When we asked Sarge to come up with ideas for your Valentine’s Day menus we couldn’t wait to see what he’d create. Exceeding expectations on both flavour and ease of preparation there’s ‘devilled’ mackerel, soy glazed Gressingham duck and an ingenious quick tiramisu. All designed for couples to share – le grande amour!

See Sarge in our kitchen

A Year On

Just over a year into his exciting new partnership with the business, we caught up with Sarge to ask him what he's been up to. The answer, it turns out, is quite a lot...

 

How to cook lamb racks

Sarge's lamb racks are to die for! So, after devouring them, we wondered, just how does he do it? We asked him to share a few hints and tips...

Menu inspiration

We talked to Sarge about some of our recent food launches and how they have inspired some of the dishes on his menus. He certainly seems impressed…

Does brining your poultry really matter? We know it improves the texture but in a busy world such as ours, does the extra time invested pay off? We asked the man himself what he thought...


The fillet steak of the pig, melt in the mouth cut that is tender and reasonably cheap. All words Sarge uses to describe whole pork fillets, but how does he prefer to cook his? We asked him…

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