It may now be 2019 - Happy New Year everyone btw! - but the dust has barely yet to settle over at T&G headquarters.  This is in part due to mania of Christmas and New Year. Butchers up and down the land, never really get to rest over the festive period.  As soon as December edges into sight, it is...

There are two aims with regards to this latest T&G blog post. The first is to make you aware that Christmas is no less than 22 days away now.  The second is give you some inspiration regarding what you could rustle up for your guests. You know, before the main event that is commonly known as Christmas dinner. However...

Leaves are now falling to the ground, the air is now turning crisp and now would be a perfect opportunity to wax lyrical about getting all cosy and comfortable for the rest of the year. Why, it even formed the central focus of our latest T&G newsletter. Hmm, yes, slow cuts - all luscious and melting in the mouth...

How many ways do we love to cook steaks, here at Turner & George? Well, let us count the ways. Direct over wood or charcoal is always a good route. Dirty and straight onto searing coals is even better. But a cast iron pan, on a high heat in the kitchen, is also a decent bet. So long as you flip...

Hands up if you love a good Scotch Egg. Of course you do. Everyone loves a Scotch Egg. After reading that first sentence, there will no doubt be a veritable 'swooshing' sound, up and down the land, as arms and hands go flying up. Depending of course, on how many people read this post at any given time! It...

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...

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...

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...

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...