Earlier this year we began selling Lane’s BBQ rubs and sauces, and we were overwhelmed by demand!
Lane’s BBQ is run by Ryan Lane, himself an award-winning pitmaster and a real champion of the grill. Ryan is from Georgia, the BBQ capital of the USA, and he began making his own rubs to use at home. His friends tried his food and asked him to make some for them, and from there he's grown a very successful business.
Lane’s BBQ range is stocked all across the USA and around the world, from Australia to Switzerland!
We are very proud to be the sole UK distributor of these exceptional rubs, and we know that once you’ve tried them you’ll be converted too.
We originally introduced Lane’s to our customers back in April, and they proved to be popular very quickly.
Their rubs form a flavour-packed crust on the outside of the meat, which keeps the inside moist and full of taste.
Ryan has got every angle covered, from the crowd-pleasing Signature rub which adds a savoury depth of flavour, or Sweet Heat which has added sriracha chilli and brown sugar to transform a plain pork chop or chicken breast into something really special.
The bravest among you may like to try Ancho Espresso, a quirky-sounding combination of chilli and coffee. It sounds bizarre but tastes so good – try it on a steak; the coffee doesn’t overpower, it blends into the meat to give an unusual punch of flavour, but not one you would immediately identify as coffee.
We sold out of Kinda Sweet and One-Legged Chicken sauces a few weeks ago, but we are very pleased to let you know they are now back in stock!
Kinda Sweet is a BBQ sauce, sticky and sweet and will caramelise beautifully when cooked.
One-Legged Chicken is a buffalo-style sauce, spicy and perfect for slathering on chicken wings before cooking.
And don’t think that Lane’s products are only for the BBQ! They taste just as good when grilled or baked, and will brighten up a rainy Autumn evening with their vibrant flavours and memories of Summer.
21st September 2017read full article
The British game season begins every year on the Glorious Twelfth of August, which is the first day of the year that grouse are allowed to be hunted.
There are legally-enforced breaks in the hunting season each year to allow the birds’ population to rebuild and stock up after the previous year.
For grouse the season began on 12th August and will end on 10th December. The next birds that came into season were Partridge and Mallard on 1st September, and those are available until 31st January.
Grouse live predominantly in Scotland and the North of England, and ours are from shoots in Yorkshire. Various country estates and farms host shooting parties, which are organised to start at dawn and then continue throughout the day.
There is always much excitement and competition in getting the first grouse back to London on the evening of the 12th August, as top restaurants clamour to have it on their menu as soon as possible to meet the demands of their foodie clientele.
Grouse is a small bird which serves one comfortably as a main course, and it has very dark, full-flavoured meat. Grouse is traditionally served with bread sauce and game chips, which are deep-fried thin slices of potatoes. Grouse also goes very well with fruit-based sauces such as Cumberland sauce which is made from port and redcurrants.
Partridge has a milder flavour than grouse and because of it’s more widely-eaten; in fact partridge is the most popular game bird in the UK.
Partridge are best served one per person, but they can dry out whilst cooking so it’s best to cover the breast with a slice of streaky bacon before roasting, which will help keep it moist.
Mallard are wild ducks, and they are one of the larger game birds which will feed two people.
Cook them on a rack over a roasting tray to drain off the excess fat, and use the fat to roast potatoes to serve alongside it – delicious!
Keevil and Keevil are one of the largest game dealers in London, and over the game season we’ll have thousands of birds through our doors.
As well as supplying private customers at home, we supply many wholesale clients, and you’ll often find our grouse, partridge and mallard in your local restaurant or butcher’s shop.
Keep an eye on our site because we’ll have each game bird in stock as they come into season. We have grouse, partridge and mallard available to order now, and pheasant will be available from early October, as the season starts on 1st October.
14th September 2017read full article
Also known as the ‘caveman diet’, paleo eating aims to go back to basics and eat as our ancestors would have done originally, in the days before processed foods and refined sugar.
Focussing on eating plenty of fruit and vegetables, with nuts, seeds and only the highest quality fish and meat, the paleo diet is a nutritious and healthy choice, and has much in common with the recent clean eating trends.
The theory behind the paleo diet is that our digestive systems were developed to eat the foods that were readily available to hunter-gatherers in prehistoric times, and that we haven’t evolved very much since then.
By removing unnatural and processed foods from their diet, many paleo followers report having more energy, feeling less sluggish and also losing weight.
Medical studies have suggested that a paleo lifestyle can also help lower blood sugar and reduce the risk of heart disease.
Unlike other diets, paleo is more of a lifestyle choice, so there is no calorie control or weighing foods required. This makes it more relaxed and less regimented, although it can make eating out a challenge.
An easy way of working out if a food fits into the paleo diet is by thinking whether it was available 1000s of years ago to our earliest ancestors. So for example, dairy products, bread and processed meats such as bacon aren’t allowed, as well as root vegetables which weren’t eaten by early man.
For paleo inspiration we asked food journalist (and paleo follower) Jo Romero to put together a tasty dish using Keevils’ products.
Jo suffered from IBS and psoriasis for years but after starting a paleo diet her symptoms disappeared and she’s now in top health!
Using our lamb mince Jo cooked up delicious stuffed courgettes, the perfect easy, tasty lunch, full of veggies and low on carbs.
6th September 2017read full article