Farm Daddeaw: Regenerating Agriculture and Redefining Organic Chicken Farming
Visit Farm Daddeaw in Nan, where regenerative agriculture, organic poultry practices and on-site processing support healthier land and chickens.
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Healthy Eating with Sloane’s
Build balanced meals around nutrient-rich ingredients, sensible portions and better-quality proteins with practical healthy-eating ideas from Sloane's.
A Global Christmas Feast: Traditional Foods and Celebrating with Sloane’s
Travel through Christmas food traditions across Europe, Asia and the Southern Hemisphere, with festive dishes and ideas for a memorable celebration.
Sloane’s Group & The Humane Society International Egg Pledge
Read about Sloane's Group commitment with Humane Society International to source 100% cage-free eggs and strengthen animal-welfare standards.
Pizza: A Journey from Ancient Flatbreads to Scarletta’s Gourmet
Follow pizza from ancient flatbreads to Neapolitan tradition, then discover how Scarletta combines a stone-baked crust with gourmet toppings.
Produce Perfect Thai Meals with Sloane’s and Bo.Lan
See how Sloane's artisan meats and Bo.Lan's Thai culinary expertise came together in Bangkok to create thoughtful dishes rooted in local ingredients.
Bacon: The Delicious Truth
Look beyond bacon's reputation to understand curing, fat, flavour and portion choices, with a butcher's view of what makes better-quality bacon.
The Rise of Artisan Cheese in Thailand
Follow the rise of artisan cheese in Thailand, from early local experiments to skilled makers creating distinctive products suited to the climate.
Experience Sloane’s Chiang Mai: Our Commitment to Excellence and Sustainability
Visit Sloane's Chiang Mai at DK Park on Mahidol Road for responsibly sourced meat, artisan food and knowledgeable service with convenient parking.
Pasta Perfection: Exploring Shapes, Sauces, and Scarletta at Sloane’s Selections
Discover how pasta shape, texture and sauce work together, then meet Scarletta's artisan range selected by Sloane's for distinctive Italian meals.
A Culinary Journey: Discovering the World’s Tastiest Sausages
Tour distinctive sausages from Europe and beyond, discovering how local meats, spices, techniques and traditions give each regional style its character.
The Sloane’s Thai Christmas
Plan a Christmas feast in Thailand with roast meats, festive sides and flexible menu ideas that bring international traditions to a tropical table.
Traditional Christmas foods around the world
Discover Christmas dishes from France, Italy, Britain and beyond, and see how local ingredients and customs create different festive tables.
The history of Christmas
Explore how 25 December became Christmas Day and how Roman festivals, Christian traditions and centuries of customs shaped the celebration.
The Fifth Quarter
Discover why butchers call offal the fifth quarter, and how using nutrient-rich organs supports flavour, whole-animal eating and less waste.
The Air Fryer, fad or a must have for any kitchen?
Weigh the benefits and limits of air fryers in Thai kitchens, from compact convection cooking and crisp results to capacity, heat and everyday use.
Secondary Cuts
Discover flavourful secondary beef cuts beyond ribeye and striploin, with butcher guidance on whole-carcass use, preparation and cooking.
Pie press
Meet Sloane's restored John Hunt of Bolton pie press and learn how this hand-cranked cast-iron tool shapes pastry with less handling and consistent results.
How to Carve
Master carving meat across the grain to shorten muscle fibres, improve tenderness and serve cleaner slices, with guidance for steaks and roasts.
Grass Fed/ Grain Fed – what’s it all about?
Compare grass-fed and grain-fed beef by diet, farming system, flavour and fat, and learn what these labels can tell you when choosing meat.
Doi Tung Macadamia Pigs
See how Doi Tung raises pigs on surplus macadamias within a permaculture system that turns farm by-products into compost, food and community value.
Cheese
Meet Thailand's artisan cheesemakers and the local cheeses they create from high-quality milk produced by responsibly raised cows and goats.
Bacon: Cut, curing and typical uses
Compare bacon cuts and curing traditions around the world, from streaky pork belly to British back bacon, with practical ideas for using each style.
An ‘English Sausage’
Meet classic English sausages, from coiled Cumberland seasoned with herbs and spice to other regional styles shaped by generations of butchers.
African swine fever
Understand African swine fever, how it spreads among pigs, why it does not infect people, and the serious welfare and economic risks it creates.
A Corn…ish Pasty
Learn how the Cornish pasty became a practical meal for miners, fishermen and farmers, and why its distinctive crimped crust mattered at work.
A brief history of sausage
Trace sausage making from ancient preservation methods to modern butcher recipes, exploring how meat, fat, spices and casings shaped a global food.
Dry-Aged Beef – The Basics
Learn the fundamentals of dry-aged beef, including controlled ageing, moisture loss, flavour development and why whole-carcass butchery matters.
The history of Thanksgiving
Trace Thanksgiving from the 1621 harvest gathering to Abraham Lincoln's national holiday, including the traditions that shaped today's feast.
Free-range pigs and welfare issues for pigs
Understand pigs' natural behaviours, the welfare problems caused by confinement and how free-range systems can provide space to explore and forage.
The history of the pork pie
Follow the pork pie from medieval pastry used to preserve meat to the seasoned, hand-raised British classic associated with Melton Mowbray.
Antibiotic use in animals
Explore why antibiotics are used in farm animals, the risks of routine use and resistance, and how responsible farming protects animals and people.
Permaculture
Learn how permaculture applies patterns from natural ecosystems to farms, creating resilient cycles for soil, water, crops, animals and people.
Organic farming
Explore organic farming beyond chemical-free claims, including soil health, biodiversity, livestock care and the farm checks behind Sloane's sourcing.
The full English breakfast
Trace the full English breakfast from its medieval roots to the familiar plate of sausages, bacon, eggs and regional accompaniments served today.
What does nose-to-tail mean?
Understand nose-to-tail eating, a whole-animal approach that reduces waste, respects livestock and brings overlooked, flavourful cuts back to the table.
British Standards Institution (BSI)
Discover how the British Standards Institution began, what BSI certification means and why independent standards matter for food safety and quality.
Ethical butchers
Explore ethical butchery through animal welfare, responsible sourcing and whole-carcass use, including why some former vegetarians entered the craft.
Thailand’s growing cheese production
Explore Thailand's growing cheese scene, where skilled local makers use quality milk and adapted techniques to produce distinctive artisan cheeses.
Do you know the history of Beef Wellington?
Unwrap the legends surrounding Beef Wellington, from its disputed link to the Duke of Wellington to the origins of its pastry-wrapped form.
What is the difference between corned beef and pastrami?
Compare corned beef and pastrami by cut, brining, seasoning, smoking and cooking to understand why these similar-looking meats taste so different.
What are high welfare eggs and poultry?
Decode cage-free, free-range and pasture-raised labels to understand how housing, outdoor access and welfare standards differ for hens and poultry.
HACCP what?
Learn how HACCP identifies, evaluates and controls food safety hazards, and why this international system matters in professional food production.
The problem with poultry
Examine the welfare and health problems in intensive poultry production, and how better housing, slower growth and responsible farming can help.
Butchery workshop at House of Sub-Zero and Wolf
Step inside Sloane's hands-on butchery workshop at House of Sub-Zero and Wolf, where guests learned meat preparation and practical kitchen skills.