It’s been a year since Matthew expanded his business and bought the new farm, and it’s been a steep learning curve for both him and Sadie. Their passion to have visitors at Fat Pig Farm to share and experience their lifestyle and taste products made from the farm has led them to set a date for their very first open day and feast.
Learn the many different cuts of pork and watch as Matthew shows you two recipes for each: one slow cooked and the other fast.
Every month, Feast magazine publishes a selection of Matthew's personal recipes, such as this warming pea and bacon soup.
Ever wondered what it’d be like to leave a cushy city job and set up a small farm without any experience? Matthew shares the ups and downs.
Learn how Matthew came to the realisation that chefs don’t have the best produce in the land, normal folks living close to the land do.
Truffle sausages are a variation on the coarsely ground Italian sausage. They are, at their pinnacle, just meat, salt, pepper and truffle.
Matthew Evans, along with friends Nick Haddow and Ross O’Meara, put good old-fashioned flavour back on the plate in Deli Book.