Our next 28-day aged British Longhorn beef is being cut this week.

I have spent the last few days feeling terribly British, because all we can do is talk about the weather... and it has been hot! And anyone actually turning an oven on inside their house at the moment must be mad! This is BBQ weather, not just because BBQs are delicious, but also because it keeps any heat generating appliances out of our already stuffy kitchens. Sure, steaks are often considered the pinnacle of BBQ food, but that can get quite expensive during a prolonged hea

I always love spring on the farm, and the last few weeks have been full-on (in the best possible way). The biggest change is that most of the cattle are finally back out grazing after winter housing. After months inside over winter, turning them back out is one of the best jobs of the year, and it means we are now going around all the fields daily to check on welfare (and make sure they're all where they're supposed to be, there have been no escapees this year... so far). War

Isn't this weather glorious? Obviously, Sam is now complaining because he wants some rain, but I am happy for the sunshine to stay, if for no other reason than because we can BBQ and eat outside! The Obvious Choices As soon as BBQ season begins, our sale of steaks and mince (for burgers... although our burger press is being delivered any day now) rapidly increase. They're quick, easy and taste delicious on a hot grill. Why Roasting Joints Still Work In Summer We tend to think

As a very busy family of four, who try to avoid too much UPF and are definitely an 'ingredients household', here's what might eat on each day in a typical week. In reality, we wouldn't have beef every day, maybe two or three times a week. Between work, school runs, the farm, extra-curricular activities and a house renovation, we eat meals which are quick, healthy and everyone will eat. Monday - something using roast leftovers We had slow roast silverside at the weekend, which

Rump is often overlooked in favour of sirloin or fillet, which I personally think it madness. If you ask most butchers, rump is one of the most flavourful cuts on the animal. The difference is simply that the rump isn't about softness, its about all about flavour... and when it's cooked and slices properly, it's very hard to beat. Where rump comes from The clue is very much in the name here. Rump comes from the animal's hindquarters. As this muscle does more work than the loi

If your household is anything like ours, the biggest daily question is "What's for dinner?" Between work, school runs and everything else going in, it's easy to fall into the same couple of meals on repeat, or stare into the fridge before opting for the convenience of grabbing something ready made from the shop. That's why we always make sure we've got mince in the freezer... 1. Spag Bol There's a reason that this is a classic. It's loved by kids and grown ups, can hide loads

It’s that time of year again when the fields start to soften underfoot, the mornings turn misty, and everything on the farm seems to slow down a little. Well, everything except Sam, who’s spending most of his days carting muck to our neighbour as part of our annual muck-for-straw deal. For those who don’t know, it’s exactly what it sounds like. We send our cow muck to fertilise their fields, and in return we get straw after harvest to bed down our cows through the winter. It’

All credit to Lakeland for the recipe. We're in the midst of the half term juggle this week, where we're trying to juggle childcare, the farm, our other businesses, a house renovation and making sure everyone is fed and watered. Thank god for our slow cooker, which will be a permanent feature on our worktop during the autumn and winter months. Today it is cooking Spanish-Style Longbrook Brisket . I have felt like I have been winning all day today, as every time I have walked

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