Our friends at Love Pork fromÌę are launching a new ad campaign next week, designed to encourage a new range of ‘One Pot’ pulled pork recipes. With a focus on the ease and affordability of pork shoulder, the campaign will carry on the good work of the previous ‘Make it Pulled Pork’ campaign in April.

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The new campaign will highlight how healthy and versatile pork can be, especially as a midweek-meal. At 91Ÿ«Æ· we couldn’t agree more. With more people working from home again, tasty pulled pork is a great option for time-poor families on a budget to enjoy.Ìę

The website will feature a bunch of new easy recipes that use only a handful of ingredients – made clear with the new strap-line ‘One Pot, 5 ingredients’ – and a whole host of digital content designed to inspire and educate families on how to cook pulled pork and what to do with the leftovers.ÌęÌęÌę

Pulled pork has taken Britain by storm over the last decade or so. Despite usually been associated with eating-out in restaurants, bbq smokehouses or street-food vendors it is much easier to make at home than people think.ÌęÌę

To help get that message across the campaign features the videoÌęabove from Cornwall based Chef Jamie Coleman. This delicious easy cook Sweet 'n' Smoky pulled pork dish,Ìę is perfect for slow cooking on a weekend or while working from home. Best of all it’s a great entry level recipe for the pulled pork beginner, and will serve you well for years to come.

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The Sirtfood diet is very much back in the news thanks to Adele. The singer has allegedly been using the diet and when she thanked healthcare workers in Ìęthe internet went on melt down about her weight loss.

Sirtfood was a breakthrough food regime a few years ago, and was the darling diet with the broadsheet press at the time. If you missed it, the headlines are that it includes red wine, chocolate and coffee. Far less publicised and attention grabbing, (but equally good news in our opinion) is the fact that the answer to the question,Ìę‘can you eat meat on the sirt food diet?’, is a resounding, yes. The diet plan not only includes a good healthy portion of meat, it goes on to suggest that protein is an essential inclusion in a Sirtfood-based diet to reap maximum benefit. We’re not advocating this as some meat heavy diet (we still remember the bad breath from Atkins), it’s actually very vegetarian friendly and caters for pretty much everyone, which is what makes it so sensible an option to us.

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So what is the Sirtfood diet? It was developed by nutritionists Aidan Goggins and Glen Matten, following a pilot study at the exclusive KX Gym, (Daniel Craig, Madonna and a whole host of other celebs are allegedly members) where they are both consultants in Sloane Square, London. Participants in the trial lost 7lbs in the first seven days, in what the authors call the hyper-success stage. The science behind Sirtfoods falls out of a study in 2003 which found that a compound found in red wine, increased the lifespan of yeast. Ultimately, this led to the studies which explain the health benefits of red wine, and how (if drank moderately) people who drink red wine gain less weight.

Much of the science behind the Sirtfood diet is similar to that of ‘fasting-diets’ which have been popular for the past few years, whereby our bodies activate genes and our fat storage is switched off; our bodies essentially switch to survival mode, hence weight loss. The negatives to fasting-diets are the inevitable hunger that ensues, along with reduction in energy, irritable behaviour (when you’re “hangry”), fatigue and muscle loss. The Sirtfood diet claims to counter those negatives, as it is not a fast, so hunger is not an issue, making it perfect for people who want to lead an active healthy lifestyle.

Sirtfoods are a (relatively newly discovered) group of foods that are powerful in activating the ‘sirtuin’ genes in our body, which are the genes activated in fasting diets. The book lists the top sirtfoods as birds-eye chill, buckwheat, capers, celery, coffee, green tea, and kale among others (buy the book if you want them all), and outlines a 21 day diet plan that is very high in the top 20 Sirtfoods. Crucially for us carnivores, the book goes on to suggest in the chapter entitled ‘Sirtfoods for Life’ that protein is essential to maintain metabolism and reduce loss of muscle when dieting. Leucine, is an amino acid found in protein, which compliments and actually enhances the actions of Sirtfoods. This means that the best way to eat Sirtfoods is by combining them with a chicken breast, steak or other source of leucine such as fish or eggs.

The book goes on to suggest that poultry can be eaten freely as much as you want (because it is an excellent source of protein, B vitamins, potassium and phosphorous), and that red meat (another excellent source of protein, iron, zinc and vitamin B12) can be eaten up to three times (750g raw weight) a week.

Overall we can totally see the benefit and appeal of the Sirtfood diet. Like pretty much any diet plan, it can be a faff getting all the ingredients, and and the ‘Sirtfood green juice’, which forms a core part of the first 14 days of the plan, is a pain to make and pretty expensive, but it does tastes surprisingly better than you’d expect. We only trialled a few days of the plan, and while there was noticeable weight loss, the real benefit of the book is the sensible approach of introducing Sirtfoods into your everyday meal planning.

The Sirtfood diet is available onÌę, and it really is a good read full of clever helpful nutritional advice, even if you don’t want to follow the 21 day plan.

Ozzy Osbourne (Musician)

"The best thing was to find a young sensitive-looking chick, and when she went to the bog, put an eyeball on top of her can of Coke... they would go crazy when they saw that shit."Ìę

Before he became The Prince of Darkness, and was just simple old John Michael "Ozzy" Osbourne, he worked in an abattoir in Birmingham for 18 months in 1964-65.

In his 2009 autobiography , he recalls that although he didn’t like it at first, this was the first job he was good at, and the first one he enjoyed. He was promoted to slaughterman, and goes on to explain how he went on to specialize in cutting out cow's stomachs for overnight soaking, pulling off hooves, and killing pigs.

His party trick on payday in the pub was to sneak cow eyeballs out and drop them in people's drinks. "The best thing was to find a young sensitive-looking chick, and when she went to the bog, put an eyeball on top of her can of Coke... they would go crazy when they saw that shit." Ìę

Brendan Coyle (Actor)

Most famous as Downton Abbey's Mr (John) Bates, Coyle was the son of a butcher and might never have made it to the screen if it wasn’t for the death of his father when he was just 17 years old. It sounds like he wasn’t a big fan of the meat trade though, as speaking to he said he “worked at my dad's butcher shop from a young age and after I started school, I went to a meat factory and did all that. It's really weird, because I hated it at the time. I just wasn't cut out for it."

Terry Deary (Author)

The Author of the children’s books Horrible Histories (and CBBC adaptation) was a butchers boy in his fathers shop in Sunderland in the 1950s. It is believed the experience helped shape his now infamous dark sense of humour. In an newspaper in 2006 he said

"The thing I particularly enjoyed was carrying a whole sheep on my shoulder and putting it in the freezer; I felt like Superman. That was dangerous too: it was a source of fascination to me that you could die pretty quickly if you were locked in. There was an exit button inside it but you couldn't see it, as the light went out when the door was closed."

By the time he was eight, he was making deliveries to the nearby streets in Sunderland on a bike, "It was a shipyard area and so was bombed in the war. Some of the houses had no external doors. In the summer, the children ran around with no trousers. I still remember clearly the smell of the houses: dead cats and vinegar."

Vince Lombardi (American Football, player/coach)

The man the Super Bowl trophy is named after may not be a household name in the UK but in the USA he is reverend as a legend both on and off the field. He is considered by many to be the greatest coach in American football history, and is recognized as one of the great coaches in the history of sport.

The son of a butcher in 1920s New York, from a young age he helped his father in the family shop in the Meatpacking district of Manhatten. He quickly learned how to lift enormously sides of meat around and how to cut up the carcasses. It is a job he apparently wasn’t not fond of, but he did acknowledge that the weightlifting aspect of the role helped to shape his young body, an asset that would later come to his aid as he became interested in sport.

Suggs (Musician)

It turns out that working in a butcher’s shop was One Step Beyond for Suggs and led to him pursuing a career in music.

When he was 16 in 1974, Suggs worked part-time in at a butchers shop in London, and ended up working 6 days over the summer earning ÂŁ11 a week.
Speaking about the experience to the in 2012 the Madness lead singer said...

"My job was to take all the metal trays to the backyard and clean them, which meant scraping the blood and fat off them and washing them with cold water. It wasn't very nice."Ìę

"Then I got a new role, which meant I had to take all the horrible bits of a pig, including the ears, snout, bollocks and bumhole and feed them through the mincer to make something new and incredible that they called hamburgers. I'd do this under the cover of darkness and it was pretty horrible work. It's amazing what you find in a sausage. I could have chopped my finger off, wrapped it up in a sausage and you wouldn't know the difference."

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So that's it, our meaty roundup of famous butchers. As we said earlier, it's definitely not for everyone, but it hasn't done this lot any harm by all accounts.Ìę

Drop us a line to hello@greatbritishmeat.com if you think we've missed any off the list, and we'll chop this article up and include them!

The Christmas season is finally upon us! ±őłÙ’s the season of gift giving and get togethers with friends and love ones. Not only is Christmas the season of festivity and generosity, it’s also the season of meats! One of the best things to give away this season are Christmas meat hampers. Meat hampers will surely be well received and are just classic way of saying Merry Christmas! There are three main things you have to keep in mind to make a great christmas meat hamper:

Variety

Variety is important. You do not want to end up giving the same person a huge Christmas meat hamper that only has one type of meat in it. If the person you are giving it to do not particularly like other types of meat, for instance he/she only prefers to eat turkey then fill your Christmas meat hamper with turkey products made into different things. Otherwise, the more varied the Christmas gift hamper is, the better. You are leaving more ways for the recipient to make use of your Christmas gift.

Thoughtfulness

Christmas meat hampers always make a great and safe gift. However, regardless of how common it is for people to give meat hampers, your Christmas meat hamper should also show your thoughtfulness. As mentioned above, you should know what types of meat and style of meat preparation the recipient would enjoy. Some people might enjoy a traditional whole turkey where, whereas a growing trend is to get a boneless turkey joint.

Quality

Quality should always come before quantity. It is important that you only include choice and premium meat in your Christmas gift hamper. There is no point in giving a large meat hamper filled with substandard meat products. A smaller meat hamper with only the best produce will be more appreciated and enjoyed, there’s no question to that. Quality British meats although sometimes a little bit more expensive are generally far superior in eating quality than cheaper imported meat that has been flown half way around the world (more common than you think during the Christmas season). You can find great deals at local butchers and online butchers, but remember to be sure that you know where the meat comes from for your Christmas gift hamper.

Practicality

Lastly and most importantly, you should always consider the practicality of your Christmas gift hamper. Unlike other Christmas gifts, meat hampers are not meant to be kept for long. Remember that meat products are perishable goods and should be consumed right away so the size of your meat hamper should be carefully thought out. Your Christmas gift hamper therefore should be just the right amount so the recipient can consume them all while they are still good. Consider how many people will be eating and what is the storage time of the meat items you are including in your Christmas meat hampers.

