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...

Easter is just around the corner now and many of you are no doubt plotting and scheming activities for the extended break. Be it hopping up to the coast for the day or say, nipping off to the countryside for some camping. Before scurrying immediately back home because the heavens have decided to open up and someone forgot to pack the...

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...