This Summer we have been working with our good friend, ex River Cottage Chef and celebrated Food Writer, Gill Meller to create sensational recipes perfect for staycations.
We're celebrating the wonderful coves, beaches and bays that embrace the British Isles and taking Pipers Farm on the road this Summer!
Gill shows us that barbecues don’t have to be boring, a few simple ingredients sourced and cooked with care are all it takes to create a meal to remember.
“Getting outside and lighting a campfire and cooking something good to eat is one of the most rewarding and mindful ways to cook. In fact, it can help us slow down and reconnect with nature”.
Gill Meller's recipes are beautifully simple to make, and make the most of the fresh and abundant seasonal ingredients, as well as celebrating our award winning slowly grown, Grass Fed Beef.
All our award-winning, grass-fed beef is a slow-growing breed native to Exmoor. Our native breed cattle are 100% grass-fed for their entire lives and slowly grown until they naturally reach maturity at around 31-36 months old. Slow growing native breeds and farming in harmony with nature helps us to achieve consistent taste, texture and excellent marbling in all our grass-fed beef. All of our grass-fed beef is hung on the bone for at least four weeks, to develop a wonderfully rounded depth of flavour.
Gill has created two incredible recipes using our slow grown, grass fed beef, using Bavette Steak and our incredible Sirloin Sharing Steak.
You can find all Gill Meller's recipes over on our Journal.