Lee Stainthorpe is the head chef at the Vermont Hotel in Newcastle upon Tyne. Having worked under a number of celebrated chefs across the North of England over a 20 year career Lee is well placed to lead the catering team at this flagship city centre hotel. We’re really delighted Lee took time out of his very busy schedule to speak to us.

You’re head chef at the Vermont, which is one of the most prestigious hotels in Newcastle, does that carry pressure?

To an extent it does I guess, but I don’t really think about that. Whether large or small, a kitchen operation is pretty much the same to organise and run. The main difference with a refined hotel offering is that it’s a very diverse operation we have here, and whether that is breakfast, banqueting or fine-dining, planning is always the key to success in the kitchen.

How did you get started cooking?

It sounds a bit strange now, but when I went to school we did a class called home economics, which anyone under 35 probably has no idea what that was. Essentially it was a schools way of teaching basic cooking skills to kids, and it was my first introduction to cooking myself from scratch. From there I went to study a City and Guilds in Catering at college, before getting my first job in the industry.

How has the industry changed over the years?

There seems to be less hunger in a lot of the younger generation of staff at entry level. When I was starting out it was accepted that to get ahead you had to work bloody hard and that the hours would be long. I’ve always been a hard worker, and that is the number one thing I look for in any apprentice or member of the team. I can teach someone how to cook, but having the drive to want to work hard is something that is much harder to instill. This is in no way a 9 to 5 job, but a lot of people either don’t get that, or don’t want that.

What is the best advice you could give to home cooks?

Plan ahead. Something as simple as reading a menu before you start will make a massive difference. If you just dive straight in you’ll almost certainly get it wrong. Planning is at the heart of all good cooking for me.

Some of the busiest restaurants I’ve worked in would have seemed like organised chaos to the untrained eye, but I can assure you they are well oiled machines. I used to work at Heathcoates, (Paul Heathcoates restaurant) in Manchester, and we were turning around 300+ covers every evening at peak times, and the only way you can do that is military style planning across the operation.

What is the best dish on your menu?

We do locally sourced lamb with butternut squash and leek, that is really popular at the moment as given the cold weather, it’s perfect comfort food.

What is your favourite cut of meat?

Lamb shank, but somewhat controversially I like to serve it deep-fried not on the bone. You braise it in the normal way, but then re-roll it, and cover in flour and breadcrumbs before deep frying.

Finally, what do you see in the future for food and menu development?

I think there will be more choice, more diversification and more personalisation. People will become more used to being able to ask for what they want when they want it. As a top end hotel, we always accommodate to our individual guests needs, as it sets us apart from the run of the mill establishments that can’t tailor the menu.

Lee Stainthorpe, is Head Chef at the Vermont Hotel, a landmark hotel in the centre of Newcastle-upon-Tyne.

Chlorinated chicken has been all over the news recently, and is becoming a hot topic in the Brexit debate, with both sides of the argument calling ‘fowl’ (did you see what we did there?). Putting politics aside, would you care if your chicken was chemically treated if it resulted in a 20% price reduction? It looks increasingly likely that consumers will soon have to make a choice of standards over price when buying bleached chicken, so we thought we’d give our butcher’s view on the debate.

Chlorinated chicken is essentially chicken that has been treated and bleached in the chemical chlorine after slaughter.

Chlorinated chicken is essentially chicken that has been treated and bleached in the chemical chlorine after slaughter. It is a controversial practice that has been banned in the UK since 1997 when the EU banned chlorine-washed chicken over food safety concerns.

It is now back on the food agenda as International trade secretary Liam Fox is in the US urging a rethink as to whether chlorinated chicken, should be made legal to ease the road to a quick post-Brexit trade agreement with the US. The UK don’t currently import chicken from the US despite it being the second largest producer in the world after Brazil, and with chicken retail prices some 20% cheaper than in the UK, it seems inevitable that any trade deal between the US and the UK will include chlorinated chicken.

The argument for the practice is that the solution is used to kill bacteria and it reduces the prevalence of salmonella. The main reason against, is that it encourages poor hygiene across the production process in farms and abattoirs as producers rely on the chemical to rinse the meat of harmful substances at the end of the slaughtering process. It should be added that chlorination is not believed to be harmful for consumption with both the USDA and EU food safety regulator EFSA saying it is safe when the chicken is eaten in moderation.

chicken farming in the UK follows “farm to fork” principles of reducing contamination at all stages of the production chain

ÌęIn the UK welfare standards are much higher, with the chicken only washed with water and cool air. The approach to chicken farming in the UK follows “farm to fork” principles of reducing contamination at all stages of the production chain. It is not reliant on any one “get out of jail” solution at the end of the process, which is essentially what the chlorination is.

We are not saying chicken production in the UK is perfect (far from it), but it does get the balance of supply and demand right, giving the consumer access to relatively low cost chicken, with some of the highest welfare standards in the world. The simple reason why chicken is 20% cheaper when chlorination takes place after production is that it is cheaper to produce. There is less space, less treatment of disease and generally less animal husbandry. The magic bullet is fired at the end, and many bad things go away. We have been prophesying for a few years now, that chicken was on a race to the bottom, and it would appear the bar is now going to fall even lower.

The noises from politicians about what will happen to food hygiene and welfare standards post-Brexit are very confusing. On one-hand they say we will maintain our high welfare standards, but on the other hand we are looking to do trade deals with countries to encourage cheaper imports with lower welfare standards.

British farmers are the ones likely to suffer the most, they maintain some of the highest welfare standards in the world, but that doesn’t give the cheapest meat. It is a choice of standards over price, and ultimately you will decide what happens as a consumer.

As a busy working mum, Rachel Taylor’s story will be familiar to every parent with young children. You get home from work, you fly around after the kids, you make their tea, you help with homework, you clean the house, you do the dishes,then it’s bathtime and bedtime, then when the kids are in bed you’re so exhausted you can’t be bothered to cook for yourself, so you reach for the phone and order a takeaway.

It is a situation every one of us with kids here at Meaty HQ can recognise, and if you’re a parent who hasn’t we absolutely salute you (even though we think you’re probably lying). For Rachel however, she realised nights like this, were becoming too frequent, and her weight had spiralled...so she did an amazing thing - she did something about it.

• Age: 34
• From: Northumberland
• Weight Loss: 4 stone 8 lbs

What made you want to go on a transformation programme?

Like a lot of people I was so busy living my life I didn’t really notice how bad things had become. Gaining weight, just like loosing it, doesn’t suddenly happen overnight, it’s a gradual progression, and before you know it, you’re overweight.

For me it was a combination of being busy, having a family and if I’m being honest from comfort eating.My problem was that when I’m feeling down in the dumps, or I’m tired, or both, I comfort eat. Some people reach for the bottle, but for me it’s a bar of chocolate, or a takeaway. ±őłÙ’s bloody exhausting being a parent of a young child with autism, while juggling work and other commitments, and while I’m not making excuses, by the time my son went to bed, most nights I was just so knackered, that sitting on the settee with a takeaway wasn’t even a hard choice to make.

I’d known I was overweight for quite some time, and I’d tried slimming clubs and diets in the past, but never stuck at it. I tried to loose weight for my wedding, but it didn’t happen and I guess that was a big turning point as I don’t like how I looked on my big day, and that made me unhappy. I think the biggest kick for me though, was that my family life had become settled, and we were into a more manageable routine. My son was settled in school, and everything just seemed to be in a better place, so I thought - you know what, it’s time to focus on me now.

How did you go about it?

I’d tried slimming clubs on and off for about ten years or so, and they never worked out because I didn’t like how restrictive they were. If you tell me I can’t have something, it’s going to make me want it more than ever, and with hindsight being on a diet just wasn’t for me, I need a lifestyle eating plan. I knew Slimming World had changed and that it wasn’t restrictive as my friend lost 8 stone following it, so I thought if she can do it, I can do it.

I booked myself into the local club on a Saturday morning, and I went along on my own as I was doing it for me, not for anyone else, and two years later I’m still going and enjoying it more than ever.

±őłÙ’s nothing like being on a diet, and it’s not complicated it’s just about eating sensibly, having things in moderation, and trading off certain foods for others. If I’m hungry I can eat, and there is no guilt attached as I know I am (usually) sticking within my plan. I even still get to have chocolate, it’s just now I’ll have a small piece instead of a giant bar.

How do you stay motivated?

Social media has been a big help. I joined Instagram around the same time I started to loose weight, and quickly realised the slimming community was very active on the platform, and it’s great to feel part of something. It connects me with people from all over the place and I’ve found support when I’ve been down, over had a blip, and you soon realise there are loads of other people in exactly the same boat as you.

I enjoy finding new recipes and meal inspiration on there, as the whole community loves nothing more than to share a food picture, which drives my other half up the wall at times.

Do you exercise?

I walk a lot, either on my own or usually with the dog, and I have a FitBit which I’m pretty religious at hitting my target step count on, even if that means pacing the house, before I chill on an evening.

What are your top tips for someone looking to do a similar transformation?

• have food in the houseÌę- it sounds basic, but if there is meat, fish and vegetables in the fridge or freezer you really don’t have an excuse not to make a meal for yourself
• plan your day around how you’re feelingÌę- if you accept you’ll have good days and bad days, you’ll be in a much better place. If you’ve had a bad day, don’t beat yourself up and feed yourself something you don’t want, stick to the plan but eat something you’ll enjoy, and trade it against something tomorrow.
• bulk buy meatÌę- I’ve always got chicken breast and lean mince in the freezer, and if I haven’t something has gone wrong somewhere
• Keep things simpleÌę- I’m not one for complex recipes, and if it has over 5 or 6 ingredients the chances are I’m not going to bother as I’m thinking it’s going to be a hassle sourcing all the ingredients. That’s not to say I’m not adventurous with food, but I like things to be quick and easy.

What does an average daily meal plan look like?

BreakfastÌę- Overnight oats (40g oats, low-fat yoghurt, quark and frozen berries) nearly everyday except on a Sunday when I like a (healthy) full english breakfast

LunchÌęis either leftovers from the night before, soup or a salad, but almost always something I’ve made.

DinnerÌęis usually meat and veg, either chicken breast or a sirloin steak.

SnacksÌę- I snack on fruit a lot, with a special liking for Pink Lady Apples.

DrinksÌę- I have 2 litres of water every day, and I know I shouldn’t really, but I also have a can of Diet Coke more often than I probably should when I’m at work, but you have to have some vices.

