Lifestyle

Our celebrity cook, Annie Assheton, looks at one of the healthiest and most versatile meats – discover her venison recipes...

Our celebrity cook, Annie Assheton, is making the most of the glorious weather with summer salads and other ‘no cook’ recipes...

Ian Welch is back in the Farlows kitchen taking a look at one of the finest of all game meats, venison. He includes a brilliant and highly topical recipe for a ‘substantial‘ venison Scotch egg as well as a few Christmas recipe suggestions...

Halloween may be going virtual this year but you should still make the most of your pumpkins! Ian Welch is back in the Farlows kitchen to show you how, with both sweet and savoury delights...

Lockdown baking became a 'thing' - or at least it did if you could source some flour, now everyone is baking and ‘proper‘ bread is back on the nation‘s menu. ‘Thank goodness for that‘ says Farlows' marketing manager (and regular cook), Ian ...

We are living in a changed world and are all finding innovative ways in which to manage our day–to–day lives. Cooking – baking in particular – is becoming increasingly popular and the Farlows team is spending a lot of time in the kitchen. Ann...

It’s game season and our celebrity cook, Annie Assheton, is keen to ensure we all make the most of pheasant...

Autumn has been slow to arrive this year but Annie Assheton is now looking forward to comforting earthy flavours and a little indulgence...

There has been a long association between Farlows and Tusting and here, as part of an occasional series of blogs by the craftsmen and women we work with, Gillian Tusting looks at Tusting’s rich history...

We are delighted to have our celebrity cook, Annie, back in the kitchen, looking at ways to make your salmon dishes sing and her cured salmon with horseradish cream recipe is a real crowd pleaser...

Our celebrity cook, Annie Assheton, takes a a look at recipes that will help you to make more of your trout...

It is the time of year when many of us have a few end of season pheasants lurking in the freezer, so we asked Annie Assheton to provide some culinary inspiration...