THE BUTCHER’S JOURNAL

Warring man eats raw lamb

How fresh meat makes friends of Middle East enemies.

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 Festive Checklist

A downloadable check list full of our festive goodies and their prices!

Butcher Shop of the Year Awards

Parson's Nose wins at Butcher Shop of the Year Awards.

Christmas is Calling

Our Customer Experience Evenings are continuing in to the festive season.

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).

Nice to Meat You

We deliver.

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!

Baubles and Butchery: Try a Butchery Class this Christmas

Give the foodie in your life a hands on lesson in meat and traditional butchery this Christmas.