THE BUTCHER’S JOURNAL
UK Sausage Week 2020: The UK’s favourite sausages
From summer BBQ’s to winter warmers, it’s no wonder the British spend around half a billion pounds on sausages in a year, proving that this classic staple is going nowhere.
How To BBQ Better with CountryWoodSmoke
Meet Marcus Bawdon from CountryWoodSmoke and get his top tips on how to BBQ better!
Chateaubriand: The cut of adulterers and kings
Find out more about this elite cut of meat in this article by award-winning journalist, Tristan Rutherford.
Butchers vs Supermarkets: Which meat is better?
The debate over whether butcher’s meat or supermarket meat is better has been going on for years. We analyse both butchers and supermarkets in terms of their cost, customer service and quality. Read more
New: Ultimate Burger Kits
Bring gourmet, restaurant-style burgers to your very own kitchen. Here's what you can expect...
Parson's Nose Online Delivery: Everything you need to know!
Looking to get your meat delivered to you door? Find out everything you need to know here...
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
Introducing: Our Indian Summer Recipe Series
Parson’s Nose has collaborated with three of London’s top, Michelin-starred Indian Chefs to bring you an Indian Summer like no other!
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.