As National Butchers Week continues, a customer in the shop asked Lewis what was the point of this sort of event? It’s a good question and the answer is simple, it is to promote the skills of butchers throughout the UK.
This week at Lewis of Radlett we are celebrating British Pie Week with offers and tips on fillings and flavours. But have you ever thought about how the pie came into our cooking heritage?
Mint with lamb, apple and pork ever wondered why these go together? Why do we have horseradish with beef or lemon with chicken? And how come those well known flavour combinations work so well?
If music be the food of love, then cook Chateaubriand this February 14th for Valentines Day. Forget the over-priced wilted red rose and silly cards, do something special and cook your loved one a meal to remember.
It’s been a lot of hard work and we’ve had to pull in some favours, but it’s all done and our lovely new butcher’s shop is now open in Watling Street, Radlett.
We can’t speak Welsh but we can sing it’s praises! – Why Welsh lamb is one of the best.
I popped into my local supermarket the other day (no, not for meat!) and noticed they predominantly sold only lamb from New Zealand. It got me thinking, why would anyone buy lamb that has been shrink wrapped, frozen, then taken six weeks to travel over 11,000 miles to England, when you can buy the best lamb that’s from Wales.