing and all the neighbours will be looking. Bringing six packs of beer and Grandma's new dentures. Before it's back to work. A.G.A.I.N. Recognise the song we've...

A couple of weeks ago, knowing that British Sandwich Week was looming, we reached out to food writer, BBQ doyenne and all-round sandwich expert, Helen Graves, for her hot take on a ridiculously meaty sandwich suggestion. A huge OTT affair, that we could possibly feature on our blog. Her response, in typical Peckhamese, was this: 'Yo! Heard of the Francesinha...

Having gone through a sodden and damp start to the year, the recent glorious weather sort of caught everyone on the hop last week. Collective shrieks about shaving legs, sorting out toenails and and ironing string vests were de rigueur over at T&G HQ. But this is what comes of wearing layers and layers, for long periods of time. One...

You may well be familiar with James and Cabrito. He supplies us with kid goat meat after all. And we have featured him on the blog before, in an interview that only gives you a small taste of his passion and knowledge for this very special product. Well now James has just released a book called 'Goat: Cooking and Eating...

One of the dilemmas when cooking a beautiful joint like a leg of lamb, is whether to roast it with the bone intact. Or to remove the bone entirely and roll or butterfly. The former is a chef's preference because the bone helps to prevent the meat from drying out and adds an extra element of flavour. But unless you...

Probably nothing to do with the Duke of Wellington, as this is very much a 20th-century creation, this is a splendid thing to serve for Sunday lunch if you are feeling ambitious. Most recipes call for a layer of foie gras, which is authentic, if a little grand – so it’s optional here. METHOD First make the...

Last but certainly not least, here comes Ricardo Rodrigues-Farinha, to give us his views and opinions on the world of butchery for National Butchers' Week. Providing the backbone of the team, Ricardo is usually the first one into the shop, to start setting everything up for the day. Coming from South Africa, he obviously knows a thing or two about...

Continuing on with our introduction to the T&G team during National Butchers' Week, next up is Sophie Cumber. Who not only works in the shop but also runs our Butchery Classes in the evenings and takes care of customer relations. AND you may well have seen Sophie in action at Meatopia, as she often takes centre stage in The...

As part of National Butchers' Week, we decided that you should get to know some of the T&G team. The people who work hard behind the counter and down in the chillers, to deliver our aged steaks, our quality joints and a level of service that we believe, is unparalleled. You only have to wander in to see this in...

This week is National Butcher’s Week, so I wanted to outline some of the reasons why buying from your local butchers is always going to be best. Firstly, what is most apparent is the service. Yes, you can visit the butchery counter in a supermarket, but the experience will never be the same. Training as a butcher in a...

Having had a bit of a brainstorm at T&G Towers, we've decided that it was high time we showed you a few tricks of the trade. Special customer requests, both online and in the shop, are not unusual and we are always more than happy to oblige. However, there are some things that you can do at home and once...

This is the last in our series of 'Ultimate Comfort Foods' for the blog. Well, for the time being anyway. Now that we are speeding towards spring, we've got all sorts of ideas in the pipeline. With nods towards the quicker, more vibrant style of cooking that you associate with longer days and the arrival of blossom and greenery. So more cooking...