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
With another week of sunshine ahead of us, it’s time to get wood-fired inspired and try out some new dishes on the BBQ. We start with duck burgers from Creedy Carver. These burgers are made with 90% duck, the only other addition being fresh spring onions, 5 spice, and seasoning. … Read More
We’re excited to introduce you to Adam Hadwen, our new chef who has started working with us this week. We know Adam from the Earl of March where he was head chef for 6 years. He was buying venison from the Farm Shop for his menu and has been foraging … Read More
Pulled Pork is easy to prepare at home, it’s great if you have a BBQ that can slow cook, but it’s easy to do in your slow cooker or oven as well. The trick is good quality pork, (Scott’s Free Range from the South Downs) and ideally rare breed pork … Read More
We have been getting ready for a weekend of catering parties and Lee has been mass producing our lamb koftas. These will be available to buy in the butchery using local lamb, but if you would like to make them yourself, the recipe is very simple and the results are … Read More
Jacob’s Ladder is a cut of beef that is gently coming back into fashion, and can be cooked in two different ways. You can slow cook it for at least three hours until the meat is succulent and falling off the bone, or you can cut thin strips off the … Read More