Impending Food Shortage: The Latest UN Report Cites Climate Change - But What About Meat Production?

Sue Cross | Posted 31.03.2014 | UK
Sue Cross

THE LATEST REPORT FROM THE UN's Intergovernmental Panel on Climate Change predicts a 2% drop in the world's agricultural crop yield every 10 years until the end of the century. There are dire warnings of food shortages.

Happy National Butchers Week - Why Not Celebrate With Some DIY?

Sam Wass | Posted 25.03.2014 | UK Lifestyle
Sam Wass

We thought we'd invite you to set yourself a challenge; to create DIY bacon, to understand the passion, care and attention that goes into this age old process. Below we have outlined the method, which is much easier to follow than you might realise.

Lamb Meatballs With Fava and Minty Yoghurt

Lucy Parissi | Posted 24.03.2014 | UK Lifestyle
Lucy Parissi

I've lived in London for most of my adult life - longer, in fact, than I lived in Athens where I grew up. I don't get nostalgic about Greece very often, but I do miss the food, especially when it's sunny. My mind wanders to the island of Skiathos and having mezedes at a favourite harbour taverna washed down with an ice-cold Amstel...

Learning Whilst Dining - The New Trend on the London Restaurant Scene

Lucy Self | Posted 11.04.2014 | UK Lifestyle
Lucy Self

Just when you thought that street food pop-ups, build-your-own-tasting-menus and fish cooked with nothing but lime and love was enough, that crazy culinary world has thrown another trend into the pot. The brainy dinner.

Vegetarian Taxidermists: How Does That Work?

Margot Magpie | Posted 12.03.2014 | UK Lifestyle
Margot Magpie

I get several vegetarians and vegans signing up for my taxidermy courses in London each week, which baffles people. How does that work? Being vegetarian and doing taxidermy do not seem like compatible lifestyle choices. Or are they?

Is Having a 'Butchers' in the Window Really All That Bad?

Sam Wass | Posted 27.02.2014 | UK
Sam Wass

A butchers shop in Suffolk has removed hanging carcasses from its window display following a public letter campaign. While I empathise entirely with those who would rather not see "mutilated carcasses on display" this could be a watershed moment in the sanitising of meat marketing.

Farmageddon, the True Cost Of Cheap Meat

Sue Cross | Posted 19.02.2014 | UK
Sue Cross

The world's demand for meat is growing and the population is rising. And so the pressure to increase production is escalating at a stupendous rate. The future of farming could go two ways.

The Endless Beat of the Burger

Lucy Self | Posted 15.04.2014 | UK Lifestyle
Lucy Self

n the eight years I've been writing about food, London's (and subsequently the rest of the country's) obsession with burgers has been steadily building. I've written countless articles on the comings and goings of the patty power players.

'Chewing the Fat' - A Defence of Meat in the Fight Against Obesity

Sam Wass | Posted 06.04.2014 | UK Lifestyle
Sam Wass

With the 'sugar vs fat' debate gathering pace across the media, dieticians and dinner tables, I want to give a case for fat that is not often debated. When it comes to meat - fat is good and fat is tasty.

Giving A Veggie A Bad Name

Esther Hayden | Posted 08.03.2014 | UK Entertainment
Esther Hayden

Former Smith and Meat Is Murder singer, Morrissey has once again made his blinkered views known on meat eaters. Branding belief in the abattoir equal to support of Auschwitz, he has definitely taken a step in making vegetarianism appear like an extremist religion.

What the Angora Farming Exposé Means for Animal Rights

Maria Chiorando | Posted 19.02.2014 | UK Lifestyle
Maria Chiorando

Since PETA's much publicised exposé on angora rabbit farming was released, several retailers have decided to stop stocking the product in their stores, which is good news, but it's likely that it's a calculated decision, now that the ugly face of the practice has been revealed to the public.

Have We Been Eating Dog Food Meat Unknowingly?

The Huffington Post UK/PA | Posted 12.12.2013 | UK

Meat meant for dog food – which contains hides, hair, feathers and bones – could have ended up in the human food chain, a report has warned. A...

Seasonal Food Inspiration From Great British Meat Co

Sam Wass | Posted 02.02.2014 | UK Lifestyle
Sam Wass

When roasting, to avoid your bird from drying out there are a number of tips I would recommend. Choose two birds or meat joints to roast for the big day instead of a large one alone. Continually baste the bird in its own juices while cooking and allow plenty of resting time before carving and most importantly, avoid over-cooking.

