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...

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...

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...

Right, this is a tried and tested one (well of course it would be) but for simplicity, flavour and bang for your buck, this recipe from Richard H. Turner's HOG is a stonker - for want of a better expression. Pork chop can sometimes be a nefarious cut to grill and err towards drying out if you take your...

If you didn't already know, this week is UK BBQ Week, which has been organised by a dedicated team aiming to encourage everyone from the  young to the old, male and female to pick up the tongs and cook up some amazing BBQ food, for their families and friends. We caught up with Marcus Bawdon, as he is one of the...

The cornerstone that is the mixed grill has remained in place up and down the land for some time now, and for very good reason. It is, in essence, a rather versatile dish after all and whether ordered in a pub, restaurant or cooked at home, you can always expect a sense of variety and adventure to appear on your...

When it comes to questions of what to eat and seasonality around February, you will often find it accompanied with the phrase - 'Well, it's a funny time of year really.' Because it is. However, given recent events, news and changes to our constitution (and without getting overly political here), it does feel like this particular saying has gone...

Given that the dust seems to have barely settled from the Rugby World Cup in Japan last year - in which a certain team in white were cruelly robbed - the great thing about the Six Nations Championship, is that it always arrives just in time to save us from the doldrums of a pious January. If you are going...

That's it. We're calling it. It is now truly time to start battering down the hatches, dust off the rain macs and wellies and switch over to a different style of cooking when it comes to meat. Now's the time to praise the braise but if you are still hankering after some summer flavours and vibes, this recipe by Richard...

On first glance, you have to admit, this does look like a damn good burger.  The patty itself is a White Label Burger, currently only available via our UK Ex-Dairy 'Taster' Box - made from a secret blend of aged cuts and sourced from happy, retired cows. There is a handsome amount of melted cheese, which could be that really naughty...

Picking a winning BBQ dish isn't easy. It really isn't. Not when faced with so many glorious incarnations of meat, that have been marinated and flavoured, and burnished with fire and smoke. We had over thirty entries for our Thuros competition. All bound together over various  T&G social media channels by the very imaginative hashtag: #TGBBQCOMP. And when I presented them...