The development kitchen here at Swaledale is full of potent aromas this week as we make the preparations for this month’s collaboration. We have teamed up with the incredibly charming and talented people at @rambutan_ldn and this meeting of minds has lead us to a very exciting point; four aged, native breed mutton chops in a Jaffna style marinade. Curry leaves, Kashmiri chillies, coriander, fennel seeds, black pepper, cumin and turmeric contribute to a heady spice blend. Ideal for grilling over coals – blistering fat and lightly charred flesh, ready for a good squeeze of lime juice and some fried curry leaves. Cynthia reckons they’re best served with ice cold beers and maybe a carrot and daikon sambol… and who are we to argue?? #rambutan #collab #muttonchop #butcher

It takes a farmer’s eye, sharpened by years working with a native breed, to pick out a future stock bull. The Highland breed, one of the UK’s most native, demands that extra understanding of its shape, temperament, and character. This young fine fella is called Jock Robert of Hellifield, born 3rd April 2024, sired by Jock of Sguir Mor, a stock bull from Oban, tracing back to the Mottistone line. His dam, Aingeal of Hellifield, is seven years old and sired by McLean of Allanfearn. This is farm chat for being ‘well bred’ or ‘of good stock’! “From a young age he had something about him. Good bit of shape, character and presence. The breeding just backs that up for us,” says Andy Lambert, who now watches over him. Named in honour of Robert Philip, who passed earlier this year. #highlandcow #farming #stock

What could possibly go wrong with a group of young teenage boys and girls in a sausage-making room? Absolutely nothing! The delightful Lothersdale Young Farmers toured our butchery earlier this week, met some of our skilled butchers, and discovered firsthand how their hard work is transformed into delicious food. A truly enjoyable day showing that the future of food and sausages are in very capable hands! #Youngfarmers #butcher #farmtofork #yorkshire

The Black Welsh Mountain Hogget meat sits somewhere between lamb and mutton on the flavour and texture spectrum. With an extra summer on pasture, hogget develops a richer, more mature flavour than lamb, yet retains a tender quality that’s not as robust as mutton. It offers the best of both worlds – a truly exceptional meat to cook with. Linda & Bill Price’s Black Mountain Hogget Meat Box is now available to order! Link in bio. #Rarebreed #meatbox #hogget

Linda and Bill Price farm in the rugged beauty of the Walden Valley. Their farm is an embodiment of the landscape, perched on steep slopes with the highest point reaching 320 metres above sea level. Farming here requires resilience, a deep connection to the land, and the patience to let nature dictate what can be reared. Linda and Bill work with a small number of native and rare breed animals, all in harmony with the environment around them. Their dedication to conservation and preserving rare breeds is clear in the exceptional quality of the meat they produce. The Black Welsh Mountain hogget is a reflection of their thoughtful, deliberate approach to small scale farming on the challenging slopes of the valley. Historically, this area has long ties to Welsh migration, dating back to 1270. In fact, the name ‘Walden’ comes from Old English, meaning ‘Valley of the Welshman’. Black Welsh Mountain sheep, as their name suggests, are perfectly adapted to steep, wild terrain. They thrive in conditions where other livestock would struggle. Hogget meat box available to order now! Link in bio.

Some lovely looking food in our roundup this month, the quality and creativity of the people we work with always impresses us. This is a wonderful time of the year to be cooking, as the collection here shows. We are sneaking one in from the end of August as it looked so bloomin delicious - @thisisrosiehealey putting together an epic plate of food @rbarker_ looked like he got the cuisson spot on here with this T-bone @restaurantclimat The kua prik curry with grilled venison is a mouth-watering plate from the team @kolae_london On the theme of venison, this classic line up from @gardenmuseumcafe looks like Autumn on a plate @kittyfishers doing their thing with our wing ribs of beef, their signature green peppercorn butter is a winner Roast beef @anchorhopecut always looks like the bomb It feels like the perfect moment for a Toulouse sausage on a bed of buttery mash and a pool of glossy sauce - @jackson_boxer obviously feels the same All aboard the game train @primeur_restaurant @theclarencetavern really are the kings of the weekend sharing platters. A pork shoulder chop and a roast chicken both looking stunning @qualitychop do a roast grouse and all the trimmings better than anyone.

At the end of September, we’ll start seeing a lot of older animals coming in—hoggets, cull cattle, and cull yow/mutton. With that comes some exceptional produce. The colours and flavours are unique, something only a specialist butcher can offer to chefs as it becomes available from our smallholders and farmers. We’ll be checking our stock at the start of each week to see what’s at its best or coming into prime condition for our chefs. We’ve got some exciting things arriving in October, November, and December. This time of year, right up to Christmas, often brings some of the best meat our farmers produce. #beef #butcher #chefslife

A brace of partridge epitomises the very best of early autumn! Partridge and game birds in general, with their distinct flavours, blend harmoniously with the seasonal bounty - this is the traditional time of year for the harvest moon and that is reflected in the abundance of fruits, mushrooms, grains and greens that this unique moment provides for us. It ushers in a period rich with culinary promise, a change of focus in the cook’s mind. With this in mind Swaledale Butcher's are teaming up with The Garden Museum Café, @gardenmuseumcafe where Chef Myles Donaldson @myles147 showcases the simplicity and elegance of British cooking, touched with European influences. This partnership has produced a special combination: a brace of partridge with damson jelly, highlighting the vibrant tartness of late-summer damsons. Enjoy this dish with barley, cabbage, and watercress, drizzled with a rich game sauce—a quintessential British meal that’s both fresh and fulfilling. You can order the brace of partridge with the Damson jelly via Swaledale Butcher's website or via the link in the bio and find the recipe by Myles on the journal. #seasonal #partridge #eatgame #yorkshiredalesnationalpark