THE BUTCHER’S JOURNAL

Christmas Gifting With Parson's Nose

Christmas, despite the hype, always seems to sneak up on us and take us by surprise. So, this year we’ve put together some ideas to help you get ahead with all your Christmas gifting. Here's our guide to Christmas gifting with Parson's Nose.

Top 10 Things To Do With Leftover Turkey

Who doesn’t love Christmas leftovers? We’ve put our heads together (not literally – 2 metre rule!) and have come up with 10 ways you can make the most of your turkey leftovers this year.

Ossobuco

This Ossobuco recipe is a favourite of our butcher's. Give it a try!

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!

Urgent Christmas Turkey News

A Personal Message from Tony and Serena

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.