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Meat and poultry
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Producers

Cornish suppliers going the extra mile: The Cornwall Project’s Matt Chatfield

Latest feature

Cornish suppliers going the extra mile: The Cornwall Project's cull yaw

Dissatisfied about how old ewes were regarded as worthless, Matt Chatfield came up with the idea of cull yaw. Henry Coldstream chats to the man behind the meat which now features on some of the most exciting restaurant menus in the UK.

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Producers

Read more about some of the best food and drink producers in the world and discover the stories behind them.

Producers

43 features

Cornish suppliers going the extra mile: The Cornwall Project’s Matt Chatfield
Cornish suppliers going the extra mile: The Cornwa...
Cornish suppliers going the extra mile: The Cornwall Project's cull yaw
by Henry Coldstream
28 June 2021
Dissatisfied about how old ewes were regarded as worthless, Matt Chatfield came up with the idea of cull yaw. Henry Coldstream chats to the man behind the meat which now features on some of the most exciting restaurant menus in the UK.
 Cornish suppliers going the extra mile: Philip Warren Butchers
Cornish suppliers going the extra mile: Philip War...
Cornish suppliers going the extra mile: Philip Warren Butchers
by Henry Coldstream
28 June 2021
Cornwall is home to some of the finest produce the UK has to offer. Henry Coldstream talks to master butcher Ian Warren about how the family business supports local farmers, its commitment to sustainability and its lockdown-inspired range of more specialist chef-led cuts.
 Cornish suppliers going the extra mile: Kernowsashimi
Cornish suppliers going the extra mile: Kernowsash...
Cornish suppliers going the extra mile: Kernowsashimi
by Henry Coldstream
28 June 2021
Supplying excellent quality fish requires meticulousness at every level, from how it’s caught to the postharvest care. That’s why many of Cornish supplier Kernowsashimi’s fishermen use a Japanese method known as ike-jime to kill certain fish. Henry Coldstream talks to Kernowsashimi’s Dylan Bean to find out more.
 The Bay Tree: preserves with panache
The Bay Tree: preserves with panache
The Bay Tree: preserves with panache
by Great British Chefs
28 September 2020
From piccalilli and chutneys to relishes and sauces, The Bay Tree has become known for producing delicious preserves of all kinds. See how founder Emma Macdonald takes ingredients and transforms them into both time-honoured and more modern jars of goodness.
 Going native: meet the eighth-generation oystermen behind Colchester’s world-famous oysters
Going native: meet the eighth-generation oysterman...
Going native: meet the eighth-generation oysterman behind Colchester’s world-famous oysters
by Kayleigh Rattle
21 January 2019
Colchester oysters may be celebrated around the world, but where they come from – a tiny island off mainland Essex – remains relatively under the radar. Kayleigh Rattle meets Tom Haward, an eighth-generation oysterman, to find out more about the humble family business which processes more than 30,000 oysters a week.
 The bee’s knees: Hilltop Honey
The bee’s knees: Hilltop Honey
The bee’s knees: Hilltop Honey
by Great British Chefs
02 January 2019
After an injury meant he couldn’t continue his work at a coal yard, Welshman Scott Davies turned to beekeeping as a form of therapy. Today he produces and sources some of the best honeys in the world, highlighting the many different flavour profiles this golden nectar contains.
Yes we can: the canned fish renaissance
Yes we can: the canned fish renaissance
Yes we can: the canned fish renaissance
by Great British Chefs
21 August 2018
Fish in cans might not sound like the most exciting aspect of British food culture, but in recent years one company has upped its game and turned this seemingly budget ingredient into something to be celebrated.
 Growing Underground: farming of the future rooted in history
Growing Underground: farming of the future rooted ...
