The Meat Lovers Guide

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This is designed to be a source for original and classic recipes on meats of all kinds including tips on buying and cooking.
This is a section aimed at those who appreciate meat, who care about the product and its source and refuse to compromise on quality. From traditional English to classic French bistro and haute cuisine.
Please browse our Global Food Market pages for more recipes and information.

 

 

Beef Buying, roasting, braising & boiling
Pork Roasts to racks, pates to hams
Lamb Stews to roasts, mutton to moussaka
Poultry Roasting to stir frying
Game Partridge to Pigeon, Pheasant to Grouse
Offal Recipes from around the world
Cured Meats Dry cures to confit
Recommended Reading Elizabeth David to Fergus Henderson

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