What is the best thing about the new you?

I don’t feel like I am at the end of my journey yet, I’d like to think I’m at the half-way point. I’m growing in confidence, which is a good thing, and I’m more energetic which is very handy for anyone with kids growing up fast.

My next big aim, is that I want to join a running club. I used to love running when I was younger, but it’s not been something I’ve been able to contemplate for a while, but now it doesn’t seem so far away.

If you have a meaty body transformation story that you’d like to share please drop us a line atÌęhello@greatbritishmeat.com

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Hanging meat is really important to the quality of meat, and is the first stage of good butchery. So what is hanging and why is it important for meat?

Hanging is the process of aging or maturing meat by hanging the carcass (or part of it) from a hook. It is usually done in a temperature controlled room, with good air flow. At the butchery we have a walk-in aging room, which is basically a big fridge with a massive fan.

During hanging, the enzymes in the meat make the fibres of the muscles softer and more elastic, which ultimately leads to the meat becoming relaxed and tender. In reality the aging process is also the start of decomposition, but it is absolutely nothing to worry about, as when kept in the right conditions and temperature by the butcher, actual decay that will taint the meat will not happen for weeks, or even months.

Meat also loses moisture as it hangs, which is a good thing when it comes to cooking. Young meat, that is wet and underhung carries too much water in it, which ends up either in your pan or tray during cooking or on your carving board when you cut it. Basically the moisture expands during cooking and leaches out through the stretched fibres of the meat. Oddly this means that ‘wet meat’ actually ends up drier after cooking. Nicely hung-meat is tastier and more tender than unhung meat, it is that simple.

Not all meat hangs the same way, and there are some limits that a butcher needs to observe. Almost all meat will benefit from a few days hanging in a fridge to relax and settle the muscles, and allow the fat to solidify (as it’s pretty much liquid in a live animal). Meats without marbling or good fat covering, do not stand up to lengthy hanging times, as they are not protected from deterioration by the fat. Pork, veal and young lamb fall into this category, but we still give them four to six days hanging to allow flavours to develop safely.

±őłÙ’s also worth adding that if you intend to freeze meat, you really should get some aged meat. Once again water and moisture are the reason, as the expansion of water in wet meat expands as it freezes meaning ice crystals will tear and push apart the fibres of the meat. Meat that has been properly hung will have less moisture, and will contain more elastic fibres that are better suited to cope with expanding ice crystals. This will mean when you defrost the meat and then cook it, less water will leach out compared to wet meat.

Easily the biggest reason for buying meat from a butcher compared to a big retailer or supermarket, is that the meat is unlikely to be hung properly. Even putting welfare and provenance aside, a supermarket doesn’t hang meat as it leads to weight loss which in turn leads to money (quite literally) going down the drain. A side of beef will looses 15-20% through ‘drip loss’ during the ageing process, and weight is money for the big retailers. There are lots of horror stories of mis-practise where abattoirs are told to hose carcasses regularly to retain moisture and weight.

So there you have it. Hanging meat is the first, and probably the most important stage of good butchery. It is really important to the quality of meat, and is possibly the main reason to buy from a butcher. We hope you’ve learned something new reading this, and it has made you think about where your food comes from.

Drop us a line to hello@greatbritishmeat.com if you’ve got any other questions about how we age or anything else.

While the black and white spots of the friesian cow may make it pretty enough to be first choice for children’s books and TV ads, there’s a very different looking breed that steals the show when it comes to getting a tasty steak.

Imagine an idyllic countryside scene - rolling hills, a few giant oak trees scattered along hedgerows, and with a gentle gleam of the setting sun there’s highlights of gold across the green landscape. Those flecks of gold in your imaginary scene are likely Limousin beef cattle, which are the real gold when it comes to top quality steaks.

Considered as the best breed for steaks by many people - from top chefs and butchers to the humble meat-lover - Limousin are not the largest or heaviest cattle in the world, but they are prized for other qualities.

The meat from Limousin cattle is extremely popular among chefs and connoisseurs as it is delicate, has a low proportion of bone and fat (when reared appropriately) and is finely marbled. And, thanks to its strong flavour, the demand for Limousin cattle grew rapidly since its introduction to the UK in the early 1970s. By the mid 1980s the Limousin breed had cemented itself as the UK’s most popular beef breed, and there at the top spot, like a stubborn bull, it has stayed.

A typical Limousin cow will weigh around 650 kilos, and bulls can sometimes reach up to 1,000 kilos. The breed’s golden, light to dark red coat distinguishes it from other breeds, and while they are now a very common sight in Britain, the breed actually originates from the southwest of France.

Originally popular in the region as draft animals for agriculture, farmers later utilized the breed as a source of especially flavoursome meat. Reared in the valleys of the low mountain ranges, Limousin cattle mixed with other breeds over the centuries, enabling them to preserve their special qualities.

While the origins of the breed are always up for debate, there is a school of thought that Limousin cattle have been around for longer the civilised man, with the images of cattle in the caves near Lascaux, which date back millennia, showing a striking resemblance to today’s Limousin cattle.

The popularity of this cow as a meat breed is not just confined to France but extends around the world with farming of Limousin in Europe, North America, and Australia. Together with Charolais cattle they are one of the most popular breeds in meat production. This is partly thanks to their flavoursome meat, but also because these animals are a very hardy breed, meaning farmers can keep them out to pasture all year round, making them very popular as grass fed cattle.

And there you have it, a breed that is as popular with the farmers of the world as it is with our stomachs. Hardy and popular enough to last for centuries (or even millennia) to come, the beef of a Limousin is one we could never say no to, and thankfully, won’t have to.

Say what you like about the ethics of cheaper than chips produce and the evils that may or may not lurk within, but we were quite fond of the Tesco value range. Not only did it do what it said on the tin, but the packaging was quite pretty too. Pretty, without being misleading.

Somewhere back when the credit crunch was taking its first bite from our cherry, it became perfectly acceptable to fill your basket with supermarket value range goods. Nobody was looking down at you, we were all in the same boat, and yes we did understand the moral and environmental impact thank you very much but there are mouths to feed.

Then, recently, just as the economy looked all set for eventual recovery, something happened. Supermarket value ranges on produce almost ceased to exist. Apparently, (to the innocent eye), the marketing powers that be had decided that value meat was not actually all that appealing, and so to counteract this (and replicate the success of the discount retailers) they brought some lovely new farms on board. Glory be. Just in case any of us missed this epiphany, the aisles were duly signposted with some traditional looking icons and a bit of food porn thrown in for good measure. My, that homely roast chicken sure does look good. And that sizzling steak. Actually don’t get us started on the steak.

So, pray tell, where are these places of bucolic charm? These examples of rural delight. Well may you ask.

Willow farms, where the poultry run free and perhaps even ride tractors with unfettered joy, are in all likelihood somewhere in rural isolation, but that is possibly because no-one wants to live anywhere near a place of poultry production. Woodside farms must be in some pastoral setting of Southern England, where the pigs root happily for windfall cider apples and the sun perpetually rises over a hazy dawn. Somerset possibly. No?

And then we have good old Boswell Farm. Can’t go far wrong with that. The archetypal image of our green and pleasant land, peppered with black and white cows that go moo and lie down when it’s about to rain. Well, those are actually dairy cows and the beef cows in question are from somewhere across the Irish Sea.

Oddly enough, the one animal that has resisted industrial farming seems to be the one without a fantasy farm of its own. Our hardworking sheep farmers must have missed the memo that day.

So, do us a favour Mr Supermarket Marketer. Show us a bit of respect and we might just do the same. We quite like the old transparent you, when we could at least make up our own minds. We are not, after all, asking for the moon.

Do you have any thoughts on retail marketing techniques, let us know over on Facebook.com/GreatBritishMeatCo

Seeing lambs bouncing across frosty fields is usually one of the first signs that spring has finally sprung on Britain’s green and pleasant land. Lambing season is well under way for our livestock farmers here at 91Ÿ«Æ·mpany, and it will generally run until April.

For lots of farmers like Alastair Patterson, from Wall Houses Farm, near Matfen in Northumberland, it is the highlight of the farming year. While it is a beautiful time of year to be out walking across the Great British countryside, it is an exceptionally busy time for farmers like Alastair who work tirelessly to get everything right.

“Lambing season takes over your life, at this time of year” says Alastair. “±őłÙ’s non-stop work, as the ewes need you 24/7. My son used to complain that because his birthday was in early April we didn’t celebrate it properly, but that’s just farming life, everything is on hold during lambing. That said you never get tired of that moment when the lamb is born and first opens it’s eyes, it still humbles me after all these years”.

There are around 32 million sheep looked after by farmers here in the UK. They comprise the lambs themselves and their parents - mums (ewes) and dads (rams). Depending on where you live in the UK, lambs are born at different times of the year. Traditionally, lambing starts in early spring but some farmers in the south can start in December while others further north in April.

Ewes and rams mating is a process called ‘tupping’, which generally takes place in the autumn and lambs are born around 5 months later. The amount of lambs born to one ewe varies, and while the statistical average is 1.3 lambs there can be as many as five per ewe. Different breeds obviously have different genetics, and most farmers will farm a breed they are familiar working with so they can deliver fit, healthy lambs.

Some ewes deliver their lambs very easily and are happy to give birth alone in the field or in the lambing shed, but others, particularly first-time mothers, need a little help so farmers, their shepherds and farm hands have to be on hand all day and night, working in shifts in case they are needed for a delivery.

While British farmers care passionately for their animals, and lambing season is an enjoyable time, it is important for us all to remember that it is also a business. These baby lambs being born now will be off to market in late summer. That’s just the reality of farming and livestock, but it doesn’t mean you can’t enjoy the joys of new-born lambs when you’re out and about in the countryside at this time of year - it truly is a magical time.

Although they may not openly admit it, we think it is fair to say that most men think that their mother is a better cook than their other half. If you think that is controversial or incorrect ask him - he’ll almost certainly dodge the question and stutter something about not wanting to compare, whilst daydreaming about some childhood after-school mealtime. We always thought this was a combination of nostalgia, the demise of home economics, and a big dose of mummy’s boy syndrome, (which British blokes in particular have been guilty of since the beginning of time). While those may indeed hold some truth, and we are not suggesting for one minute that your mother-in-law does not adore the adulation she gets from her blue-eyed-boy, for her slightly above average pie or bog-standard Sunday roast. It does however turn out there is an actual scientific reason why he prefers his mummy's cooking over yours - genetics.

