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- RT @afoodfestival: Did you know mutton is only classed as mutton if the sheep is over 2 years old? Find out more about this under appreciat… 2 weeks ago
- RT @LeggeBourke: Posted on SM by tourist @TowerOfLondon @WelshGuards You don’t often see these key moments of section commanders lookin… 2 weeks ago
- Want to know why pasture-fed meat is different? Watch this: youtube.com/watch?v=OQT6dr… 2 weeks ago
- So excited to be awarded Two Stars @guildoffinefood Great Taste Awards 2019 for our organic pasture-fed hogget shou… twitter.com/i/web/status/1… 3 weeks ago
- RT @scully_ldn: Scully, Mayfair: ‘The cooking is vivid, inventive, idiosyncratic’ | Jay Rayner theguardian.com/food/2019/may/… 3 months ago
Monthly Archives: February 2011
Oops!
Only yesterday I was smugly telling a friend that we were not starting lambing until the first week of April – (Remember the saying that Bonfire Night makes April Fools?). I went up to feed the sheep tonight and heard … Continue reading
Posted in Abergavenny, About, Lamb, Market Kitchen, Organic, Welsh
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