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Hogget is the word used to describe a lamb in its second spring or summer – so aged between one and two years. Superb roasted, slow cooked, pan-fried or grilled, hogget...

I wonder if anyone heard the Food Programme with Sheila Dillon last week. Its focus was on the steep decline in lamb-eating in the under 30s. Apparently, the young have...

At Easter we always eat sheep of some variety or other from one of our farmers, but not always lamb. It’s great to be able to have a choice as...

Now in its third year, Aldeburgh Mutton Week is a heartfelt attempt to bring mutton produced on local, small-scale Suffolk farms to a wider audience. This year our mutton is produced...

Quail has a certain exoticism, evoking candlelit banquets, heavy with game and pork and red wine. A wintery treat. They’re such pretty birds: related to the pheasant and originating from...

My Mumbai-an friend Rawat is head chef at the highly acclaimed Sea Spice Indian restaurant that has recently opened in Aldeburgh. It’s a great place, and we often provide some carefully chosen...

Every year at the start of bbq season I get excited by the idea that simply splitting and flattening a chicken can be such a game-changer. Not only does spatchcocking...

My brother-in-law, who is much younger than me, always had a sophisticated palette. At the age of twelve, when I first met him, he declared that ‘bavette is much the...

We have a great opportunity for an open-minded, skilled butcher to join our small team at our traditional butcher shop and delicatessen in Aldeburgh. Good customer service skills essential! Full time or...

You may have read our previous blog about old cow, after the increasing interest in older beef (and cow) from Galicia and the Basque country inspired me to try raising and butchering...

I was reminded this week of two favourite offal dishes from my childhood when a neighbour leant me a book called ‘Odd Bits – How to Cook the Rest of...

Our second Aldeburgh Mutton Week kicks off on 20th February with a programme of special events including tastings, cookery and butchery demos, special suppers and more.  Please do come and support...