It’s #FoodWasteActionWeek this week, and with the price of veg and salad, the cost of living crisis, and the environmental impacts of food waste, it’s more relevant than ever. The Love Food Hate Waste website offers loads of tips on storing food to ensure it stays fresh, as well as … Read More
We are gently losing the habit of cooking with bones, as the supermarket pre-packed meats of dubious origin mean that many people don’t know how to cook, carve or serve meat with a bone in, and are put off. But the benefits of bones are indisputable. With whole carcass butchery, … Read More
Sarah has prepared some special Creedy Carver Chicken dishes this week, with Drums in Crumbs (Chicken drumstick lollipops that have been coated in garlic butter & breadcrumbs) that are serious finger food. Just pop in the oven for 35 minutes at 180°C, or deep fry for 10-12 minutes, then dip … Read More
I absolutely love the meat from Short Ribs, with the perfect combination of the most flavourful beef, fat and texture. Short Ribs can be slow-cooked on the bone with a punchy rub, until the meat is juicy, succulent and tender. They make a dramatic burger when you place a rib … Read More
Sarah has made some special Ukrainian Sausages (kovbasa), made with beef, pork, garlic, paprika and herbs, they are course ground and coiled. Each sausage weighs approximately 400g (about the same weight as one of our normal packs of 6 sausages) and costs £5.00. For each Ukrainian sausage that we sell, … Read More
We are delighted that our butchery apprentice, Sarah, was presented with the Best New Apprentice Award by HRH The Princess Royal at the Institute of Meat (IoM) and Worshipful Company of Butchers Annual Prize-giving, held at Butchers Hall in London, on 24th February. Sarah, who competed against apprentices from around … Read More
We have plenty of mutton in this week, ideal for a slow comfortable stew that can be prepared in advance and allowed to simmer on the hob while you go for a long walk, ready to warm you on your return. Mutton is lamb that is over two years old, … Read More
A massive congratulations to Sarah, our butchery apprentice, who has been awarded Best New Apprentice at the annual Institute of Meat Awards. Sarah’s award will be presented to her by her Royal Highness, The Princess Royal at the Butcher’s Hall in London on the 24th February. As many of you … Read More
For me, the ribeye steak is the best steak you can get. The ribeye offers the best combination of texture and flavour, with the marbled fat melting into the meat to provide unrivaled quality on the plate. It’s known as the ribeye because of the ‘eye’ of fat in the … Read More
It’s time to plan your Christmas celebrations, and your festive feast can champion the finest local producers. Not only do we have award-winning turkeys, superb-tasting geese, aged Hampshire beef and wild Uppark venison, but we will be making our own chipolatas, sausage rolls, venison, beef and vegetarian Wellingtons. Much of … Read More
We have been getting Walters Turkeys every Christmas for 9 years and we know how good they are. However, it’s good to know that they are being recognised as such, winning 2 Gold Stars in the 2021 Great Taste Awards which is a serious achievement. The judges commented that Walters … Read More
The Dexter beef from Lodge Farm in Forestside is now available, having aged for over 3 weeks. It is beautifully marbled, tender and is the Dexter dark red. This beef couldn’t have been sourced more locally, as the farm sits alongside the Stansted Forest. Dexter is a relatively small heritage … Read More