I used to be a lawyer. One morning, I woke up (so the standard line goes) and decided I wanted to run a top-notch mail order organic meat company. Or something like that. Of course, the true story is a bit more complex. Before I joined the Well Hung Meat Company, I spent seven years studying and practicing commercial employment law in a national firm. This gave me a fascinating daily insight into business of every shape, size and purpose; from the UK’s largest employer to small-scale specialist manufacturers. That was great, but I didn’t find dipping in and out of other people’s business completely fulfilling. I wanted to learn more, to get closer, to get my hands dirty and find out what life was like in the hot seat.
08 June 2015 | 0 Comments
| Recommended by 0 Tom Hunt:
Barbecuing is a method of cooking that is close to my heart, I’ve worked in Latin America in Argentinian grills, taught courses at River Cottage HQ about building and baking in wood fired ovens and been cooking barbecue at our travelling festival cafe Poco, for the past ten years. If there’s one thing I’ve learnt it’s to use the best quality meat possible.
28 May 2015 | 0 Comments
| Recommended by 0 Liz Earle:
Spring is an especially busy time on Liz’s home farm down in the West Country as lambing gets underway. With three different flocks of sheep – Black Welsh Mountain, Hampshire Downs and Lleyns (HRH Prince Charles’s favourite sheep), there’s lots of new life to look after. Here, Liz explains why rearing pasture-fed lamb is an important part of her organic farm, both in terms of human health as well and global environmental benefits.
09 April 2015 | 1 Comments
| Recommended by 1 Kathie Auton:
Oh how I love mince! Fine, it might not be the sexiest way to eat meat. It may not have the finesse of a nice piece of Dexter fillet or the chunky gravitas of a lamb shank, but it is homely, comforting, reliably tasty and cheap. And its cheapness is a good reason to strongly consider buying organic. There are many grades of mince you can buy (and I’m not talking about fat content here, I’ll get on to that), from good quality organic to economy mince.
11 October 2012 | 3 Comments
| Recommended by 17