BBC Good Food Show - Glasgow 30th October - 1st November
The Blackface Meat Company is going to be at the BBC Glasgow Good Food Show for our second year running at the SECC. Amongst many things the Show will have cookery demonstrations by Gordon Ramsay, James Martin and our old friends The Hairy Bikers. Last year we met many of you in person for the first time and it was a wonderful experience - our first really big show.
We will be at stand FLF 1 in the Henrietta Green’s Food Lovers Fair area. So, please come and visit us.We will have seasonal meat and game to buy and there will be some great show offers.
We will have some Mutton and Venison tastings at the show in the first few days, the recipe we are using for the venison is at the end of this email.
For tickets to the show, or more information please go to BBC Good Food Show.
Special offer
For those on our emailing list we would like to offer a little something extra: a free product from our seasonal list up to the value of £7.25 for any box orders taken at the show (free item from our pick and mix page on the website).
Please print out and bring the attached form with you to register for your gift.
If you’re not attending the show please feel free to pass this offer on to friends by forwarding this email to them. They will need to fill it out and bring it along with them to the show.
Name__________________________________
Address________________________________
_______________________________________
Phone no._______________________________
Email address ____________________________
Would you like to be added to our seasonal newsletter list Y/N
Recipe for hot or cold cuts of venison topside:
Take 1 kg venison topside, rub olive oil over the surface and scatter woody herbs like rosemary and thyme over the meat. Loosely cover with tin foil. Place in an oven at 180oC and roast for 45 mins.Remove the foil and continue roasting for 10 minutes.
Remove and rest the meat.This is an excellent way to roast the meat for eating hot and cold cuts from it are moist and tender.
taste so good.
BBC Good Food Show - Glasgow 30th October - 1st November
The Blackface Meat Company is going to be at the BBC Glasgow Good Food Show for our second year running at the SECC. Amongst many things the Show will have cookery demonstrations by Gordon Ramsay, James Martin and our old friends The Hairy Bikers. Last year we met many of you in person for the first time and it was a wonderful experience - our first really big show.
We will be at stand FLF 1 in the Henrietta Green’s Food Lovers Fair area. So, please come and visit us. We will have seasonal meat and game to buy and there will be some great show offers.
We will have some Mutton and Venison tastings at the show in the first few days, the recipe we are using for the venison is at the end of this email.
For tickets to the show, or more information please go to BBC Good Food Show.
Special offer
For those on our emailing list we would like to offer a little something extra: a free product from our seasonal list up to the value of £7.25 for any box orders taken at the show (free item from our pick and mix page on the website).
Please print out and bring the attached form with you to register for your gift.
If you’re not attending the show please feel free to pass this offer on to friends by forwarding this email to them. They will need to fill it out and bring it along with them to the show.
Name__________________________________
Address________________________________
_______________________________________
Phone no._______________________________
Email address ____________________________
Would you like to be added to our seasonal newsletter list Y/N
Recipe for hot or cold cuts of venison topside:
Take 1 kg venison topside, rub olive oil over the surface and scatter woody herbs like rosemary and thyme over the meat. Loosely cover with tin foil. Place in an oven at 180oC and roast for 45 mins. Remove the foil and continue roasting for 10 minutes.
Remove and rest the meat. This is an excellent way to roast the meat for eating hot and cold cuts from it are moist and tender.
Yours seasonally
Ben Weatherall