We are ready for a sunny Bank Holiday weekend with a glorious array of beef, lamb, venison, pork and Creedy Carver chicken, all prepared for the BBQ. From steaks to chops, baby back ribs to homemade sausages, koftas, burgers and pork souvlaki; it’s a superb selection ready for your grill … Read More
Treat yourselves this Valentine’s Day with some delicious local, aged steaks from the butchery counter. Lee and Alexander have prepared Sirloin Steak hearts, ribeye and fillet for a delicious, easy-to-prepare dinner. We also have wild venison steaks, and wood pigeon and wild rabbit for the more adventurous. Here is a … Read More
If you would like a very special dry-aged rib of beef, T-bone or aged steak for Christmas or New Year’s Eve, then now is the time to order. We can select your cut and age it to your requirements in our dry-ageing fridge. We age all our beef for 3 … Read More
The Stansted Highland herd does a fantastic job of maintaining the species-rich grassland of the Stansted historic parkland which is managed under Natural England’s Higher Level Stewardship Scheme. The Highland Cattle’s browsing habits are ideal for Stansted conservation projects and the herd has been used to clear bracken, open up … Read More
While I don’t want to generalize, most dads probably don’t even know that it’s Father’s Day this Sunday so you probably won’t need to make too much of a fuss about it. However, a cold brew and a beautiful grass-fed steak might well bring a tear to his eye, and … Read More
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
50th Birthday for the Big Green Egg We have a special offer, free beer and fizz and roast beef tasting, all before this year’s price increases, so there has never been a better time to buy a Big Green Egg than the weekend of 25th – 27th May. Demo Day: … Read More
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
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 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
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
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