Without going all Freudian about his relationship with his mum (but we all know there is some truth there), it is suggested that our saliva contains enzymes, and many of these enzymes are inherited from our parents (mum and dad as well). Amylase in particular, is the enzyme that breaks starch into sugar, and is largely responsible for causing some foods to taste better to us than others, as it stimulates our sweet tooth. While all starches are broken down into sugars in your body, you’ll only enjoy the sweet taste if the changes occur before you swallow. There are different varieties of amylase and most of us produce more than one version, which are determined by your genes.

If you inherited genetic enzyme instructions to break down pastry faster than potato, pastry will taste better to you than potato, and the chances are you’ll prefer a meat pie to meat and potato, because your enzymes can turn pastry into sugar in your mouth much quicker than they can break down the potato.

Furthermore a report from University College London, published in the American Journal of Clinical Nutrition states that genetics have a strong influence on shaping children's liking for some foods over others and is highly heritable. While those influences can be changed over time, it would appear that the reason we harp for mother's favourite recipes isn’t all due to fond memories, it’s in our DNA.

We are still convinced there is more to it than just science, and that favourite family recipes are treasured for reasons beyond the explanation of a scientist in a white coat. Cooking is a huge part of family life, and every family has at least a couple of recipes that come out over and over again, because everyone loves them.

Son’s will always love their mum’s cooking, and you’ll just have to deal with that fact, safe in the knowledge that if you’re a mum, one day you will be the Mother-in-Law ‘she’ can’t live up to in the kitchen. As the Hairy Bikers told us - who knows best in the family when it comes to cooking? Mums know best, of course.

With almost forty years experience in the kitchen and more than twenty as a head chef, it would be an understatement to say Graeme Johns has seen more than most cooking fads come and go. Fiercely passionate about developing young chefs, Graham is responsible for the career progression of a number of the North East’s most celebrated young cooking talents, and we’re delighted he took time to speak to us.

You’re head chef at the Storehouse, which is based on a caravan park, is that quite a novel thing?

I don’t know to be honest. We are based on a luxury holiday home park, and we provide a 5* service, because that is what are guests, visitors and residents want. We source high quality local ingredients, and we change the menu to suit supply which I guess is pretty unusual for a pub on a holiday park, but then again, we are much more than just a pub.

How did you get started cooking?

My parents ran a pub when I was younger, which was actually a pilot pub for the brewery serving food. That sounds ridiculous now, but in the late 1970s it was a big deal, as pubs were places you went to drink, not eat. I helped out around the place cleaning dishes, and preparing Sunday lunches, but I realised if I wanted to be a chef, I needed to learn from chefs.

I blagged my way into a job at a 5* Hotel in the French restaurant of local hotel by pretending I could speak french. The Head Chef and all the senior staff were french, whereas I’d never even been to France, and was learning as I went along from a phrase book in my apron. With hindsight the only thing that stopped me getting the sack was that I was really good at turning veg, so they let me stay on.

How has the industry changed over the years?

±őłÙ’s unrecognisable from when I started - totally different. When I was starting out all chefs were classically trained, and knew how to make everything from scratch. Then the Foodservice companies changed everything, and nowadays you can get pretty much anything pre-prepared. As such the role of a head chef is almost one of a kitchen manager in a lot of places. There are no ‘old style’ apprenticeships where you learn how to cook, and because of that power and titles come too quickly if you ask me. Young cooks with minimal experience are given the title of Head Chef, but if they’re reheating pre-prepared food, with no staff to manage, no menu to develop and no food to make - that’s not really cheffing is it?

You are well known in North East culinary circles for developing young chefs, is that still a passion?

Absolutely, and luckily the Storehouse believe in it as well which is great. It makes my life easier if I know I have good staff in the kitchen evolving and learning. I don’t want them staying on more than a couple of years with me as they generally get bored beyond that which is no good for them or me.

I loved my time at Gateshead College, and I am really proud of the things we achieved and the careers we were responsible for launching, in a relatively short space of time. Unfortunately, bureaucracy is what it is, and when governments change and budgets needed cutting, teaching cooking properly in an age of pre-heating is an easy thing to get rid of - as sad as that is.

What is the best advice you could give to home cooks?

Consistency is the key to cooking, as no matter how good you think you are, or how big your reputation is, one bad service can ruin everything. Learn the basics, find out what you are good at, and then work on becoming gradually better at that.

I had a brief stint in the navy when I was younger, and I was taught three things that I think work in the kitchen; self-discipline, motivation and cleanliness, if you have those the chances are you’ll be able to become a half-decent cook.

What is your signature dish?

When I held the Michelin Blue Bib our Assiette of Lamb was the dish I was most proud of, so I’ll say that, but being honest I don’t really have one anymore.

What is your favourite cut of meat?

Because I am classically trained, I like slow-braising cuts, so I’d go with something like Beef Featherblade, or Lamb Shoulder. Steaks are too easy as they are the best cuts, but it’s what to do with leftovers that gives a chef a challenge.

Finally, what do you see in the future for food and menu development?

Oddly enough, there is a resurgence of dishes from the 1970s which were around when I first started working. Things like prawn cocktail and avocado salads, although I think the biggest retro-comeback will be cooking fish and meat in front of people. Eating good food in the house is easier than ever now, so when people eat out they want something special and theatrical, and things like Dover Sole cooked on a hot-plate at your table gives the customer that.

Thankfully young chefs now are more versed on world food and unfamiliar ingredients than when I was starting out. The first time I used an Avocado I didn’t even peel it, and even 30 years later I can still remember using chilli for the first time, as no one told me I shouldn’t rub my eyes!

Graham Johns, is Head Chef at the Old Storehouse at Amble on the Northumberland coast. It serves seasonal British food Tuesday-Sunday from 11am to 9pm.

With public outcry still ringing about the new shape of Toblerone, we are issuing a warning cry to Britain about the humble baconÌęsarnie. While freshly cooked bacon nestled on a pillow of soft white bread, with a splash of sauce, is the simplest of British breakfasts, it could also about to get chopped and changed in this crazy post Brexit world we are living in.

±őłÙ’s not often that we agree with the supermarkets, but Sainsbury’s CEO Mike Coupe voiced his opinion that the price of baconÌęis a growing concern post-Brexit. Speaking to Radio 4 Today programme, Coup admitted that the thickness of bacon slices might have to drop in order to make sure customers get the same number of rashers per pack.

Lovers of thin bacon might well rejoice (and we’re big lovers of crispy bacon ourselves, but then again who isn’t?) and although slightly trivia, this could well be the beginning of the end for the humble baconÌębutty.

The problem isn’t supermarkets maximising margin (although they’re not going to be keen to miss out), the bigger problem is demand from China. You see China’s appetite for British pork, has been kicked into meaty overdrive, as it has become much cheaper for overseas buyers thanks to the pound falling following the Brexit vote. We’re not talking about the odd bacon sandwich worth either, we are talking tens of thousands of tonnes, and with a lower price due to the demise of sterling, along with the fact that China’s farming industry has been hit by severe flooding this year, we have seen pork exports up 30% compared to the first half of the year pre-Brexit.

Demand is simply outstripping supply, and that has got bacon manufacturers in a muddle. A high pork export price almost always leads to a higher counter price for the customer, but no retailer wants to whack prices up 30-40% even though that would be the easy answer.

While a 10-15% increase has been passed on to the consumer, the pinch is being felt by the pork industry, with butchers and bacon producers and baring the butt end. While bacon will always be bacon, and weight will always be weight, slicing the bacon thinner, and selling in set-rasher packs is a very real possibility.

The other alternative is cheaper imported baconÌęfrom Europe, but the irony of exporting our own quality product, and importing a cheaper inferior product, is not lost on us. Britain used to be pretty self-sufficient when it came to pork, but we now produce about half the amount of pigs as we did 30 years ago. We are more reliant than ever on imports ourself, with European imports dominating, mainly from Denmark and Holland, where pig farmers have tended to follow lower welfare practises, with almost all of it intensively reared.

If we want to keep BritishÌębaconÌęa decent thickness, then we might just have to pay for the privilege. General opinion seemed to be that people were prepared to pay more for the old Toblerone, so hopefully we’ll agree to pay more to save the bacon butty, or a thinner, imported lower welfare sarnie could be in the offering.

Slow cooking has made a resurgence over the past few years. Partly due to lifestyle and easy to follow guidelines, but also partly down to the fact that it usually involves coarser, more economical cuts and making them taste wonderful regardless of the cheaper price point.

That all said, slow cooking can make for some pretty ordinary and bland meals, unless you are willing to explore with ingredients, flavours and textures. If you get things right, you should be able to spend around half the amount of money on the meat (compared to prime cuts) and get more than twice as many servings, giving you four times the economic benefit.

So what are you waiting for, regardless of whether you use a slow cooker, one-pot pan or casserole here are some meaty tips to improve your slow-cooking.

Slowly SimmerÌęIn general the cuts of meat that lend themselves to slow-cooking are somewhat ‘tougher’ than prime cuts used for roasting and frying. What this means in reality is that they have a higher concentration of connective tissue and the meat fibres are more resistant, because they come from the muscles that work hardest for the animal. The process of long slow cooking transforms these connective tissues into tender chewy gelatine, while at the same time it loosens the fibres, making the meat softer and more tender. The slower the simmer, the more subtle this action, so that the meat is not broken down altogether and the moisture is retained, to give lovely juicy meat.

Add Veg for FlavourÌęThe holy trinity of vegetables to aid the slow cook is onion, carrots and celery - probabally in that order. Onion is a must for the natural sweetness, while carrots bring subtle non-offensive flavour, and celery rounds the other flavours in a stew like nothing else. Outside of these, you can take the law into your own hands, with other good veg, leeks, parsnips, turnips, celeriac, squashes and mushrooms all used from recipe to recipe.

Add Body (and fat if needed)ÌęOne of the best ways to add body and flavour to slow-cooked dishes is stock. Ideally the stock should be made from bones, or if you don’t have any stock to hand, add a few bones into the pot. That said, you’ll have to skim the stew if you’re adding bones direct, and there are some good pre-made stocks on the market now, so you don’t have to make it from scratch (which is probably easier than you’d think).

Stir for Flavour In a good stew, fat will naturally go into the sauce as it simmers, and some will work into the meat. A gentle stir now and again, from the top to bottom rather than the edges, will help redistribute fat that rises to the surface. We’re not advocating slow-cooked dishes should be swimming in fat, and you should always skim off excess fat from the surface, but do this at the end of cooking, as during the cooking process fat is good.

