Blogs & Recipes

Steak tartare with beef tallow confit egg yolk.

Ribeye with Wild Garlic Salsa Verde  A properly cooked ribeye, finished with a punchy wild garlic salsa verde. Rich, herbaceous,...

Delicate, buttery skate wing seared until golden, finished with nutty brown shrimp, sharp capers and bright lemon all brought together with our...

Tender octopus seared hard in Organic British Grass-Fed Ghee, then basted in rich nduja ghee. The ghee handles the heat while...

Rich, slow-braised lamb neck layered with tender veg, finished with crisp, golden potatoes brushed in GOOD PHATS Ghee. 

Delicate whole seabream gently steamed with ginger and spring onion, finished with a smoking-hot pour of GOOD PHATS Light Avocado...

November in Puglia is warmer and greener than you expect. Olive groves run in every direction, the trees full and...

Spain doesn’t just make olive oil, it is olive oil. Andalucía sits at the heart of that. It’s part of...