THE BUTCHER’S JOURNAL
Barbecue: America’s greatest gift to global cuisine
Make sure not to take this tradition for granted, and take a look at some of the origins and best practices of the American barbecue with Kathryn Tomasetti
Global links: When America invaded Britain’s sausage harbour
An article by Tristan Rutherford discussing the evolution of the Cumberland sausage and it's ability to link cultures and countries across the sea.
Steak Tartare: a story beyond rare
Discover the journey of Steak Tartare. From a Mongol warrior snack, to a posh Parisian dish and it's return to the popular menu...
How to keep healthy during self-isolation
Nutritionist Sarah Green is an expert on keeping our bodies healthy! Today she shares her top tips for keeping your immune system in shape while staying home. Click here to print our handy guide.
When cooking is The Pits: How earth ovens link hipsters with cavemen
Kathryn Tomasetti discusses this age-old cooking tradition and "tweed waist coat types" bringing it back.
Meat in sweets: Turkish chicken dessert plus other foodie oddballs
Find out if you'd care for the sweet treats that tickled Ottoman rulers' fancies.
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.
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.