Blog

  • A month of celebrations for British Food
    September 19, 2017
    This month is a smorgasbord of fabulous meaty celebrations! Firstly we had #lovelambweek - which highlighted how truly wonderful the lamb we produce in the UK is and how we should definitely eat more of this flavoursome meat (and not just for Sunday lunch). Later on this month, we have National Sunday Roast week, as well as British Food Fortnight. All of these events come at a time where the harvest is celebrated and the seasons are changing and we welcome the slightly cooler weather, making us want to whip something up that is delicious, comforting and warming. The British harvest brings an array of autumnal vegetables, squashes, courgettes, celeriac, potatoes which are all perfect companions in stews, pies, and roasts. So we have compiled a whopping 14 delicious ideas  (one for each day of British Food Fortnight) for you to try using some top quality meats from our stores! 1. Sirloin Steak 2. Chicken Breasts 3. Pork Belly 4. Stewing Steak 5. Streaky Bacon 6. Pork Fillet 7. Lamb Shoulder 8. Chicken Thighs 9. Sausages 10. Sausage Meat 11. Burgers 12. Roast Beef 13. Lamb Chops 14. Chicken Drumsticks Feeling inspired? Visit the Buy Online section on our website to purchase!
  • Top Tips for a Great British BBQ
    August 18, 2017
    The weather forecast is looking (mostly) good, friends diaries are checked and you are up for the challenge of hosting a BBQ! Whether you are a low and slow or a quick banger and 'I'm done' kinda cook, we've put together some of our top tips here for you. 1) The right equipment - Don't get us wrong gas BBQ's are great but we advise to go charcoal and make sure it has a lid to lock in the smokey flavour. 2) Get the right fuel -  If you can buy lump wood charcoal, it is the most natural and if you want to go further hickory and oak chips are great with fish and pork and apple wood is great with most meats. 3) Patience - Wait for the right moment to cook. The best way to test the heat is with your hand. Hold your hand about 12cm/5inches above the grill and see how long you can hold it there comfortably (ie. without screaming). 6 seconds = low heat 4 seconds = medium heat 2 seconds = HOT Control the heat by putting put all the coals to one side, so you have a mega-hot side and one with no direct heat. 4) Get the best tools - Get yourself a heavy-duty oven glove and maybe even a fish grill (clamp/clip/basket thing – we’ve no idea what they are called). The one bit of kit you simply must have is a decent pair of tongs – they give you the most control, and reduce the chances of dropping anything between the grills. 5) Meat - Most importantly, what you put on the BBQ has to be great quality. In our stores, we sell anything from fillet steak to burgers and ready made and marinated kebabs. We suggest whipping up a range of salads accompanied with some local bread from our friends our Peter Cook and...you are good to go (even if you have to eat inside). Pop in store or order online to collect or home delivery. Have top tips of your very own? let us know!
  • The Perfect Picnic + Alfresco Dining
    July 13, 2017
    July is the month where the sun is shining (fingers crossed) and the summer holidays truly begin. This can only mean picnics and alfresco dining become more popular. Whether it is an evening at home in the garden or a picnic in the park, here at Neil Powell, we've got you covered! This month we have created our version of a Boston Butt - the cut of meat typically used for pulled pork.  Boston butt is traditionally pork shoulder on the bone, but we've used pork shoulder with the bone removed, rolled and tied back into a joint. See the highlighted area in the diagram below (via www.smithfield.com/prep-school/pork-101/know-your-cuts/): We used this recipe from James Martin: https://www.bbcgoodfood.com/recipes/2252641/bbq-pulled-pork-sandwich This is just perfect for a lazy Sunday; leave it slowly cooking in the oven and then let the whole family dig in with fresh bread rolls and slaw. If you're heading outdoors for a day of activities, we also have a large range of picnic basket fillers. Each day the team in Abergavenny whip up a range of pastries, pies and savoury treats which are distributed to all of our stores. Along with cooked meats for sandwiches and salads, we have everything you need to keep the little ones full and of course, a feast for you. Watch our for our competition over on Facebook launching tomorrow - this one is not to be missed!  
  • Celebrating Father's Day
    June 13, 2017
    How will you be treating your dad this Sunday? Father's day is a great opportunity to cook some really great food and what better than a Herefordshire steak? It's certainly a favourite here at Neil Powell. We of course are lucky to have an abundance of great beef farmers right on our doorstep. One of our main suppliers is Jonny Morris from Willersley Court. Along with his eldest son, he rears his multi breed herd in the lush green meadows of the Wye Valley. It is only a short journey from the farm to our shops, keeping the food miles low and traceability high. We then hang the meat for the first stage of maturation, butcher all by hand and leave to age - making our process artisan and totally authentic. It might take a little longer than most, but the end result is a top quality and delicious tasting piece of meat for you to enjoy. How you enjoy your steak is a matter of taste, but we love a Cote de Boeuf, it is the ultimate man steak and will happily feed two, if he'll share! We recommend teaming it up with chunky hand-cut chips and some Herefordshire asparagus. Not sure what to buy? our in-store teams will be happy to guide you to your perfect steak and will also give you some useful tips on how best to prepare and cook. Order online or visit one of our stores in Hereford, Abergavenny, Ewyas Harold or Chepstow.
  • BLT
    British Sandwich week and the magnificent BLT is our favourite
    May 10, 2017
    It's #BritishSandwichWeek starting on the 14th May and who can't resist a bacon sandwich. Let's be honest the smell of bacon is enough to test the limits of many a vegetarian! To us the combination of the humble BLT is simply, food alchemy.