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
With restaurants closed or fully booked up for takeaway it’s time to start planning your Valentine’s Day meal and you just might have to venture into the kitchen. Start with the best ingredients, keep it simple and you’ve won half the battle. In the butchery, we have the full steak … Read More
The first stew, casserole, or curry can be a bit like wondering when to turn the heating on, it’s that acceptance that autumn is well and truly here. While we haven’t yet turned the heating on, we have cooked our first stew, and in anticipation, Lee and Ray have been … 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
Our friends and neighbours The Condiment Company have been making wonderful condiments since 1986, mostly for other brands, but also their own brand which is the best of the best. It is all made by the Baker family on the Watergate Estate, about 1.5miles Northeast of the Farm Shop. All … Read More
In the butchery, we have the full steak selection, with some great offers for your romantic weekend. You can choose between Rump, Sirloin, Ribeye or Fillet or go for the spectacular Tomahawk steak or T-bone. All come from aged Aberdeen Angus beef, providing tender, full-flavoured steak. Buy any two sirloin … Read More
Valentine’s Day is a chance to express your love to your better half, and this year, it’s worth spreading that love to your local producers as well. Why buy roses flown in fridges from Africa when we have our own beautiful Alstroemeria grown in West Sussex by Ben at Crossland … Read More
Christmas is a celebratory feast with family and friends, with silly hats, a mighty roast, and all the trimmings. We have a superb selection of hand-picked farmers who are carefully producing the finest food for your Christmas lunch to ensure a happy, memorable feast. We have the full flavour of … 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
Calf’s liver is a true delicacy that is in danger of being well and truly forgotten. It’s almost impossible to buy fresh calf’s liver in a supermarket, and I’ve no idea what happens to it all. I presume that it is shipped to the continent where they still fully appreciate … Read More
We have a great offer available from the butchery this week – Ribs of Beef, grass fed, marbled and aged to your preference for only £14.99/kg. If you haven’t had a decent family Sunday lunch in a while, then this is your chance. Roast beef demands a mighty Yorkshire Pudding … Read More
The Rib of Beef – the finest English Sunday lunch should have rib of beef surrounded by crunchy roast potatoes, Yorkshire pudding and buttered Purple Sprouting Broccoli. There is truly no finer sight or taste – with the meat melt-in-the-mouth tender, oozing with flavour and with crackled fat, browned ribs … Read More