Growing Underground: farming of the future rooted in history
by Ollie Lloyd
04 July 2018
Below the hustle and bustle of London, one urban farm is growing fresh herbs and salads in a converted air raid shelter – and hoping to change the face of farming as we know it.
 Beans and curds: handmade tofu from Yorkshire
Beans and curds: handmade tofu from Yorkshire
Beans and curds: handmade tofu from Yorkshire
by Clare Finney
23 February 2018
It might have its roots in Asia, but inside a small factory in Malton the Knibbs family is creating tofu that’s just as good as anything you’d find in Japan or China. Clare Finney pays them a visit to find out more.
 Mead: a taste of honey
Mead: a taste of honey
Mead: a taste of honey
by Victoria Glass
15 December 2017
Victoria Glass delves deep into the sweet world of mead, an ancient honey-based drink enjoying a new lease of life thanks to a few dedicated artisans.
 Born and braised: how Staub became a one-pot powerhouse
Born and braised: how Staub became a one-pot power...
Born and braised: how Staub became a one-pot powerhouse
by Great British Chefs
27 October 2017
Cast iron is still top dog when it comes to cookware, and Staub make some of the best gear in the business. We take a look at how the Alsace company started and what makes them so special.
 The Foraging Fox: making beetroot beautiful again
The Foraging Fox: making beetroot beautiful again
The Foraging Fox: making beetroot beautiful again
by Great British Chefs
05 October 2017
A glut of beetroot led to Frankie Fox creating a delicious condiment that now lines the shelves of shops up and down the country. We find out more about her beetroot ketchups.
 Dash Water: turning wonky veg into wonky water
Dash Water: turning wonky veg into wonky water
Dash Water: turning wonky veg into wonky water
by Great British Chefs
15 August 2017
After years spent working in the soft drinks industry, Alex Wright and Jack Scott decided to use their knowledge to create something that was both healthy and tackled the issue of food waste. We caught up with them to find out more.
 Britain's best cheesemakers: Cornish Gouda
Britain's best cheesemakers: Cornish Gouda
Britain's best cheesemakers: Cornish Gouda
by Tom Shingler
13 July 2017
When Giel Spierings returned from college to find his family’s dairy farm up for sale, he decided to do something about it. Now, his award-winning cheeses are gaining ground across the UK. Tom Shingler paid him a visit to find out more.
Devon’s black gold: Exmoor Caviar
Devon’s black gold: Exmoor Caviar
Devon’s black gold: Exmoor Caviar
by Tom Shingler
23 June 2017
In a sleepy corner of north Devon, this little caviar farm is bringing British provenance to one of the world’s most famous foods. Tom Shingler talks to Harry Ferguson about caviar farming, the importance of traceability and how it all came about.
Britain’s best cheesemakers: Yorkshire Pecorino
Britain’s best cheesemakers: Yorkshire Pecorino
Britain’s best cheesemakers: Yorkshire Pecorino
by Nancy Anne Harbord
24 May 2017
Nancy Anne Harbord pays Mario Olianas a visit at his home in Leeds to see how Yorkshire Pecorino – the winner of Best Semi-Soft at the Great British Cheese Awards 2016 – is made.
 Pimp my plates: the potter behind Le Gavroche’s beautiful tableware
Pimp my plates: the potter behind Le Gavroche’s be...
Pimp my plates: the potter behind Le Gavroche’s beautiful tableware
by Hugh Thomas
24 April 2017
Hugh Thomas pays a visit to North Street Potters, a small Clapham-based pottery that creates the plates and bowls seen in some of the UK’s top restaurants.
 Retire the fish: inside the world’s first no-kill caviar farm
Retire the fish: inside the world’s first no-kill ...
Retire the fish: inside the world’s first no-kill caviar farm
by Hugh Thomas
01 March 2017
Hugh Thomas pays a visit to Yorkshire caviar farm KC Caviar, where the team have developed a way of harvesting the eggs without harming the fish.
 Fresh is best – in pursuit of great olive oil
Fresh is best: in pursuit of great olive oil
Fresh is best: in pursuit of great olive oil
by Ella Timney
11 January 2017
