Dexter Beef from Westerlands Farm

We have some beautiful aged Dexter Beef that has been hanging for 3 weeks and is now tender and delicious.  The Dexter comes from Westerlands Farm near Petworth, that are now farming regeneratively while enhancing the farm’s biodiversity.  Regenerative farming works to improve soil health by increasing soil organic matter … Read More

Our new Dry-Ageing Fridge

We have a new dry-ageing fridge by the butchery counter to ensure the finest quality beef, aged to your requirements.  You can specify the cut of grass-fed beef (or lamb, venison or even pork), and Lee will prepare it, label it and age it for as long as you want.  … Read More

Award-Winning Bone Broth

We have some award-winning Bone Broth now available, from Freja, the perfect superfood to guide you through the mid-winter flu season. We have chicken and beef broth available, both packed with flavour and made from 100% natural ingredients. The broths are sourced from independent family farms and are non-GMO and … Read More

Beef Short Ribs Recipe

Beef Short Ribs have loads of flavour, making them ideal for slow-cooking until the bones fall off the meat.  As a result you can really push the ingredients and additional flavours, as the beef holds up well against them.  Use this recipe as a guide, but load up with mustard, … Read More

Hanger Steak

Lee has some Hanger Steaks (otherwise known as Onglet de Boeuf) available this week – this is the traditional cut for steak frites in French Bistros as it has great flavour.  You do need to cook it rare or medium rare and cut across the grain if you are grilling … Read More

40 day aged steak

Lee has been ageing steak in the fridge and now has a selection of 40 day old steaks available for this hot summer weekend.  He has rump, sirloin, ribeye and fillet all available on a first-come, first-serve basis. The dry-ageing process intensifies the flavour as they lose moisture, and also … Read More

Steak Salad Recipe

Steak Salad Recipe In the heat of the summer, a salad is perfect for lunch or a light supper, and I like to add a small bit of protein if it’s the main meal.  You can have flexibility, adding roasted vegetables, croutons (using up any stale bread), nuts and seeds, … Read More

Duck, Pork and Gourmet Beef Burgers

The warmer weather lures me into the garden, where a simple grill is needed to make the perfect burger, giving you the chance to enjoy the al fresco cooking.  We have Creedy Carver duck burgers that are sensationally good, and Sarah is making our gourmet burgers with prime dry-aged local … Read More

Bank Holiday Steaks

Lee has been preparing steaks for the bank holiday weekend. Our steaks are getting fantastic feedback at the moment, and deservedly so.  The main reason why each steak has so much flavour and tenderness is that they are being aged on the bone from whole carcass.  This means that we … Read More

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