Muslims And Jews Unite In Polish Meat Case

The Huffington Post UK | Jessica Elgot | Posted 29.11.2013 | UK

A coalition of Jews and Muslims is to lodge a legal complaint against Poland, complaining of unfair treatment because of the ban on ritual slaughter. ...

Boys, Boys, Boys, Food Tube's Looking for a Good Time

Jamie Oliver's Food Tube | Posted 23.01.2014 | UK Entertainment
Jamie Oliver's Food Tube

This week's Food Tube outpouring is sponsored by testosterone! Its been all about our red blooded males and the channel has been flexing its cooking muscle. First up the man himself, Jamie Oliver got stuck in in the kitchen. It's all ripping spinach and a great hunk of granite. If you want to know how to make a serious calzone, this is the video for you...

'I Like Faggots': Brit Banned From Facebook After Meaty Treat Gets Lost In Translation

Huffington Post UK | Sara C Nelson | Posted 01.11.2013 | UK

A 54-year-old man has told how he was banned from Facebook after posting that he ‘liked faggots’, in reference to the British meatball of the same...

The Pheasant Shooting Season Begins On October 1st...

Sue Cross | Posted 28.11.2013 | UK Lifestyle
Sue Cross

The pain the birds are subjected to when their beaks are cut has been compared to the pain humans' feel when a limb is amputated since, under the hard outer layer, beaks have blood vessels and nerve endings which make them as sensitive as fingers are to humans.

Recipe of the Week: Beef Fillet With Rocket Salad and Zucchini

Theo Randall | Posted 27.11.2013 | UK Lifestyle
Theo Randall

This is a very simple recipe to do but it is very important to use good beef. The combination of the very thin courgettes, rocket, parmesan and seared beef is very delicious especially if you add a few drops of good balsamic vinegar.

The Simple Solution to Cooking on a Budget

Louise Bond | Posted 15.11.2013 | UK Universities & Education
Louise Bond

This summer I noticed a growing number of 'helpful' programs on how to cook on a tight budget. The need for such advice couldn't be greater, with ever increasing numbers turning to food banks to provide them with the essential ingredients they need to survive. And yet, with the demand for useful information so high, the most reasonable suggestion has yet to be forcefully made.

You Are What You Eat Ate

Shannon Cooper | Posted 15.10.2013 | UK Lifestyle
Shannon Cooper

Food is our fuel, it can be our best form of medicine or our slowest form of poison. Every cell in our body can be affected by the fuel we feed them. If we feed our body crappy-quality damaged vegetable oils that is what then makes up our cells or damages them.

Lab Meat Or Rearing Animals On Factory Farms: Which Is the More Unnatural?

Sue Cross | Posted 09.10.2013 | UK Lifestyle
Sue Cross

'Cultured beef', 'shamburgers', laboratory meat. Those who are put off the idea of eating meat that has been processed from the stem cells of an animal and developed in a laboratory say its unnaturalness is the principle reason for their distaste. But when animals are reared intensively for meat that is hardly more natural.

The World's Most Sustainable Burger

Philip Lymbery | Posted 04.10.2013 | UK Tech
Philip Lymbery

The food and farming world, as we know it, is about to change. The world's first 'in vitro' burger is being cooked and eaten in the public eye, today. It's an extraordinary moment, and one that I have been waiting for with baited breath.

Not for Human Consumption: The Fastest of Fast-Fattening Diets Are on Factory Farms

Sue Cross | Posted 28.09.2013 | UK Lifestyle
Sue Cross

Small farmers who rear their animals in a natural way call in vets to treat them when they are ill; meat industrialists do not. This business is all about providing food that is as cheap as it can possibly be. Keeping prices down means the industry cannot afford to care about the animals.


Luke Holder | Posted 08.09.2013 | UK Lifestyle
Luke Holder

Once I'd brought the cow up to the kitchen I took it to the butchery room where three of us started the break down process, which means separating the primal cuts from the bone and utilising the secondary cuts for charcuterie. There's way more to it than I had thought - from the brining of the meats to the spice salt cures and the rest!

Becoming a Vegetarian... and Returning to Eating Meat

Beth Brookfield | Posted 03.09.2013 | UK Lifestyle
Beth Brookfield

It is only in the last year that I have started eating beef and lamb. For a long time the thought of eating red meat still put me off and made my stomach turn. However, I eventually began craving that too. Becoming a food blogger really helped as I felt like I couldn't dine at all these amazing restaurants and never try the steaks.