This is a seriously delicious but simple plate of food – blending summer and autumn flavours at the start of the game season, when the days are warm, and the evenings cool. The Hampshire partridge leg takes a little longer to cook than the breast, and you can ask our … Read More
There are so many good reasons to eat game, the meat is healthy, low in fat and delicious, and usually completely sustainable. We want to encourage eating game wherever possible, and we have a full array of options as we move into this year’s game season. While our butchery counter … 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
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
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
We will have both goat and mutton arriving on Friday – and we also have a superb range of curry and tagine sauces so that you can order with your diced meat. It makes life a lot easier: simply add the sauce and let the slow cooker do the rest. … Read More
Much Ado About Mutton Mutton is tastier than lamb, but is more often regarded as a specialist meat that is fashionable in restaurants, but not kitchens. However, for centuries it was more popular than lamb and mutton chops were served at the last lunch on the Titanic (so don’t get … Read More
With friends and family gathering over Christmas, it’s worth considering wild game for a special meal. We have a huge selection at this time of year, and game is healthy, sustainable and delicious. It’s also surprisingly easy to cook: Venison can be eaten like beef, and if you can roast … Read More
Our grass fed, aged Aberdeen Angus ribs of beef are on Special this week, reduced from £20 to £15.99/kg. There is excellent marbling to ensure a succulent, tender and delicious Sunday Roast. You could take advantage of the price and order your ribs this week and freeze them down for … Read More
The first of the Autumn gales approaches this weekend, and it’s time to relegate salads to the side and bring out the slow cooked comfort food while the rain lashes the windows outside. We have goat from Southampton, mutton, oxtail and stewing beef, while diced venison and lamb are also … Read More
This week is Love Lamb Week – a chance to celebrate local lamb that has helped shape the South Downs National Park as we know it. At this time of year, lamb is at it’s most delicious, especially when it has been enjoying a natural diet on grass fed pastures. … Read More