BBQ Mini-Series: The Black Farmer

So, it’s officially the British summer and it’s that time when we fellas refuse to wear sun cream, go an offensive shade of puce and revert back to our Neanderthal instincts by making a fire to burn meat on.

I love BBQ season but living in the UK makes it tough to predict and event more difficult for retailers, producers and eateries to plan for. However each year the offering keeps on getting better and better and the categories that the BBQ occasion spans is ever increasing. We would now happily shop the meat aisles, bakery, salad section, spices, oils, condiments and, of course, the booze aisle. BBQ is much more than a category in retail; it’s an occasion, a mood, an ambience and something that the whole nation, nay the world, goes crazy for.

BBQ has increased in popularity over the last few years with the explosion of street food trucks and festivals that have shown the common household cook what is possible with a fire, a hotplate and a bit of food soul. If we get invited round to a friends for a Saturday afternoon Barbie it’s no longer acceptable to serve salmonella sausages or botulism burgers. Now we expect brioche buns, sliders, low and slow briskets, sliders, kofte, shawarmas and a fabulous infusion of world flavours and tastes all on an undersized paper plate.

Now, I’m good with a pair of tongs and a hotplate but I don’t profess to being an expert by any stretch so I’d recommend you check out the BBQ Geeks for some absolutely top tips and the perfect BBQ.

This mini-series explores some of the new and great products and recipes that I’ve foraged and found this year to make Britain’s BBQ season great. So, even if we need to turn to supplements rather than the sun for our vitamin D, we can always enjoy well-cooked, well-seasoned and well-complimented meat.

The Black Farmer Gluten Free Meats


Rating: 9/10


The packaging employed by The Black Farmer is simple, on trend and effective. I do believe the front of the packaging could do more to inform the shopper some of the products’ biggest selling points: Wilfred’s heritage, the quality of meat used and the fact it is a free-from. These are all called out but, in my opinion, should make more a bang than a sly whistle.


£2.00 – for the size and quality of this products this is a steal and could certainly demand a higher price point if The Black Farmer chose to. There has been a great influx of premium meats into the chiller from smaller suppliers and therefore the market is challenging and the bun fight over shelf-tickets is getting more vicious.


Premium Pork Sausages

These sausages were phenomenal. The skin was soft and just burst on first bite releasing fantastically seasoned, juicy sausage meat. The absence of oats in the recipe produced a brilliant flavour profile surpassing any banger I’ve had before!

Beef Burgers

This is a really simple product but it really delivers. The meat is light and floral without grease and fat overpowering.

Beef and Cheese Burgers

Now these bovine beauties were the best of the bunch. The mature cheddar cheese added a delicate layer of delicousness beneath the brilliant quality meat. Perfect!

Verdict – in a word, juicy! As a gluten-evader (I don’t completely cut it out although I should) I think The Black Farmer has done an awesome job, certainly in terms of producing great quality meat. This review has been a very apt way to close my BBQ mini-series, thank you to Wilfred Emmanuel-Jones.


So all that leaves me is to ask: what’s your favourite BBQ recipe, tip or trick? Come on folks, leave me a comment below because sharing is caring.

Also, before you go take a look at my blog on a fantastic condiment I reviewed earlier in the year; it’s the perfect accompaniment to any pork dish.

Northern Munkee.


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