Rest (ideally overnight)ÌęIf possible, the best stews and casseroles are made a day or two in advance of them being used. This helps bring out the flavours in the dish, as the meat reabsorbs the liquor. If you don’t have time to do this, it’s still a good idea to let slow cooked meat or stew rest for half an hour to an hour before serving. Along with the meat relaxing and reabsorbing, it will also bring the stew down to a temperature below scalding, meaning everyone will enjoy it more.

So that’s it, our meaty guide to stewing success. We hope it helps you along the road to slow cooked perfection, and let us know if you have any tips of your own, we’d love you to get in touch at hello@greatbritishmeat.com

Gareth Rodgers is like many other blokes in their early 30s. He was sporty as a kid, and through into his early 20s but then he stopped doing as much activity in his late 20s, had a gym membership he didn’t really use, did grab-and-go lunches at work, and had a few too many takeaways at a weekend. By the time he hit his 30s he realised he’d become pretty lazy, and certainly didn’t have the same body shape he once did
.so he did something about it.

• Height: 5’10
• Weight: 13.3 (lost 3.5 stone)

What was the catalyst that made you go on a transformation programme?

I used to train quite a lot when I was younger, and compete to a decent standard in martial arts, but I got an injury and things just drifted. I wanted to loose weight for a few years, and I’d had a couple of attempts and gone through the motions at the gym, but being honest they were half-baked attempts as I wasn’t committed. Then last summer on holiday, my wife and I met a lovely lady who has become a good friend, and she has overcome so much adversity in her life, it just seemed to put things into perspective for me that I had to take control of my own goals. Wanting to loose weight was up to me to sort out, and no one else was going to do this for me.

How did you go about doing things?

±őłÙ’s nothing complicated or scientific, just eating clean and training at the gym. Eating clean was the big change for me. Like many other people who work in an office, lunch before I started eating clean generally consisted of a sandwich, pasty, or burgerÌęfrom a city centre chain, with absolutely zero thought into what impact it was having. Now that I know more about nutrition and the impact on fatigue, I prepare 95% of food myself, and even the food I don’t prepare I am conscious of the impact it will have on me.

How do you stay motivated?

I really enjoy training now that I am eating correctly. With hindsight I know eating wrong was the mistake I made when I’d previously tried training a few years ago. I also keep telling myself “if not now, then when”. Recently I’ve started working with a Personal Trainer, who is a woman, and I’m motivated by not letting her down. Despite what people may say I know there are still some stigma’s attached to a man having a female trainer, and I really want to help dispel those for Becky.

Where do you find time to fit training in?

I schedule it into my diary, just like I would if it was a meeting at work, or a dentist appointment. I generally make sure I stick to the schedule, but at the same time if I do miss a session, I don’t beat myself up.

What did you do wrong at the start?

I’m not sure it was wrong, but I wish I had got involved with classes and a personal trainer earlier. When you train by yourself, you rely on ego and pride to carry you along, as you think you don’t need anyone else, but now I’m training with a professional, I know just how wrong that was.

What are your top tips for someone looking to do a similar transformation?

• you can’t out train a bad dietÌę- what you eat will define everything you do in the gym, so you have got to be committed to an eating plan as well as a training plan
• buy your meat in bulkÌę- I’ve always gotÌęchicken breastÌęandÌęsteaksÌęin the freezer. I take them out at night to defrost, and then prepare my meals first things in the morning. When the freezer is low I stock up, usually on a special offer or two from GBMC
• learn how to cook from scratch using real ingredientsÌę- I actually really enjoy cooking now, but I didn’t know this until I started making my own meals, as prior to this my wife did all of the cooking.

What does an average daily meal plan look like?

• Breakfast :ÌęI always have a black coffee first thing, and usually a bowl of porridge or an egg white omllette.
• Mid-morning :ÌęI’ll have a portion of cottage cheese, or a protein shake
• Lunch :Ìęalways prepared in advance, generallyÌęchicken breastÌęwith rice and veg
• Afternoon snack :ÌęI might have a protein bar or something to keep my blood sugar levels up
• Dinner :Ìęsomething I can look forward to like aÌęFlat Iron SteakÌęor some Salmon served with Sweet Potatoes.
• Water is also key, and I’m drinking 3 litres per day, which sounds like a lot, but it is surprising how easy it is to get through.

How about a general training plan?

My trainer is trying to vary things as much as possible, so things are pretty fluid, but I’m currently training six times a week but I almost always give myself a rest day.

• Monday - boxfit class
• Tuesday - Strongman training
• Wednesday - PT or HIIT Session
• Thursday - Strongman training
• Friday - PT session
• Saturday - Strongman training
• Sunday - rest day

Gareth is trained by Becky Davison fromÌęÌęat Vison Health and Fitness in Gateshead. If you have a meaty body transformation story that you’d like to share please drop us a line at hello@greatbritishmeat.com

±őłÙ’s fair to say that one of the most popular ways to cook meat is by frying. Mostly because it’s quick, easy to do and if you’re not the greatest of cooks its a skill that’s moderately quick to learn. After all, what can go wrong - Pan, heat, meat, eat!

That all sounds pretty simple doesn’t it? So, let’s have a look at what we can do to ensure that you have a great piece of ourÌęmeatÌęcooked to perfection rather than the texture of one of our farmers old Wellington Boots.

It all starts with the meat

We think that most meats can be fried well, although you do have to have the right cut of course. After all, a piece ofÌęBeef ShinÌęwhich is great in a stew is never going to be as tender as a lovely piece ofÌęSirloinÌęafter 5 minutes of intense heat.

There are various cuts that work great in a frying pan and some cuts that you may want to lend a helping hand. The importance of a good cut is that it’s been butchered well; we’ve all picked up that supermarketÌęsteakÌęquickly and then found that its half an inch at one end and one inch at the other. That is never going to fry well and you’ll be disappointed. One of our plumpÌęchicken breastsÌęwill not fry well but with a little flattening out with a meat pounder (or some light pressure of your cold frying pan) will help to have an even surface which will cook quickly and evenly

Your tools of the trade

There isn’t a great deal of thinking needed for what you’re going to use to be honest - A frying pan and a pair of kitchen tongs to help turn the meat over. We all have those but a good pan will see you through years of use.

We’re big fans of a heavy duty cast iron pan because they retain a constant level of heat and if cared for will out last you and your children. A trusty aluminium or steel pan is more than suitable but these do have a tendency to bow over time if they’re not great quality, and then you no longer have a flat even surface to cook on.

Whatever you have is the best one though so get cracking and fire up the heat

Frying your meat to perfection

We all have our way of doing things and everyone learns this by experience, so follow along if you wish but don’t worry if you like to mix it up a little. We’ll make sure you have the perfect cut of meat and hopefully between us it’ll be cooked to your liking.

Our tips for frying meat

• Get the pan on the heat. A medium to high flame underneath will get everything nice and hot. ±őłÙ’s important to not be afraid of having a hot pan. Frying meatÌęis about cooking at a high enough temperature to caramelise the surface and make sure that moisture is evaporated as quickly as possible. If the heat is too low you can end up with moisture in the pan and you end up boiling the meat which will toughen it.
• To avoid sticking you’re going to need some oil but don’t go crazy with it. Whether you pour it in the pan directly or rub the meat with the oil first is your call. There’s no real right or wrong way here but we do prefer to coat the meat as this seems to make it less greasy and your seasoning will stick to the meat well.
• Add flavour into your meat as you fry it. Our steaks love Thyme, Garlic and Butter. While frying put a good knob of butter into the pan with a whole clove of Garlic and a couple of sprigs of Thyme. Have a spoon to hand and baste the steak while cooking. Trust us, this will make yourÌęsteakÌętaste as if it was served at a restaurant. Use different herbs with different meats.ÌęChickenÌęandÌęPorkÌęgo great with Sage and Garlic.ÌęLambÌęloves Rosemary. Experiment and find what you like. You can even use one of our ready madeÌęrubs.
• Depending on the choice of meat you’re going to want to tailor what goes in the pan and for how long. The thickness will make the difference and occasionally you may need the oven on standby for finishing. The rule of thumb for us here at Great British Meat is that if the cut is over an inch thick or has a bone in it, such as ourÌęPork Chops,Ìęthen shorten the fry time and finish in a hot oven for 6-8 minutes. How long you fry is dependant on what’s in the pan. Have a timer close by but don’t be afraid to use your finger. Gently prod the meat as it cooks, you’ll feel it firm up as each minute goes by and you’ll learn how you like it cooked
• Rest. No, not you, you’re busy here but do give the meat time to rest once it’s out of the pan. Everything will be tight and contracted after all that heat and a few minutes sitting will help the meat relax and let go of all its juices. A well rested meat will not leech out liquid onto your plate. It will also be lovely and tender. A little patience goes a long way to improving your perfectly fried meat. You can also use the juices for a sauce or gravy

In conclusion

So here we have it. Our top tips for frying meat. What are your thoughts? Do you have any additional or different tips? Get your pans at the ready. If you think we’ve missed anything or you have any questions you can let us know by commenting on our social feeds by clicking below. Enjoy frying

Chances are you have probably eaten aÌęBoston ButtÌęand didn't even realise. You see, aÌęBoston ButtÌęis widely regarded as being the best cut of pork for making the ever popular ‘pulled pork’ and it is a cut used in restaurants and smokehouses across the USA and is becoming more common here in the UK nowadays.

Boston Butt comes from the upper shoulder of pork (pork collar), with the chine bone left in, squared off, with the rind removed. What you are left with is a lovely well marbled cut of pork, with little (or no waste), making it excellent value for money. The choice cut for pit-masters and competition barbecue teams it is renowned as the best joint for pulled pork because the chine bone evenly distributes heat during cooking, ensuring slow optimum temperatures can be held for a lengthy period, helping to slowly break the collagen down and melt it to the rich liquid gelatine. This gives meat a lot of flavour and a wonderful silky texture, and is the main reason why Pulled Pork is so tasty.

Although widely sold across the USA, a butchered Boston Butt can be hard to get hold of in the UK. It is growing in popularity (with even Waitress selling ‘a version’ of the cut) in the UK and Boston Butt in the UK will eventually be more common as it saves a lot of time and money compared to butchering a shoulder at home yourself, unless you are a competent butcher and have access to the right tools.

It is not completely known why the Boston Butt has its curious name, but it is almost certainly related to the city itself. Pork shoulder in the USA is generally cut slightly different from here in Britain, portioned into three sections; the butt, picnic, and shank. It is believed that the cut became popular in Boston in the 19th Century when it was a cheap cut, used in one-pot stews by the Irish population, with Irish butchers developing the cut to take off the rind for better use when cooking stews. Since then it has become popular across America, especially with the barbecue community, as the Boston Butt includes the 'money muscle' which is a small strip of loin meat that professionals hope will win them the money when tasted.

