Christmas dinner should be joyful, generous, and delicious — not stressful. At Stansted Farm Shop, we’re here to make your festive feast easier than ever, with a carefully curated selection of free-range turkeys, traditional geese, show-stopping ribs of beef, richly flavoured cockerels, and outdoor-reared gammon. Whether you’re cooking for a … Read More
It’s time to order your Christmas Turkey, Cockerel, Goose or Beef as the order book is filling up and we start running low on certain sizes as we head towards December. You can order online, over the phone (02392 413 576) or in person at the butchery counter. We have … Read More
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
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
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
The venison season has started, and with this Indian summer, it’s a great time to enjoy venison burgers, especially if you haven’t eaten venison in a while. The venison is from wild fallow deer that roam freely across Stansted Estate and the South Downs, and we all need to eat … Read More
This week we have a small quantity of wild roe deer – this venison is prized for excellent eating qualities and is currently in season. We don’t normally sell venison in August as the heat usually means people don’t feel like eating red meat, but the delightful weather this year … 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
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
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