Thanks! I’ve used all sorts but I’d say probably beef tallow is the best. Particularly stuff that has been cut from dry aged beef which you’ve then rendered down.

That’s a good idea! Watch this space

He’s a wise man full of data

Found out today that they basically have teeth

Yeah it deffo works with rich, fatty flavours. Looks like sun today though!

Cheers! Let me know any ideas of requests for us to execute to an average level

Same

Thanks Tom. Deffo give it a go