With Lunar new year celebrations being restricted this year, we want to help make celebrating at home with friends and family that little bit more special. With a range of premium British butchery from some of the most sustainable and considerate farms in the country, we have a variety of options for special home cooked dining and the restaurant at home experience. Ingredients 1 fillet of beef 100g of olive oil 50g of Dijon mustard 2 sprigs of thyme 1 garlic clove, sliced 100

Some of our favourite pieces of advice for achieving perfect results for the best cooked steaks, gathered from Britain's best know chefs, Jamie Oliver & Gordon Ramsey. 1. Choose the right cut. Based on whether you prefer more tender and rarer characteristics, or something fattier and succulent. Choosing between a filet and a ribeye based on your taste and what you desire. Filet is lean and the most tender cut which can be cooked rare. The rib cuts have a higher content of fat

With the arrival of autumn and the changing colours, it a good time to look back and reflect on a busy season and year to date. Summer has been an active and vital time across our various source farms. It’s a beautiful time, with grass and crops growing, livestock grazing and lazing in the sun, and also being able to carry out work and tasks during the longer hours of daylight and warmer weather. SILAGING As grass yields grow and the crop becomes abundant, we look to harness

Detachment from our rural environments and understanding or involvement in our food production can be seen evidently around the world. The increasingly large consumer footprint can become invisible within the bubble that we live, especially in an urban megacity such as Hong Kong. The SCMP recently reported that a staggering 30% of the beef available to purchase in Hong Kong Supermarkets is from Brazil and is directly attributed to deforestation of the Amazon Rainforest leadin