Less, but better.

Roasted thyme gammonAs a country, we are eating more meat than ever before. With an abundance of cheap offers ranging from fast food outlets to supermarket deals, meat is now relatively economically accessible for everyone. The quality of this meat is however highly debatable.

Not only does this increased meat-centric intake affect our diets and health, it also affects the environment. The way we produce meat, and the amount we produce, is simply unsustainable and in the 21st century sustainability in food production is paramount. UN statistics also put the average person in the UK as eating 82kg of meat per year!

The new How Much Meat” campaign launched by Guy Watson from Riverford aims to encourage people to eat less meat in small manageable ways such as dropping meat one day a week or stretching it a bit further by using leftovers into other recipes.

It’s impossible to not acknowledge this less, but better principle of eating meat. At field&flower we advocate quality over quantity, and it’s all of us, as consumers, who contribute to and dictate the markets production. Not only is our free range meat raised sustainably and more eco-friendly, it is also much more tasty than industrially farmed meat.

With our regular subscription boxes, we aim to provide our customers with a way to support this sustainable policy. Our meatboxes are designed to feed a family for four weeks, based on the principle of 3-4 meat-based meals per week. With our small regular box currently at £55, this works out at an average of £13.75 a week spent on your meat intake. We also offer over 150 cuts of meat online to give you the opportunity to try out some lesser known and more economical cuts of meat. Of course it’s nice to have that rib-eye steak every now and again but have you also tried cooking with the more moderately priced yet no less delicious cut that is beef shin?

FieldFlower1536557At field&flower, we are committed towards promoting a healthy lifestyle and for creating a sustainable way for our farmers to rear meat ethically for our customers. For example, our pig farmer Rob Mercer says “we are very passionate about the environment we work in and believe that it is vital to ensure that it is maintained for future generations.” – which is why he now has solar panels on his sheds to harness the suns energy to produce electricity for their cold store and buildings.

It is a simple commitment, but one that if followed can transform the way we live and eat for the better. Will you be joining us?

Meet our in-house chef #AskAlice

New new Ask AliceMeet Alice, the latest member of the field&flower team. With a wealth of experience in the food industry, Alice has an extensive knowledge of all things food and is ready to help you fall in love with cooking (if you haven’t done so already)! Alice is going to be bringing you new weekly recipes and helpful tips. If there’s anything you would like to see on our website, just let her know by completing a form on the website here.

We took the opportunity to quiz her, whilst she takes a break from the field&flower kitchen!

So Alice…

How did you first get into cooking?

I’ve been cooking since a young age. I had my first job in the catering industry when I was 16, working as a part-time food assistant in a café. Since then I’ve been fascinated by cooking. Prior to joining field&flower, I was working in the street food industry with my own business, and also working with several other independent food businesses. I’ve learnt so much during this time and am really happy to have joined the field&flower team and share my love of good quality meat and cooking with our customers.

What’s your favourite comfort food dish to cook?

Polish food! Polish dumplings called pierogi, filled with ox cheek and horseradish, which are fried in butter with onions and black pepper. I also love making a stew called Bigos (also known as Hunters Stew) which is very rich, with pork shoulder, smoked bacon, kielbasa (Polish smoked sausage), prunes, sauerkraut and wild mushrooms – it might not sound the most appealing but you’ve got to try it.

What’s your favourite cut of meat and why?

I love to cook with cheaper cuts of meat, like ox cheek and beef shin. They may take a while to cook, but with patience and a bit of love, you can make a super tasty stew or casserole with just a few simple ingredients.

What’s your favourite steak cut?

Onglet or flat iron. They both have a great taste when cooked rare/medium-rare and they stand up to great flavours.

Who is your favourite chef and why?

I’m currently loving Olia Hercules, she is a fabulous chef championing Eastern European cuisine, bringing exciting new flavours to the table through her cookbook Mamushka and supper clubs in London. I’m also a big fan of the old classics like Keith Floyd and Rick Stein.

 How do you like to cook your eggs?

Poached or scrambled (with lots of butter). I have eggs for breakfast every morning! The fresher the better, and of course, free range.

What are you most looking forward to with your new role at field&flower?

I’m excited to get creative in the kitchen and design new recipes for our customers. I’m also looking forward to helping our customers with any enquiries about our products and putting together tutorials and guides on how to cook our meat. If you have any questions get in touch on the Ask Alice page or use #ASKALICE on social media.

Find Alice on twitter using the #AskAlice or tag @fieldandflower