Why they’re good: Meat connoisseurs should try Field & Flower’s beef at least once. They hang their beef for a minimum of 28-days using an Australian hanging technique to tenderise the meat, significantly reduce its water content and deepen its flavour.

Why else: The truly free-range and grass-fed meat comes from Somerset farms. The day before delivery a butcher trims each cut to order and the kitchen teams press the burgers by hand and hand-tie the sausages.

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