11Mar
With the online side taking over my life lol, it’s been a while since I’ve enjoyed my innovation side.
Won’t be long until I can unleash my inner beast and let the good times roll.
The word of the moment is, of course, sustainable, and it is fast becoming an element that is influencing the... read more
The Definition of Aging DRY AGING – THE ART OF MEAT MATURING Beef needs aging. And aging needs time. Dry Aging – translated... read more
Serves: 2 Preparation time: Twenty minutes Cooking time: One hour 35 minutes Ingredients 2 whole grouse Small knob of butter 1 tablespoon... read more
PREMIUM MEAT Our meats surpass any you will find on the supermarket shelves when it comes to taste, size and texture. We... read more
At Blackthorn, they understand that Salt is the single most transformative ingredient of all time. Clean and unrefined, the taste... read more
Eating locally first means choosing food that is grown and harvested close to where you live, and then distributed over... read more
Pedigree Dexter beef, which comes in smaller family sized joints and cuts, cooks superbly because of the excellent marbling and... read more
10 minutes · Serves 4 · Flavorful, tender, and under appreciated Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce... read more
Fillet Mignon on the stove To cook Fillet steak on the stove, you will need: 2 6oz Filet Mignon steaks, with... read more
For when you’re craving something salty and sweet, our Double Smoked Black Treacle Cured Back Bacon & streaky bacon is... read more