THE BUTCHER’S JOURNAL

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.

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.

Mike Reid's Lamb and Carrots Recipe

Just in time for Easter, you can't miss this Lamb and Carrots recipe from Mike Reid of M Restaurants.

Chorizo Sausage Rolls Recipe

Chef Susie Mandleberg makes a gourmet version of this classic pastry...

Appreciating community in the midst of a global pandemic, Keeping Fulham Afloat

Parson’s Nose chats to the founder of Fulham community initiative, Keeping Fulham Afloat.

Lamb Shank Shepherd's Pie

The perfect slow cook, comfort food solution

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.

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.

Ragu' Napoletano

Check out this ultimate meat lover's winter warmer recipe.

Warring man eats raw lamb

How fresh meat makes friends of Middle East enemies.

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.