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At Donald Russell, we have a wide variety of steaks, from tender fillet and juicy ribeye to lesser-known cuts like onglet or bavette. Whichever type you chose, proper cooking is the key. The difference between rare and well done is only a matter of minutes and cooking it...
As January draws to a close, Burns Night provides a great excuse to serve up a stylish supper at home. To celebrate Scotland’s most famous poet, Robert Burns, we have partnered with our friends at Kocktail, experts in creating world class cocktails, who have shared some delicious recipe...
A turkey is the most common popular centrepiece on British tables at Christmas time. It is important for many people to perfect their meals to impress family and friends. The first step in doing this is selecting the right turkey for you. In this blog, we have put...
When buying cuts of meat do you value the quality most of all? You might get some good cuts one week and then be let down the next week by your local supermarket. If you want consistently great tasting meat, have you considered trying a traditional Butcher? Not...
There are many types of steak cuts, some more different than others. They come in a variety of shapes, tastes and prices. Sometimes understanding the different types of steak can be confusing, so we are here to help. We will cover key characteristics, tastes and flavours, serving suggestions...
Have you ever wondered where the name came from? One of the quirks of the English language is our many nicknames for things. Here in the UK, for instance, sausages are affectionately known as ‘bangers’, as in ‘bangers and mash’. This dates back to before the Second World...