Easy to cook the Boston Butt, simply needs rubbing with some spices or a BBQ meat rub, then cooking on a slow-and-low heat either in the oven, smoker or BBQ. If choosing to oven roast, there are some great recipes over on the Love Pork websiteÌę

Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now and put the Boston Butt in the oven for 20 minutes leaving the top uncovered so it browns up.

Turn the oven down to a slow-and-low temperature of 150°C (fan 130°C), Gas Mark 2 then take the butt from the oven and fold the foil over making sure the Boston Butt is now covered. Pop it back in the oven and let it cook for about 5 hours or until tender.

Take it out of the oven, and keep it in the foil and let it rest for 30 minutes. ±őłÙ’s really important not to skip this step, as this is where the meat magic happens and all of the juicy pulled pork is formed when the meat relaxes.

Pull the pork apart into chunky pieces using two forks, and/or your hands. Stir in some more seasoning or bbq rub if you want to spice things up, then enjoy some exquisite pulled pork.

Meaty Facts for the Referendum

Everyone knows the 'steaks' are high for the Scottish Referendum, so we put together some meaty facts to help inform the debate.

We don't want to get drawn on Yes or No as that's up to Scottish voters to decide. What is pretty obvious from the campaign is that people have a big 'beef' with politicians now, so we wanted to inform the debate graphically, and highlight some meaty facts that haven't really been raised.

It was also a really good excuse for a few meat-puns!

Shopping for meat online can be a daunting experience. How will my meat be transported? Is it safe to buy meat online? Where does online meat come from? Will my meat be chilled during transport? There are lots of questions that run through a customers mind, before buying a meat pack online.

Even we doubted if people would want to get meat deliveries online, instead of going to the supermarket or usual suspects when we set-up the business. We completely understood the apathy, and we try to ease those fears by answering those questions as honestly and transparently as possible.

Buying meat online, like much online shopping can be a faceless experience. It is easy for companies to use clever marketing techniques, and give the appearance of a butchers, but the experience can be somewhat misguided. So how can you recognise a good online butchers?

Our advice is that a superficial assessment can be made, much like walking around a shop. How is the meat presented and how does it look? Have they used generic stock photography, or have they taken photographs of meat they actually sell? How easy is it to tell the country of origin of the meat, is it local? Can you get in touch with them easily, or are they the online equivalent of a shop keeper who’s body language says ‘I hope you don’t ask me to do anything’ Are there any pictures of butchers working, or are they conspicuous by their absence?

Beyond what you can see there are probably two essential factors in a really good craft butcher’s - service and knowledge. What you look for beyond that is generally down to personal preference, but we’ve provided a checkpoint we think is useful of ten things to look for in an online butcher:

• Butcher’s - there are pictures of staff butchers actually working and cutting
• Meat Photography - they don’t use generic stock photography
• Provenance - they know where the meat comes from
• Cut to order - all the meat is cut after the order is placed, not pre-packed
• Speciality Cuts - you can get cuts you don’t find in the supermarket
• Fresh Meat - products are provided fresh NOT frozen
• Delivery - they offer timed delivery slots, to ensure freshness and convenience
• Chilled packaging - packaging is tested and verified to keep the meat chilled in transport
• Feedback - they have good customer reviews
• British - if it doesn’t say it’s British, it almost certainly isn’t

Those ten points are not exhaustive and we appreciate that with the rise of butchers online popping up all of the time, many are just marketing companies working with big meat processors (who supply the supermarkets) giving the perception they are butchers. It can be confusing for customers, as they are not ‘real butchers’, in the traditional sense, but they are real good at marketing, and that unfortunately is what we butchers have to deal with as an industry for now.

Working as a personal trainer I get asked lots of questions about food (which I always love to answer
because I love food!), and one of the questions I'm asked most frequently is 'what do you eat?', so in this blog post I'm going to reveal all and share my saintly moments and a few little sins too


Breakfast is a biggy for me as I like to get off to a good start food wise. That said, I just can't stomach lots of food too early on a morning, so if I've got a super early start then I like to go for something lighter such as a Nutri Bullet special made up of coconut water, spinach, pineapple, apple and cucumber. However, on a 'normal' day I treat breakfast like any other meal of the day and opt for a good quality source of protein such as chicken, steak, turkey or fish with something like a mixed veggie stir fry. I know it's not everyone's cup of tea, but it's certainly mine as it really sets me up for the day.

I'm not usually a snacker in the mornings as I like to get stuck into work, so by the time lunch time arrives I'm ready to eat. I work from home most of the time so I'm lucky to be able to just go and rustle something up. One of my favourite lunches at the minute is beef mince, stir fried with tomato puree, peas and spinach and sometimes served with a few sweet potato wedges.

I like to have two evening meals...I know what you're thinking
oink oink! But it works well. I have a small meal with my daughter Heidi when she gets in from school and then another when I finish my evening sessions or when the other half gets in. I'm a huge steak fan and love having that with mixed greens such as broccoli and kale, with some nice seasoning and another favourite is chicken pizza, using the chicken breast (butterflied and flattened) as the base and topping with tomato puree, peppers and a little goats cheese. The chicken pizza is lush with a mixed salad or parsnip chips.

I also love making chicken or turkey curries in the slow cooker, if you do, then why not try this recipe (all you have to do is chuck it all in the slow cooker on a low heat)...

Turkey Curried Squash Serves 2

You will need:

• 2 turkey breasts (diced)
• 1 diced onion
• 1/2 can coconut milk
• 2 gloves of garlic chopped
• 1 de-seeded chili pepper
• 1 tsp ginger
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1/2 tsp coriander
• 1 tbsp olive oil
• 1 tin chopped tomatoes
• 1 butternut squash peeled and diced
• 2 cups of cooked lentils
• 2 cups spinach
• 1 cup peas
• 1 sprig of fresh mint

It's fair to say I'm a meat lover (I tried being a veggie for a year, but I was soon swayed with a bacon sarnie that my mam waved under my nose)!

Now I promised I'd share my sins too, so here is the juicy gossip... Like everyone, I like a little treat too and probably once to twice per week I'll have something from my top 5 treats list...

• Green and Blacks Chocolate
• Popcorn (although I make it myself with honey and salt)
• Homemade Chips (I bloody love chips and although home-made I do use quite a bit of oil to make sure they are crispy on the outside and soft and fluffy in the middle)
• Chocolate Chip Cookies (if I'm having these I make sure I buy a small packet, 'cos the temptation to eat the whole lot is too much!)
• Vegetable Crisps dipped in Humus (although this doesn't have any 'nasty' ingredients it is quite calorific
but damn it tastes good!)

So there you have it, my food-life on plate!

Katie Bulmer-Cooke, is an award winning fitness trainer and TV presenter, who specialises in helping real women get results.

While popularÌębeefÌębreeds such as Aberdeen Angus, and Hereford get much of the meaty coverage in the press, and you may have heard of (and almost certainly tasted) Limousin and Charolais, there are a number of lesser known beef breeds worth checking out for the discerningÌęsteakÌęlover.

Braunvieh

Mainly found in the alpine region of Austria, Switzerland and the Allgau region of Germany, Braunvieh is a Swiss cattle breed renowned for mountain climbing abilities and grazing on very steep hillsides. With a brown (almost grey) coat colour, the breed is often referred to as ‘Brown Swiss’ in America as Braunvieh translated to English is, quite literally, ‘Brown Cow’. Typically the cattle includes a black muzzle with a white border, and is kept as dual-purpose, as they are good milk producers used in both milk and cheese production. Due to the longevity of the breed, the meat is proving popular for the growing trend of eating old dairy cattle, which is increasingly seen as a delicacy.

Piedmontese

Piedmontese cattle originate from the Piedmont region in northern Italy. The breed is believed to be a descendant of the Zebu that migrated from Pakistan over a thousand years ago. The breed has a light, white-grey coat with darker pigmentation around the eyes, horns and snout.

Known for it’s extremely muscular physique, which originally meant it was used as a powerful draft animal and dairy cow, today they are reared predominantly for meat. With an elongated torso, they are currently in high demand for the good yield of lean, tender meat they provide. Increasingly popular with health conscious consumers, demand currently outstrips production demand.

Chianina

Large and extremely powerful, these cattle were modelled by the Ancient Romans as animal sculptures. Capable of being over 2 metres high (shoulder height), they are thought to be the largest breed of cattle in the world, originating from the Chiana Valley in central Italy. Bright white in colour, their natural power made them ideal draft animals for centuries, until agricultural machinery made this obsolete. Although now reared exclusively for its extremely flavoursome meat, as the breed is not suitable for quick fattening, fewer farmers are rearing, which may mean that the famous Bistecca alla Fiorentina, a 1.5kgÌęT-bone steakÌęcut from a Chianina, may become a thing of the past.

Tajima

Tajima is a black Japanese cattle breed, most famously known as the breed behind what is now known to the rest of the world as Wagyu, which literally means Japanese (“Wa) Cattle (“Gyu).

Often (incorrectly) labelled as Kobe cattle, the name Kobe is reserved for cattle that were born, raised and slaughtered in (or around) Kobe, a city in the south Japanese prefecture of Hyogo. The meat from Tajima cattle from Kobe has gained an international reputation, and is often referred to as the best (and most expensive) meat in the world. An exclusive speciality is the fattening of heifers in the region of Matsusaka, whose meat is even higher quality than that of Kobe bulls, and comes with an even bigger price tag. The urban myth that animals are massaged with Sake and played music, is in practice, rarely applied, but the animals are slow grown over a long period, and are renowned for perfect marbling, and a tender, melt-in-the-mouth texture.

Due to high demand, and high value, the ‘Wagyu’ breed has been taken on by farmers in the UK, Europe, the USA, Australia and just about anywhere else you can think of, where people want ‘exclusive beef’. In contrast to Japan, where the cattle are mainly kept in cow sheds and fed concentrated feed, Wagyu in new production countries is generally kept on grasslands.

Now you have this arsenal of cattle expertise, you have the knowledge behind you to explore further than the Aberdeen Angus burger or Hereford steak. There’s more to try and enjoy when it comes to quality beef, so why not get exploring?

The perfect dessert to follow a tender, meaty meal definitely has to be a good cheese board. Let’sÌębrieÌęhonest, it’sÌęgoudaÌęstuff. Sorry for the cheese puns, we just think they’reÌęgrate.

Okay, we’ll stop.

