Out of all the sausages we make at Turner & George, the Butcher's Dog is perhaps the best one of all. You have to be careful making such statements, mind. It's a bit like suddenly announcing who your favourite child is, at a family BBQ or wedding anniversary party. The needle can come scratching right off the record with that...

At T&G Towers, we are always keeping our beady eyes on what's cooking out there. On Twitter, Instagram and even Facebook. So much so, that collectively, we spend a large proportion of the day staring at our screens, crossed-eyed, with drool running down our t-shirts. Such is the addictive nature of social meeja. And every now and then, we...

Earlier this month, the carnivorous fiesta that is Meatopia descended upon the green shores of Dublin, and nestled itself at The Open Gate Brewery. For the uninitiated, this is where the mighty Guinness family experiment and play around with brewing a whole host of different beers. It is not always about the black stuff. Formally titled 'Guinness X Meatopia...

Of all the mighty chops available, perhaps the Barnsley Chop is one of the best to eat and enjoy. This chop - which is basically a thick, double-loin of lamb, cut from the saddle - might be regarded as slightly old fashioned by some. Aficionados, all sexy and hip, tend to gravitate towards lamb Tomahawks, or tender and ubiquitous racks of lamb...

For some time now, as many of you will be aware, we have been at the forefront of promoting and selling Spanish beef, both online and in the shop. This gloriously full-flavoured and densely marbled meat, sourced from the hills of Galicia and the cider lands of the Basque country, is rather special; for the simple reason that it comes...

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...