1. BBQ Smoked Scotch Eggs by Marcus Bawdon

    BBQ Smoked Scotch Eggs by Marcus Bawdon

    General All Recipes
    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...
  2. BBQ'd Barnsley Chops with Orange, Onions and Mint

    BBQ'd Barnsley Chops with Orange, Onions and Mint

    General Recipes
    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...
  3. Ribs! Ribs! Ribs!

    Ribs! Ribs! Ribs!

    General Recipes
    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...
  4. Richard H. Turner's Francesinha

    Richard H. Turner's Francesinha

    General Recipes By Richard H Turner All
    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...
  5. A Burger A Day...Keeps You Happy

    A Burger A Day...Keeps You Happy

    General All
    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...
  6. How to bone out a leg of lamb (and stuff it)

    How to bone out a leg of lamb (and stuff it)

    General News Recipes
    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...
  7. Meet the Butcher: Ricardo Rodrigues-Farinha

    Meet the Butcher: Ricardo Rodrigues-Farinha

    General
    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...
  8. Meet the Butcher: Sophie Cumber

    Meet the Butcher: Sophie Cumber

    General
    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...
  9. Meet the Butcher: John Darling-Nash

    Meet the Butcher: John Darling-Nash

    General
    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...
  10. The View From The Butcher's Block - Why You Should Use Your Local Butcher

    The View From The Butcher's Block - Why You Should Use Your Local Butcher

    General News
    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...
  11. How to...Spatchcock a Chicken (with a recipe on the side)

    How to...Spatchcock a Chicken (with a recipe on the side)

    General Recipes
    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...
  12. Ultimate Comfort Foods - #5 Braised Scrag of Lamb with Yeasted Cauliflower and Caramelised Shallots

    Ultimate Comfort Foods - #5 Braised Scrag of Lamb with Yeasted Cauliflower and Caramelised Shallots

    General Recipes
    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...