Ella Timney explores how critical freshness is to the flavour of olive oils, and visits one of Catalonia's finest producers.
 Cornish gold: the story of Rodda’s
Cornish gold: the story of Rodda’s
Cornish gold: the story of Rodda’s
by Great British Chefs
23 November 2016
Thick, silky and with that unmistakable crust, Rodda’s Cornish clotted cream is something that’s been centuries in the making. Discover the story of how this simple farmhouse tradition rose to the top.
 Philip Warren: The butcher whose name is on everyone’s lips
Philip Warren: The butcher whose name is on everyo...
Philip Warren: The butcher whose name is on everyone’s lips
by Hugh Thomas
14 November 2016
Hugh Thomas pays a visit to Warren Butchers in Cornwall to find out how this unassuming business has become the UK’s most coveted supplier among Britain’s Michelin-starred chefs.
NamaYasai: Japanese produce from Sussex
NamaYasai: Japanese produce from Sussex
NamaYasai: Japanese produce from Sussex
by Chloë King
09 November 2016
Chloë King visits Robin Williams and Ikuko Suzuki at their Japanese fruit and vegetable farm and discovers fresh yuzu, Asian pears and Tokyo turnips.
Branching out: the story of Fever-Tree
Branching out: the story of Fever-Tree
Branching out: the story of Fever-Tree
by Great British Chefs
03 October 2016
It took over a year of testing and a trip to Congo to get the recipe right, but now Fever-Tree has managed to corner the market for top quality tonic. Discover the company’s origins and why its tonic water is the mixer of choice for bartenders and drinkers alike.
 Sarson's vinegar: a history
Sharp minds: behind the scenes at Sarson's vinegar
Sharp minds: behind the scenes at Sarson's vinegar
by Great British Chefs
28 September 2016
It's known as the go-to vinegar for sprinkling over chips, but as Sarson's embraces its pickling heritage we take a look at the company to find out what makes this malt vinegar so special.
 Southern stars: the producers of Sussex
Southern stars: the producers of Sussex
Southern stars: the producers of Sussex
by Chloë King
17 August 2016
Chloë King takes a look at three food producers in Sussex that are taking the country's culinary scene to new heights.
Fire and brimstone: The London Log Company
Fire and brimstone: The London Log Company
Fire and brimstone: The London Log Company
by Hugh Thomas
19 July 2016
Hugh Thomas talks to Mark Parr of the London Log Company to see how artisan charcoal is fuelling a renaissance in live fire cookery.
 In pictures: the Cornish seaweed harvest
In pictures: the Cornish seaweed harvest
In pictures: the Cornish seaweed harvest
by Emli Bendixen
19 July 2016
Emli Bendixen heads to the beautiful Cornish coast to watch seaweed pickers in action and discovers just how many different species of seaweed are making their way into our cooking.
 Dorset Snails: putting the gastro in gastropod
Dorset Snails: putting the gastro in gastropod
Dorset Snails: putting the gastro in gastropod
by Hugh Thomas
15 June 2016
Hugh Thomas talks to David Walker about the ins and outs of snail farming, and how the UK's top chefs are starting to use the once maligned product in new, innovative ways.
 Curing in Cumbria: Woodall’s Charcuterie
Curing in Cumbria: Woodall’s Charcuterie
Curing in Cumbria: Woodall’s Charcuterie
by Tom Shingler
11 May 2016
We associate salamis and air-dried hams with the continent, but it's a little known fact that British farmhouses were making their own back in the eighteenth century. Tom Shingler talks to Colin Woodall to find out how his company single-handedly kept this tradition alive.
 Wagyu in Sussex: on the farm at Trenchmore
Wagyu in Sussex: on the farm at Trenchmore
Wagyu in Sussex: on the farm at Trenchmore
by Chloë King
26 April 2016
Chloë King dons her wellies and heads to Trenchmore Farm to discover some of the most beautiful cows (and beef) being produced in the UK.
 Embracing the natural beer haze
Embracing the natural beer haze
Embracing the natural beer haze
by Clare Gazzard
08 March 2016
