1. 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...
  2. 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...
  3. 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...
  4. 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...
  5. 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...
  6. Pig’s Head Choucroute by Andrew Clarke

    Pig’s Head Choucroute by Andrew Clarke

    All Recipes
    Now, for some people, this one is going to present a challenge. You may well love to eat meat, consider yourself to be experimental and are always willing to try something new. But let's be honest, the prospect of serving up a pig's head does push the boundaries somewhat. This isn't a case of simply whacking some pork chops on the...
  7. Cow Meets Lobster In a Galician Love Affair With A Sticky Ending

    Cow Meets Lobster In a Galician Love Affair With A Sticky Ending

    General Recipes By Richard H Turner All Recipes
    As we head out of the doldrums of a quiet and staid January, no doubt many of you are looking forward to spicing things up a bit, to warm the ol' cockles and bring a bit of luuurve to proceedings. Especially with Valentines Day on the horizon. Cynical hearts will, of course, rubbish the notion of doing something romantic on...
  8. Ultimate Comfort Foods - #4 Richard H. Turner's Braised Pigs Cheeks Picante

    Ultimate Comfort Foods - #4 Richard H. Turner's Braised Pigs Cheeks Picante

    General Recipes By Richard H Turner All Recipes
    Over the years, many cuts of meat have come through via restaurants or to the kitchen table, having previously spent a long time in the wilderness, only to be thrust suddenly into the limelight. The classic example is the lamb shank. Shunned for years, it laboured on with the stigma of being a relatively poor piece of meat, both in quality...
  9. 5 Tips for Surviving Veganuary

    5 Tips for Surviving Veganuary

    General News All
    In the immortal and slightly paraphrased words of John Lennon, another year is now over and a new one has just begun. Yes, January 2018 is here and as a result, a lot of you right now will be carrying out resolutions, making small lifestyle changes and heading into uncharted territories. Many of you may even be having a crack...
  10. Richard H. Turner's Potted Meats and Cowboy Cassoulet

    Richard H. Turner's Potted Meats and Cowboy Cassoulet

    General Recipes By Richard H Turner All Recipes
    It's 'Betwixtmas' folks! That odd, no-mans land period between Christmas Day and New Years Eve. Where a large proportion of us will be staggering back to work. Or ruminating indoors, in dressing gown and slippers. Or getting things totally mixed up and doing both. Yes, Betwixtmas is a time of confusion and if you have no clue as to what...
  11. Polly's Christmas Pork Stuffing

    Polly's Christmas Pork Stuffing

    General Recipes
    So, right now, we are in the middle of Christmas Week and for butchers up and down the land, this will be the busiest time of year. From here on in, it's heads down all the way until Christmas Eve. To make sure that all the Herb Fed turkeys, all the Christmas Trimmed Ribs of Beef and all the pigs...
  12. Ultimate Comfort Foods - #3 Richard H. Turner's Beefsteak & Kidney Pudding

    Ultimate Comfort Foods - #3 Richard H. Turner's Beefsteak & Kidney Pudding

    General Recipes By Richard H Turner All Recipes
    Steamed meat puddings are traditional British comfort food at its best. Save this for when the evenings are closing in and there’s a chill in the air. The first recipe for steak and kidney pudding appeared in a book by Mrs Beeton, though the dish is far older than the 19th century. METHOD Heat the beef dripping in a...