One per cow

The best kept secret at any butchers? Onglet - also called hanger steak.In my view [...]

The fat is the whole point

You’ll likely have seen Clarkson’s Farm by now.Regardless of your view of Jeremy, it’s impossible [...]

The Christmas ham guide: choosing, cooking and glazing

How to choose between bone-in and boneless gammon, cook it ahead of the day, glaze [...]

How much turkey do I need? A size and timing guide

Work out the right turkey size for your table, with servings by weight, crown versus [...]

Boxing Day and beyond: what to do with the leftovers

How to store, reheat and cook Boxing Day leftovers safely, with real recipes and quantities [...]

The best turkey to buy for Christmas: a straight comparison

Bronze or white, crown or whole bird, free range or not. An honest butcher's comparison [...]

Your Christmas meat order, planned week by week

A butcher's countdown to Christmas: when to order, how much to buy per person, collection [...]

Goose, turkey or a rib of beef? Choosing your Christmas centrepiece

A butcher's honest comparison of goose, turkey and rib of beef for Christmas dinner: flavour, [...]

A September of two halves

The two pictures above show one of our Pedigree Aberdeen Angus heifer calves in the [...]

There’s a new name on the tea list

Pretty much every decision on this farm gets made in our Portakabin over a mug [...]