THE BUTCHER’S JOURNAL
Battle for the Barnsley Chop
Tristan Rutherford discusses the contentious origins of the legendary cut.
Churchill’s Coq au Vin
Tristan Rutherford is an award-winning travel journalist whose work appears in The Times and The Daily Telegraph. His favourite foods are gravadlax and crisps.
Parson's Perfectly cooked Christmas Turkey
Forget about the Christmas Dinner stress and follow our fail-safe recipe for the perfect Christmas Turkey.
Remembering Auguste Escoffier: the king of cuisine who cooked the books.
Article by Kathryn Tomasetti. Tomasetti is an award-winning food and travel writer whose work appears in Delicious and The Guardian. Her favourite food is artichokes.
Farm to Fork
Learn what we here at Parson's Nose are doing to help our local community; with the help of Simon Davies (BBC, Sky) and Sarah Green (The Director of the British Association of Nutritional Therapy and Lifestyle Medicine).
Thanksgiving: Why let the American's have all the fun?
American Chef Chris Hill shares his recipe with Parson's Nose for 'Apple Cider Briner Turkey'.
Chef Hill opened his first restaurant at the age of 28 , where he was an executive chef. He is also an adjunct professor at the Culinary Institute of Virginia.
You might have seen Chris on TEDx!