Blog — Beef

Who Makes Flambadous?

Posted by Martin Perkins on

This is the story of how we made flambadous for Michelin Star chef Niklas Ekstedt.

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Hard Charred Beef Skewers With Spicy Yellow Sauce

Posted by Martin Perkins on

These skewers are perfect for this time of year (winter) when standing outside trying to maintain a steady, low temperature on your barbecue isn’t particularly appealing. All the tenderising happens in your prep, rather than the cook. With your slippers on. Having said that it does involve smoking a load of veg for the sauce but you can just put a coat on. You’ll be fine. For the final cook, just wheel your barbecue or chimney topper over to your back door (or out the window), light it up and blast the skewers on high heat, turning continually. I used rump for...

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Everybody Loves a Raymond Burger

Posted by Martin Perkins on

Strap on your Crocs and pull up your socks as guest columnist Ray Perkins presents a burger recipe many years in the making. He knew he'd struck gold when his mate who used to run a pub known for its burgers said it was one of the best he'd ever had.

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