More stock now available, but please be quick to avoid disappointment. Back for an unprecedented fourth appearance, Swaledale are incredibly proud to collaborate once again with Andy Oliver @oliverandy and the team at @somsaa_london with a limited run of sai ua. Of Northern Thai origin, this sausage is characterised by its complex flavours, and is a highly anticipated favourite among our community of customers. Join Andy as he shares insights on the best ways to cook this distinctive sausage—ideally slowly grilled over charcoals, the smoke providing an authentic flavour that works so brilliantly with the spice and fragrance of the sausage. Perfect served with fresh salads, sticky rice and a cold beer. @mark.dobbie co-owner of som saa, suggests a salad of pounded cucumber, peanuts and beans. Find this recipe and more on our journal, link in bio. #somsaa #thaifood #suiua #london #restaurants #collaborations

A challenging month of rain and hail, yet chefs we work with have begun to embrace the chorus of spring on their plates. To start with @chefprah with a finely cooked pork collar chop. Some chefs were lucky enough to get their hands on some ex-dairy Jersey we had in the ager, cooked expertly by the team at @rondoldn. @angelacooking cooking up a storm with @james_ferguson_78 for a special guest chef dinner at @kinneucharinn. @anchorhopecut worked their unique brand of magic with this flank steak, chips and watercress – simplicity at its very best! Another fine example of a pork chop in London, using the London porker aka middle white chops, cooked by @harry_kaufman at the @theclarencetavern. More lamb as it is spring served by @manlike.luke of @caia.london Stuffed veal brisket, lentils and salsa verde by @petea25 of the much-loved @cantonarms A truly delicious looking selection! We look forward to seeing all the menu creations over May. Thanks chefs! #chef #cheflife #chefstable #cheflondon #chefmanchester

British Beef Week has arrived, and let's be clear, there's no beef without cattle. For us, it's an opportunity to acknowledge our collaboration with native breeds like these Belties and the efforts of organisations, such as our friends at the @rbstrarebreeds, who strive to safeguard them. This winter and spring have been among the wettest on record, yet we take pleasure in working with cattle that freely roam year-round in pasture, primarily in the hills. Our farmers, mindful of conservation efforts, have intentionally decreased sheep numbers to enhance biodiversity. Our cattle graze with less selectivity, aiding in the management of rough vegetation and facilitating the growth of more trees. This is but one of numerous reasons why native breed cattle hold a special place in our hearts. They are inherently tied to this land, flourishing in their natural habitats, be it in the margins or atop the hills, maintaining their short, sturdy stature. Conversely, continental breeds struggle in these landscapes, depending on lowland grazing and soya supplements for survival—a farming approach incompatible with our vision for the future. These native breed cattle and the dedicated farmers that champion them have watched quietly as the world and farming has sped up and expanded beyond recognition, regardless of the wider costs and implications for the land on which they are farmed. Now many are realising that this is what great British beef is. Whilst it is about the flavour, the marbling, and how long it spends in a fancy salt chamber, it’s also just as much about how it is farmed. To us, that matters!   #britishbeefweek

We’re thrilled with the collaboration series at Swaledale Butchers, showcasing fantastic chefs and restaurants. Our latest project features @matthewryle from @maisonfrancoislondon, a leading figure in London’s all-day brasserie movement. Matthew and his team are masters of classic French cooking, and it’s a privilege to work with them. Our first choice for this collaboration was obvious: the quintessential bistro dish, Entrecôte & Peppercorn Sauce. The sauce is rich and creamy, with a hint of peppery warmth, perfectly complementing a medium-rare entrecôte steak. Add frites, a crisp salad, and a glass of red wine, and you have the ideal French dining experience. You can order this special collaboration via the link in our bio. #collaboration #steak #classiccooking #frenchfood #london

Who here amongst us, loves classical French 🇫🇷 cooking? We do, so whilst in London last week we popped in to see the master of the classics, @matthewryle at the lovely @maisonfrancoislondon

It’s a joy to support new entrants into farming, with (when needed) mentoring from the network of Swaledale farmers. Arry Young and his father, Oliver, are first-generation farmers. Driven by Arry’s passion, they’ve started a small herd of Highland cattle with the initial support of our dear friend Robert Phillip, on land overlooking the Rossendale Valley. We’re excited to see Arry’s hard labor soon grace the tables of #Manchester’s restaurants and beyond. Remarkable, really, for an 11-year-old braving the rain and all sorts to follow his farming dream—a great reminder that passions are born; you’re not always born into them. Who here thinks Arry is off to a great start in his farming journey?

Since the day we started trading, this has been our bread and butter, our raison d’etre. Sourcing native breed cattle, from local farmers, using traditional methods. Then butchering and ageing them in-house and delivering them to some of the most talented chefs in the country. This Dexter from Jim Mallender has been beautifully captured by Tom (@tom_saunderson ) at the beginning of its journey through Swaledale butchers.

It’s taken its sweet time to arrive, but, as they often say, good things come to those who wait and Spring is most definitely a good thing. Here is our in-house forager / chef / top bloke George Ryle, being struck by the beauty of the natural surroundings at this time of year. The air was fresh, the birds were in full voice and the green shoots of Spring had begun to raise their heads through the topsoil. The sense of seasons changing was palpable, and the words were hard to commmunicate. Of those green shoots, the most prominent and exciting are those of wild garlic. So abundant in these parts, it is one of the true highlights of the British seasonal calendar. As an ingredient its distinctive flavours are wonderfully versatile - whether raw, wilted, fermented or used in braises it lends its unique character to many a dish. But also, outside of the kitchen, it serves a purpose as a marker of Spring. Its presence signifying the end of winter and the optimism for the months to come. Keep your eye out for recipes and products containing this fantastic native plant over the next few weeks 👀 #swaledale #yorkshiredales #wildgarlic #spring