THE BUTCHER’S JOURNAL
Introducing: Ready Meals by Parson's Nose
Parson's Nose Ready Meals are available now! Here is everything you need to know.
Thanksgiving with Parson's Nose 2020
We have a special American Turkey recipe to help you celebrate Thanksgiving this year, despite the restrictions!
The Butcher and I!
Parson's Nose regular, Tracy, gives a touching account of what the local butcher means to her.
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
Cote de Boeuf Recipe
Cote de Boeuf is as about royal as you can get in the meat world. It is graceful and elegant and if cooked correctly, it will always be a meal to remember. Here is the perfect recipe for your Cote de Boeuf, courtesy of Tony and Serena and BBQ expert, Marcus Bawdon.
Pork Belly Recipe
Pork Belly is one of the most revered cuts around the world. Treat it correctly and it will be one of the best meals you can have. Find out how with this perfect method for cooking Pork Belly...