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. ...

Living next to the best Turkish Ocakbasi’s in London was bound to have a knock-on effect. Not only can you begin to appreciate angry service and waiters that cannot wait to get you out the door, you also come to love how citrus, herbs, just cooked onions and acid fruits can benefit grilled meat immeasurably. This recipe is basically the...

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...

Do not adjust your screens and if the title of this blog post has just caused you to choke on your afternoon lockdown preprandial - please accept our apologies in advance Yes, what follows is a recipe for salad but we did actually mention this one a couple of weeks back, when we were trumpeting the arrival of deckle online. Hell, there...

If you have recently purchased our new T&G Staples Box, when it arrives and once you've got over the initial delight of what is inside, it is quite possible that you will undergo some reflection, pause or consideration. Next, as you stare downwards, you will no doubt experience some sort of internal monologue, as a host of ideas begin to spring...

Looking for some inspiration for Mother's Day this forthcoming weekend? Then look no further. Because this delectable chicken recipe will really tick all the boxes for your Mum's special day - especially if you pair it up with a fine drop such as Picpoul from St John Wines! And if that opening gambit sounds like something you might hear...

'An animal's extremities, such as tails or cheeks, are still relatively cheap and should not be thrown away. Another of those forgotten cuts, oxtail has its own unique flavour that reminds me of a childhood in my mother's kitchen. Yes, I know how that reads, but it does.' Wise words from Chef here - straight out of his book Prime ...

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...

If you have been to the shop lately,  you will have noticed that we are currently stocking a fine selection of wines from St John. Namely Picpoul, Rosé, Macon, Claret and Bien Autre. All fantastic drops and all expertly blended by Victoria Sharples, who is Head of Wine Operations at St John. To celebrate their arrival, we recently held a small wine...

A couple of weeks ago, we posted a picture of a pig's head on Instagram, as a statement to show our commitment to nose to tail eating. Out of respect for the animal and the environment, at T&G, we believe that nothing should go to waste. We've even got a recipe on this very blog, thanks to Andrew Clarke. The...

When you have a cut or joint of decent meat, apart from applying some unadulterated seasoning, should you really worry about anything else? It's a good question but from our point of view, the easy answer is no. Let the meat do the talking for itself. Especially when it is sourced from UK ex-dairy cattle. In terms of...

In the butcher's lexicon, there is - it has to be said - a whole host of slang, names and terminology that ordinarily would swoop over most of our heads. Largely because they make no sense. Cuts such as the popes-eye, coulotte and the London Broil often get whispered with quiet aplomb behind the counter. And a mention of...