THE BUTCHER’S JOURNAL

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.

Warring man eats raw lamb

How fresh meat makes friends of Middle East enemies.

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.

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.

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.

Nice to Meat You

We deliver.

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).

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.

Nevermind The Aurochs: Rebreeding the Bronze Age killer cow.

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.

Choosing the Perfect Bird

The traditional Christmas bird, on our tables since the times of Henry VIII, is to many the highlight of the Christmas day feast.

With so many different options available to buy, here are our top tips for selecting the perfect bird.