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Jenny
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Everyone loves fresh mussels – they’re meaty, tasty, healthy and easy to cook. Not to mention fun to eat when served in their shells. A huge Thank You to Kaitlyn Jannetta at The Fish Society for the below tutorial on Mussels and for sharing their…

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Jenny
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Buffalo Meat has high levels of protein, iron, Omega 3’s and 6’s and is being recommended for lowering cholesterol levels. It’s rich in flavour and low in fat, tasting similar to high quality beef, it stands out for being slightly sweeter and more nutritionally dense,…

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Jenny
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Organic food production focuses on methods that are truly sustainable which is critical now, because if we don’t start regenerating our soil then it will become impossible to feed our global population. Organic food production uses natural fertilisers, less energy and has strict standards for…

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Jenny
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Salt Marsh lamb has the most incredible flavour but in the UK it’s only fairly recently that this ‘melt-in-the-mouth’ meat has been treated as a speciality. The French have been treating it like a delicacy for decades and just can’t get enough of it! Salt…

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Jenny
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Herdwick sheep are the native breed of the Lake District, and considered the most hardy of all Britain’s breeds of hill sheep, grazing fells running to over 3000 feet. They are perfectly designed to withstand the wet westerly winds and harsh conditions up high on…