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Win An Exeter Cookery School Butchery Course

Enjoy a one-day, hands-on butchery and meat cookery course at the stunning Exeter Cookery School. The lucky recipient will discover how our farm animals are reared, what makes the meat so tasty and...

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5 of our favourite Ethical Restaurants in Bristol

Provenance and food ethics has become increasingly important to diners. No longer just ...

The Future of Meat - Hay Festival

Join us as we take the stage at world-renowned Hay Festival to discuss and debate the...

Win A River Cottage Cookery Course With Naomi

We've teamed up with our friends at the beautiful River Cottage Cookery School to brin...

Why small abattoirs are a vital part of a sustainable food chain

A new report published by The Sustainable Food Trust has outlined that the UK’s networ...

May on the farm

May, the month in which the true start of summer begins. Thankfully the soil has now wa...

Inspiring People: Matthew & Iain Pennington

There are a few people out there whose words we find ourselves hanging on, who when we ...

A Collaborative Supper with The Ethicurean

Yesterday we were humbled. Humbled by the incredible talent and passion that lives wit...

April

April, what a contrast so far to that of March’s bitterly cold last grip of Winter. It ...

Naomi Devlin's 'Lick your fingers chicken'

These days many people choose chicken breast over the dark meat and wouldn’t dream of e...

Naomi Devlin's Black Bean Soup

Black beans have a fudgy texture and fruity depth to their flavour. Slow-cooked pork ho...

Naomi Devlin's Crispy Lamb

Slow-cooked lamb is a thing of beauty, but crisped up in a pan and scattered over soft,...

Turning our backs on industrial meat

Peter Greig turned his back on industrial farming, determined to find a better way. H...

Inspiring people: Naomi Devlin

There are a few people out there whose words we find ourselves hanging on, who when we ...

Top marks in the Telegraph

What an exciting week we have had. After months of hard work we finally hatched our bra...

A statement on our packaging

A little update on our environmental responsibility, from our founders: Almost 30 yea...

Mother Nature

At this time of year, as the Devon countryside starts to reawaken, it’s the blooming ...

Beef Goulash

The perfect warming feast for a cold winters day. Perfect for make ahead and batch cook...

March

March, Springs first signal of its impending arrival. With the garden gently coming int...

Fowl Dinners, 10 Years On

In 2008 Peter Greig was involved in a controversial television programme alongside cele...