We’re all about quality food, skilled craftsmen, and good British produce, so we’re excited to see that the Artisan Cheese Fair has announced dates for this year’s fair at Melton Mowbray Cattle Market. From April 30 to May 1, the festival will showcase rare cheeses from over 61 established cheese makers in UK artisan cheese. Visitors will be able to indulge and sample many of the 300 popular cheeses while enjoying an exclusive programme of talks, tastings and demonstrations.

±őłÙ’sÌęedamÌęshame that events like these, that celebrate real craftsmanship, are few and far between. And let’s face it, there’s nothingÌęfetaÌęthan a nice bit of cheese. We can’t help ourselves when it comes to the puns, sorry if youÌęcamembertÌęit.

The annual festival is now marked as the largest dedicated fair of cheese in the UK. Not only catering for cheese lovers, the fair features wine tasting, cakes, beer, chutneys, Melton Mowbray’s famous Pork Pie and more! Last year over 8,000 cheese lovers attended the event and celebrated good food; so we would recommend you take a peek and learn how the makers themselves produce varieties of cheese to a tasty standard.

Although the Ancient Egyptians are believed to have been the first to encrust food (with oats used to encrust honey), the word pie first appeared as the term ‘pyes’ in the English Middle Ages around the 13th Century, and as such we Brits can pretty much lay claim to being the original Pie Masters.

It is believed the name originates from the word ‘magpie’ although whether the bird was used as a filling, or whether it was just the form of the bird’s nest that gave the inspiration for the name is unclear.

The first variants of a pie was a simple dough casing, used to protectÌęmeatÌęfrom the extreme heat of open fire, or early wood-fired ovens. Mixed with vegetables and herbs, the meat cooked slowly in these baked casings retaining its moisture without burning.

There is an argument that says the pie is the oldest form of ready meal, as once cooled these meals in the pastry casings were not just easy to handle and transport, they also lasted longer due to the protective layer provided by the pastry. These early variants, were know as ‘coffyns’ as they looked like small chest coffins, but it is widely assumed the pastry was not eaten as it was primarily used for protection so it was as hard and thick as possible. Some reports suggest the ‘coffyn’ was discarded and given to the kitchen staff while the gentry ate the filling.

During the industrial revolution of the 19th Century, housewives across Britain cooked their husbands whole meals in pie form, which were then taken down pits, mines and mills and eaten while working. These traditional pie recipes were taken by early settlers to the USA, Australia and New Zealand, and have since been adapted and developed. While savoury fillings still dominate British pies, meat and vegetables inparticular, sweet varieties filled with various fruits dominate the new pie world.

The ongoing debate of what makes a pie, will almost certainly never end. Historically a pie was a full pastry casing, and traditionalists will (rightly so in our opinion) argue that if you can’t pick it up it’s not a proper pie. Over time, and in order to save pastry, ceramic baking dishes were developed, and are still used today. Shepherd’s pie and cottage pies baked using these dishes are covered with a layer of potato (mashed, layered or grated), and this potato crust protects the meat filling (just like pastry) from drying out.

Whether you prefer a potato top or a crusty case, it’s British Pie Week, so make sure you have a good pie on your table sometime this week.

Lovers of the British countryside are happy for any excuse to get out and explore, and if we can enjoy great British food at the same time then we’re in hog heaven, never poo-pooing a picnic proposal.

Chefs will tell you that eating in different environments affects the dining experience, so why not seek out the scenery to enjoy some fantastic food.

Britain is bursting with beauty spots, so while the fresh weather might put a lot of people off exploring, we say take advantage of the space and solitude – pack a thermos of hot tea and wrap the ham sandwiches and have the snacks at the ready, because here’s our top five early spring picnic spots for you to enjoy:

The Souter Lighthouse and the Leas, Tyne and Wear

The North East of England has a lot to offer when it comes to great scenery and picnic locations, but one of our favourites is the Souter Lighthouse and the Leas. An iconic landmark of the Tyne and Wear county, the lighthouse sits on 2.5miles of chocolate-box coastline and has its own wildlife garden with ponds, wild flowers, trees and more.

If you manage to catch a rare sunny day, this location makes for a perfect lazy beach stroll followed by a picnic in the gardens. But, if the wintry weather does decide to dampen the day, there’s the Galley Coffee Shop to provide shelter and local food with a hot coffee to defrost the fingers.

Mottisfont Abbey, Hampshire

Surrounded by trees, flowers, rolling lawns and plenty of the typical South coast wildlife, the Mottisfont Abbey provides a beautiful backdrop to any picnic. The abbey itself was crafted from a 13th Century medieval priory, and its ancient walls provide more than shelter from wintery winds, with the ability to transport you back to a time of grandeur.

A picnic on the lawns with the view of the abbey calls for a picnic with traditional favourites – like the no-fuss finger foods like sausage rolls and scotch eggs always go down well. After, the Mottisfont winter garden with meandering flowered paths provides the perfect wind-down from a full stomach. And there’s a cosy tea room nearby in case the winter wind starts to bite.

Lydford Gorge, Devon

With plenty of hidden picnic areas along the scenic walks of Lydford Gorge, the South-West’s deepest gorge has plenty of scenery, including its remarkable 30m waterfall, meaning it is a great place to visit any time of year for those who aren’t afraid of getting a little mucky – remember to take some waterproof shoes!

The roaring river Lyd provides brisk revitalising short and long walks to the White Lady waterfall, and with tearooms nearby you can warm up with a hot drink if the cold air and splashing water gets a little too chilly.

Rievaulx Abbey, North Yorkshire

A series of romantic buildings and developments from the 12th and 15th centuries lies hidden in the deep river Rye valley in the form of Rievaulx Abbey ruins, where it feels as though time truly stands still.

The romantic grounds around the ruins provide a poetic picnic spot, where writers, painters and scholars once visited for inspiration. Peaceful walks wander through the area much as the gentile monks of the ages once did as they consulted their spirits, providing a very tranquil setting to walk away a full stomach. And if shelter is needed from a rainy or dull day, the café provides a warm refuge and delicious locally produced food.

Derwentwater’s Islands, Cumbria

The views available at Cumbria’s lake district are definitely worth braving the cold temperatures for, and a walk followed by a picnic in this idyllic setting is unlikely to disappoint.

Derwentwater is the largest of the lakes in the district, baring four islands within it which allow public access if you have a boat to hand, or there’s the option to skydive onto the islands for the bravest among us, before relaxing with a picnic and heading back to the mainland for shelter and warmth in the local shops and cafĂ©s.

No matter where the location is, a winter picnic is not to be sniffed at (although you made need tissues for runny noses). The beautiful British scenery, from woodlands to lakes, feels a little more magical when covered in a light dusting of frost, and nothing feels better than eating quality British food in a fantastic British setting, so there’s no need to wait for the summer to get the paisley blankets out.

There’s a crisis upon us, and it’s got four trotters and a curly pink tail.

Our British pig farms are facing an uncertain future with buyers turning to importing their meat to cut costs. While you might think cheaper meat is great for your pocket, it will come at the cost of much more.

The Independent newspaper reported that pig farmers are forecasting a massive 46per cent fall in revenue this year, with many farmers losing ÂŁ10 per pig sold, due to a market saturated with cheap imported meat.

Pig farms have been hit harder than any other type in the UK, but it’s no secret that other farms are struggling too – we’ve all seen the headlines of supermarkets selling milk at a lower cost than water, buying litres for 20p with farmers footing the production cost of 32p/l – and again, the cheaper imports are at the root of this crisis.

But pig farmers have had even more issues to deal with. Cheaper imports have been competition for our UK farmers for years, but with Russia’s recent ban on European food imports there’re now a host of importers seeking new markets, and they’re finding it in Britain. UK buyers are getting a cheaper deal importing their meat than buying anything British-reared, and unfortunately that’s not the only thing getting our pigs stuck in the mud.

We’re not eating as muchÌępork, but why? The scary headlines splashed across our papers and TV screens linkingÌęporkÌęto cancer.

Last year the World Health Organisation (WHO) published a report that claimed eating processed meats like bacon and sausages can increase the risk of cancer. With the big C being bandied around it’s no wonder that many people are turning their backs on pigs. But what lies behind the headline is much the same as any other food and health related warning – enjoy in moderation. Unfortunately, that line didn’t achieve quite the same amount of publicity.

The third issue faced by our pig farmers is funding their feed. Recent years have seen the cost of animal feed sky rocket, but consumers haven’t seen their fees rise. Supermarkets have held their prices firm, meaning pig farmers are paying more and earning less – a cycle set to end in disaster, even without the added pressure of cheaper overseas competitors.

Zoe Davies, chief executive of the National Pig Association (NPA) recently made a point that stands true for not just British pig farms, but UK farms as a whole, that if retailers want “reliable supplies 52 weeks of the year of quality-assured, traceable, high-welfare product[s], then it’s essential they make a special effort to support British [pig] farmers.” And it’s true. British farms have some of the highest welfare standards in the world, we have regulations and standards that they must adhere to, and that ensures that consumers are getting quality reared, quality produced meat, and you know exactly where it has come from.

Supermarkets still have a job to do to win back some of the trust lost in the horsemeat scandal – so when some claim they only buy 100per cent British, it’s important to do your homework and don’t just take them on their word.

Trust must be earned by those of us working in the food industry. We believe that it is vital our customers know exactly what’s being put on their plate to get real meat and real quality. The 91Ÿ«Æ·mpany prides itself on only selling quality British meat, and being able to tell you the exact details of the process from rearing the animals to preparing them for your dinner plate – that’s the assurance you should be looking for.

Support our farmers and buy British, you’ll be thankful when you take the first bite, we promise.

There’s something so mesmerising about watching the juices drip from a succulentÌębeefÌęjoint in HD, and hearing the sizzle of aÌęsteakÌęon a griddle pan through surround sound systems. Smellivision hasn’t quite caught on yet, but we’re still pretty happy to pop the telly on and soak up some real culinary beauty without having to slave over a hot stove.

So, here’s a chance for us to gush about one of our favourite TV programmes – the mesmerizingly magnificent masterpiece that is Masterchef. For us, the professionals’ series and the amateur series are both just as good a watch as each other, but for different reasons.

With the amateurs, it’s exciting to see skills develop and watch them get to grips with different types of food (particularly when we see them starting to appreciate quality cuts of meat!), but it shows you don’t need Michelin star status to create amazing food. And with the professionals it’s a candid glimpse into the skill and technique it takes to be a top chef, not to mention the ability to cope when placed under severe stress in a very hot kitchen.

The weekly hour-dosage of foodporn courtesy of the BBC returns to screens in March. There’s quality across the board with the ingredients you see on Masterchef, and viewing always inspires us to experiment and tinker around with a few of our favourite flavours, revisit recipes and get cracking in the kitchen.