Clare Gazzard discusses the cloudy subject of natural beer with Julio Moncada – the founder and driving force behind Notting Hill’s Moncada Brewery – who swapped life in Argentina for a craft brewing course and the challenge of persuading customers to love the haze.
 The kids are alright: the rise of British goat meat
The kids are alright: the rise of British goat mea...
The kids are alright: the rise of British goat meat
by Tom Shingler
10 February 2016
Tom Shingler sits down with James Whetlor of Cabrito Goat Meat to learn how he single-handedly created a demand for a new, ethical ingredient – all from four goats on a small patch of land in Devon.
 Hot stuff: talking Tabasco with Took Osborn
Hot stuff: talking Tabasco with Took Osborn
Hot stuff: talking Tabasco with Took Osborn
by Tom Shingler
05 February 2016
The great-great-grandson of the founder of Tabasco tells Tom Shingler how the famous hot sauce took over the world.
 Top of the bottle: a year in an English vineyard
Top of the bottle: a year at an English vineyard
Top of the bottle: a year at an English vineyard
by Tom Shingler
28 January 2016
Nyetimber’s head winemaker Cherie Spriggs talks to Tom Shingler about the seasonality of winemaking and reveals the method used to produce their sparkling wine.
 A prize catch: what makes Alaskan seafood great
A prize catch: what makes Alaskan seafood great
A prize catch: what makes Alaskan seafood great
by Great British Chefs
21 December 2015
We take a look at why Alaska is regarded as home to the best seafood – especially salmon – in the world, and how versatile the fish can be when cooking at home.
 Ale in a world of wine: the Italian craft beer scene
Ale in a world of wine: the Italian craft beer sce...
Ale in a world of wine: the Italian craft beer scene
by Jacopo Mazzeo
27 November 2015
Jacopo Mazzeo uncovers the new wave of Italian brewers, with their own styles, attitude and even special tasting glasses.
 Gin
Distilling talent: the transformation of London’s ...
Distilling talent: the transformation of London’s gin scene
by Great British Chefs
23 November 2015
It may have been the scourge of the capital in the eighteenth century, but now micro distilleries across London are putting gin back on top. We take a look at how artisan producers are pushing the boundaries of this very British spirit.
 Making the grade: a guide to caviar
Making the grade: a guide to caviar
Making the grade: a guide to caviar
by Great British Chefs
23 November 2015
If you really want to pull out all the stops for a special occasion, you can’t get more luxurious than a tin of caviar. Our guide to the different varieties, how to appreciate its flavour and what to serve it with will turn you into a caviar connoisseur in no time.
 Interview with Valentine Warner - Hepple Gin
Valentine Warner talks gin
Valentine Warner talks gin
by Ella Timney
20 November 2015
Ella Timney talks to Valentine Warner about his brand new gin and the joys of juniper.
 Interview with Ed Hughes of Sharp's Brewery
'It's a beer renaissance' – Interview with Ed Hugh...
'It's a beer renaissance' – Interview with Ed Hughes of Sharp's Brewery
by Great British Chefs
13 November 2015
We catch up with Ed Hughes of Sharp's Brewery to see how Sharp's are bringing beer and food pairing into the mainstream.
A hot time at the home of Tabasco
A hot time at the home of Tabasco
A hot time at the home of Tabasco
by Chris Osburn
11 November 2015
Chris Osburn takes a trip to the home of Tabasco to learn more about its origins nearly 150 years ago.
 Lleida: Catalonia's olive oil country
Lleida: Catalonia's olive oil country
Lleida: Catalonia's olive oil country
by Ariadna Boixader
11 November 2015
Ariadna Boixader pays homage to one of Catalonia's prettiest regions and the famous PDO-protected Les Garrigues olive oil that's produced there.
Hiver - Bees and Beers
Hiver: bees and beers
Hiver: bees and beers
by Clare Gazzard
27 August 2015
Artisan brewery Hiver produce honey beer in collaboration with local beekeepers, in particular, urban beekeepers with swarms across London. We talked to founder Hannah Rhodes about honey, hives and heady brews.

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