Easter lamb is a great tradition, with lamb signifying spring, fed on the lush green pastures of the South Downs. Our lambs are all sourced from Midhurst and as we are buying whole lambs, I would encourage you to consider all the different joints, not just a leg of lamb. … Read More
We have lots of new products in this week, but my personal favourite has to be ‘Bird Dust’: a kit that ensures you can make the best fried chicken at home. We had a couple of samples sent to us, and tried them out on the family. You need the … Read More
Brisket is a superb value cut of beef that needs to be cooked low and slow until it is melt-in-the-mouth tender. There are two styles of cooking that I like with Brisket, with BBQ being my favourite and pot roast being the classic Englsih version. BBQ If you have a … Read More
We have a side of Aberdeen Angus beef that we have been ageing this week. The marbling is glorious, and this is an opportunity for the serious BBQ chef that’s not to be missed. We have a whole brisket ready for those who love smoking low and slow, to create … Read More
Pico de gallo is easy to put together, is fantastic with a range of Isle of Wight tomatoes, and can be used as a dip (especially with Broad Bean Chips) or a fresh accompaniment to fish, BBQ meats, or spread over cheesy tortillas. Fresh pico de gallo (salsa) You’ll need: … Read More
It’s hot, safe to gather outside, and ideal conditions for some British BBQ. Our fantastic butchery team are here to help you with some bespoke BBQ cuts, so if you have a burger recipe, want a special kind of kebab, or are after Jacob’s Ladder or Bavette steak, let us … Read More
If you are looking for some BBQ inspiration this bank holiday, then pop into the Farm Shop. The butchery counter is ready, with homemade sausages, kebabs and koftas, burgers and steaks all ready for the coals. For the more adventurous, there are pork ribs, spatchcock chicken, muntjac haunch, ribs of … Read More
Muntjac is one of the most delicious meats, being fine-textured, lean and mildly gamey, and the butterflied haunch is perfect for 6 people on the BBQ. The butterflied haunch can be treated like a large steak, seared on both sides and then rested for at least ten minutes, it should … Read More
If you are thinking about the ultimate BBQ and outdoor cooking, then look no further than the Big Green Egg. You can cook absolutely anything on it with precise control over your cooking temperature, so it acts just like an oven. The difference is in the flavour, as cooking over … Read More
Now that we can meet up outside, it’s time to work on your BBQ skills in order to make the most of new-found social activity. The trick is to invest in some decent charcoal, as this holds its heat for much longer and isn’t doused in chemicals. Then find a … Read More
We have put together a simple paella pack so that you can get cooking and enjoy all the Spanish flavours at home without having to worry about putting yourself into quarantine for two weeks. The most important ingredient is the paella rice that we get from Brindisa. After that, you … Read More
Vegetables aren’t usually the first thing that come to mind when thinking about BBQ, but with a little planning, it’s simple to do and the results are delicious. The smoky, charred flavour of charcoal can really enhance the flavour and texture of vegetables, and if you still want to eat … Read More