Another one of our favourites in the world of foodie TV comprises of 12 contestants in a battle of sugar skills, pastry prowess and tart talent – of course, we mean the new TV listings favourite the Great British Bake Off.

While many watch out of love for the nation’s new TV darlings Hollywood and Berry, we love seeing the full process from sketching and bare ingredients to the final show-stopper. Yes, there’s not a lot ofÌęmeatÌęin the show, but as butchers who take pride in the skill of their trade, we particularly enjoy the technical challenges where skills and knowledge are truly put to the test.

The show promotes the same messages – experiment. Many of the contestants have never heard of the creations they’re asked to tackle, and some of the braver ones decide to bump traditional tastes and opt for their own concoctions and mixtures of flavours.

We encourage our customers to experiment; to try new cuts of meat, try new types of meat, try grilling what you’d normally fry – mix it up, there’s so much you can do with a dish just by changing your meat or the way you cook it. Of course we will argue that the quality of the meat is the first and most important thing to consider, but take lessons from the contestants in these shows – be brave and try new methods and recipes, you’ll end up an expert of your own craft.

Is there a more glorious feeling than waking up to the smell of fryingÌębacon? If you’re thinking no, you’re thinking too small
 it’s better to wake up to the smell of a full English.

Booming to popularity during the Victorian era, we’re now all very familiar with the beautiful sight of the piled highÌęsausages,ÌębaconÌęrashers, fried or scrambled eggs, hash browns, baked beans, grilled tomatoes, toasted or fried bread slices, fried mushrooms and maybe even a slice ofÌęblack puddingÌęfor good measure.

You’ve all had one, so I bet all of you just pictured this iconic British dish in your heads and got a craving for a proper fry up. Recently, our beloved breakfast has seen a rise in popularity despite the increasing number of us visiting gyms and people taking our health more seriously. ±őłÙ’s not the first challenge the full English has faced over the years; the dish has had a tumultuous time since it first reached the masses. We decided to take a look back at its history to understand where our deep love of the fry up comes from.

The dish has come quite a long way since the mid 1800s when kidneys on toast, pheasant legs and pig cheeks were a common feature, but there’s still a lot of variation. The Scot’s add ‘tattie’ scones and occasionally a slice of haggis, those in the North Midlands opt for oatcakes instead of fried bread, the Welsh add laverbread (that’s seaweed), and the Irish include hog’s pudding and fried potatoes. Whichever variation you go for, there’s really no beating a good English fry up.

Having a cooked breakfast was a novelty at first – the first cook books to reference the dish were written around 1860. As the availability of ingredients became more widespread, the full English became available to all classes who could afford a trip to their butcher.

When WW2 happened, rationing happened. It was so long, farewell to the English breakfast as the salty, meaty goodness ofÌęsausagesÌęandÌębaconÌębecame a distant memory and cooked breakfasts were effectively restricted to a few slices of toast and the occasional boiled egg. Bleak times, eh.

After we won the war and the rationing ceased, it was like we were suddenly in full Technicolour again, except Technicolour for our taste buds.

Because we were so rationed, we had a more modest approach to returning to our old favourites. We still treasured our old full English ingredients, so much so that we restricted ourselves – this was a treasure to be given respect – so we ended up reserving this special dish for the weekends.

Through the 20th century we fell in and out of love with the full English, we had periods where everyone was just too busy. Morning meals were simplified down to cereals, and then to biscuits in more recent times – the time to stand over a hob to do a fry up was just a thing of the past for a lot of us.

And now? We’re a society obsessed with healthy living. We’ve had scary headlines pushed in our faces for years about the dangers of salt, fat and fried foods and the outcome of clotted arteries and heart disease – and it’s understandable to be scared of those.

But we’re getting savvy, we’re spending more time prepping our food and understanding what goes into it, and we’re figuring out that great tasting food can be really good for us too.

And so returns the weekend favourite. We’ve learned that good quality meat and produce doesn’t interfere with our healthy lifestyles – not to mention, it tastes way better.

Long live the full English!

±őłÙ’s fair to say thatÌębacon, sausageÌęand other ‘processed meats’ have received some bad press over the past few months, and being tagged as a “cancer causer” is going to be a difficult reputation to shake off.

We aren’t denouncing theÌę, we do think they need to be taken in context, (and maybe with a pinch of curing salt), but even Cancer Research said that the occasionalÌębaconÌęandÌęsausageÌęsarnie is unlikely to do you harm. So, we thought it was time to put forward a case for curing andÌęsmoking, or at least stop and think about this traditional technique, and why it enhances flavour.

Curing andÌęsmokingÌęare among the earliest cooking techniques and can be traced back to ancient Egypt. They were initially a result of the requirement to make use of whatever food was available and to extend food life so it could be used through winter periods when food was scarce.

Over the years advancements in technology and food science have invariably altered production processes, and ingredients used, but the basic premise remains the same. Curing food, by adding salt, or smoking it, has a dehydrating effect, which in the days before refrigeration was essential for preserving meat because it is the moisture of the meat that fosters bacterial growth and leads to food spoiling.

As you almost certainly know,Ìęfresh meatÌędoes not have a long shelf-life. When it stops being part of a living animal, the meat begins to deteriorate under the influence of enzymes, oxygen and light. This isn’t a negative process, as it is because of this process that meat texture and flavour are improved, with the most obvious example being dry-aged mature beef. That said, there is no getting away from the simple fact that meat left unattended will eventually rot and spoil.

Meat spoils when moisture and fat break down, while bacteria thrives on the surface of meat. It is for this reason that meats with a high fat content (such asÌębeef, lamb and pork), take longer to spoil than those with less fat (likeÌępoultryÌęand game). Curing and smoking applies ingredients and create conditions that control the process or deter the deterioration, so that this process happens safely over a prolonged period.

The key to successful curing is the reduction or removal of moisture in the meat, which creates an environment that is inhospitable to bacteria that spoils the meat, and arguably more importantly, it is beneficial to the bacteria and microbes that protect the meat and add flavour, namely halophiles. These bacteria are beneficial and thrive in dry, salty conditions (the name means ‘salt-lovers’) and they create lactic acid that, when in contact with meat, protects it from pathogenic bacteria such as listeria and encourages moulds which are somewhat desirable to humans such as Penicillium.

It is the unique molecular structure of salt which gives the meat preservation ability. It is comprised of small, highly concentrated, super-active positive and negatively charged atoms that penetrate foods. Salt draws out moisture, which limits the growth of the microbes that cause meat to spoil, while the salt itself travels into the meat, and promotes the benign bacteria that brings out flavour, a gradual exchange known as osmosis. By slowing down deterioration, salt creates an opportunity for flavour to develop.

Smoking complements salting by adding a spectrum of complex flavours while also having a preserving effect. Phenol, which is a compound found within the smoke, acts as an antioxidant that inhibits the breakdown of fat, while naturally occurring formaldehyde and acetic acid lower the pH when hitting the surface of meat, which has an anti-microbial effect.

So there you have it, the science behind how curing and smoking your meat makes it taste so good. Food preservation nowadays centres around chemicals and additives, and that’s something we should be more worried about than the occasional bacon sarnie. We’d always recommend you eat cured or smoked meat, no freezer-food microwavables - do preservation the natural way, let the sciencey-stuff do its thing and enjoy the fantastic taste that follows. Trust us, we’re the professionals.

Lane7 is an unconventional bowling and experiential venue in Newcastle upon Tyne. Chris has brought his own unique skill and flair to Lane7’s American fayre and BBQ food. Using fine-dining knowledge gained during an apprenticeship at Le Manoir under Raymond Blanc and honed to perfection at a host of other Michelin-starred kitchens.

At just 30, Chris is one of the country's most exciting young chefs, and we're delighted he took time out of his schedule to speak to us.

How did you get started?

I've been cooking as long as I can remember, but my big break so to speak came while I was a student at Newcastle Catering College. I was fortunate enough to meet Raymond Blanc at an event in Newcastle which led to an apprenticeship under him at Le Manoir.

Where do you get your inspiration and ideas from?

I apply the skills and techniques I learnt in fine-dining to the kitchen here at Lane7. At face value our menu might seem pretty conventional, (with burgers, hotdogs and pulled pork all featuring) but every component of every dish has been deconstructed and re-built it our own way. For example, our chilli-dog (The famous Lane7 “Pimp-Dog”) is nothing like the plastic hotdog in a plain white bun you'd be served at nine places out of ten. Our ethos is to make it the best chilli-dog you've ever tasted, and although it's not cheap (at £11), I don't want the customer to even think of the price, I just want them to think “wow, that was an amazing chilli-dog”. To achieve that impact takes hours and hours of experimentation and refining. We didn’t want to use cheese, but we needed something to balance the heat, so we use crùme fraiche instead. The pork in the sausage didn’t really go well with the beef in the chilli, so I got rid of it and basically we turned it into a beef hot dog. It needed some sweetness to finish off the flavour, and although a brioche bun was okay, we developed a custard bun, which works perfectly.

What is the best advice you could give to home cooks?

Every Michelin starred kitchen has one thing in common – they seek out and use the best ingredients they can get hold of. If that is local and supports the local economy, then that's even better. If that's not possible, you go wherever you need to go to get the best. We get our crĂšme fraiche imported from France because, quite simply, I've yet to find anything better in the UK. The same ethos can be applied in your home kitchen, and although it's a clichĂ© good food really does start with good ingredients.

What is your signature dish?

I don't really have one. I put my heart and soul into everything I cook. At Lane7, there are things that will never come off our menu because they’re so popular. Our Pulled Pork Sandwich is amazing
I don’t think it can be bettered, and it's the same with the Pimp Dog. There is genuine innovation, expertise and creativity in our menu – try it, you’ll quickly get it.

Is it right that you trained as a butcher?

Yes and no. Training at Le Manoir was all about understanding food, what it can do and where it comes from. Raymond Blanc believes that when you understand food, you can start to create great food, so you learn all about meat and how to butcher, you learn about fish and how to fillet, you learn about seasonal vegetables and what climate works best. It is a complete food education, and I feel blessed to have been schooled there. It is no coincidence that so many Michelin starred chefs trained there, because the foundation it provides for your food appreciation creativity and attention to detail can't be understated.

Finally, what do you see in the future for food and menu development?

People are becoming much more health conscious when they're dining out. Sugar in particular will (and is) become food enemy number one. Fortunately, we've been banging that drum for quite some time, and where sweetness in a dish is required I tend to use honey as a natural sugar replacement and we make our own syrups
we anticipate food trends and tastes and react to it quickly. We are always looking to get better.