With the world population set to reach more than nine billion by 2040, our meat-oriented diet is looking unsustainable. But what is the answer? To try and find a solution, The Caterer, in partnership with Quorn ... Read more
One word comes to mind when thinking of Hawksmoor: meat. And in that regard, Hawksmoor: Restaurants & Recipes – doesn’t disappoint. As well as being crammed full of cracking advice on creating the perfect steak ... Read more
The recent renaming of Ynyshir marks a new era for Gareth Ward, Sat Bains’ protégé. Michael Raffael discovers how star ingredients, such as locally produced Wagyu beef, are helping the west Wales restaurant wit ... Read more
Ageing meat in a salt chamber for up to 100 days gives it a depth of flavour that can redefine recipes and have customers queueing for a taste of a new delicacy. Russell Brown visits Udale Speciality Foods’ new ... Read more
Almost three in 10 (29%) people have cut back on eating meat in the past 12 months, with a further one in 10 saying they were considering reducing their meat intake or cutting it out completely.