Artisan Cumberland Sausages

15/02/2021

  The UK is a historic sausage eating country, with over 400 different kinds of sausage produced nationally with the majority being regionalised. The British consume millions of sausages every day and we even raise special kinds of pigs to produce the right kind of texture, flavour and fat content. When you think of British … read more

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Scottish Salmon

  The most important aspect and at the heart of all we do at The Artisan Food Company is the sourcing and procurement of our produce.  All out produce needs to be sustainable and of the highest quality which is why we use skilled artisan fishmongers and producers who align in this way of thinking. … read more

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How do I get crispy skin on my fish fillets?

  A question I get asked a lot is “ how do I get crispy skin on my fish fillets? “ To fry the perfect fish portion such as our seabass or salmon fillets, ensuring you end up with wonderfully crispy skin and soft and juicy flesh,  comes down to a little bit of skill … read more

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Line Caught Cod Fillets

  With our seas being trawled dry, it’s never been more important to buy sustainably caught fish. Our cod is line caught and always from sustainable and artisan fishmongers.  There simply isn’t an abundance of fish in the sea anymore and the artisan fishmongers and trusted suppliers we work with are set on doing our … read more

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Quality – From farm to plate.

  The way to achieve a finished meat dish of high quality obviously starts with a quality product and that is exactly what we strive for at The Artisan Food Company. We only use trusted artisan butchers who have the same beliefs in sustainability and traceability as we do. We have a moral obligation to … read more

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Corn fed chicken

  The humble chicken has a vast number of uses and as meat is incredibly lean with little fat.  Our chickens are always free range and in this case,  also corn fed which adds to the texture and increased flavour.  Something which is always top of our list at The Artisan Food Company. The skin … read more

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Italian Rosemary

04/02/2021

Rosemary is an extremely important herb in cookery and never more so than in Mediterranean foods.  Italy provides the ideal climate for growing this flavoursome herb. In Italy, rosemary is quite often used to flavour roasted and grilled meats, poultry and fish. It is regularly paired with garlic, wine and vinegar.  When grilling, it’s a … read more

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Italian Romano Courgettes

A great addition to any meal but also extremely underused and very adaptable,  the wonderful and flavourful Romano courgette is a worthy inclusion in our Gourmet vegetable boxes. Famed for its distinctive ribbed stems. It has excellent flavour and texture, not producing masses of water when cooked, even when quite large and is quite often … read more

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Sicilian Datterini Tomatoes

Datterini is a small oblong tomato distinctive of the Campania region of Italy, appreciated for its natural intensive sweet taste. Ideal for sauces, especially for pasta and pizza or best added as a stand-alone ingredient at the last minute to retain their shape and intense flavour. Datterini tomato sauce base. Ingredients 1 carrot, roughly chopped … read more

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Italian Striped Aubergine

22/11/2020

The distinctive looking purple striped aubergine is grown mostly in Southern Italy and is quite often used to prepare classic Italian dishes like parmigiana and caponata. They are sweeter than the classic dark purple ones, this is well suited for grilling, then drizzled in raw olive oil and fresh mint leaves. Due to their sweeter, … read more

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Tarocco Blood Oranges

Tarocco is said to be the most popular table orange in Italy and it is thought to have derived from a mutation of the ‘Sanguinello’. There are three main varieties of blood oranges available,  all coming with that crimson red blush. The tarocco which is the lightest in colour and available during the months of … read more

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