East Marden Mutton

This week we have some mutton to stew over; sourced from East Marden. Mutton is tastier than lamb, but is still seen as specialist meat that is fashionable in restaurants, but not kitchens, despite for centuries being more popular than lamb. It was served at the last lunch on the Titanic … Read More

Venison Wellington

Gavin is making Venison Wellington for Christmas, along with Beef Wellington and Salmon encroute.  Using the finest Stansted venison loin (or aged beef fillet), the meat is wrapped in Parma Ham, placed on a bed of mushroom duxelles and then sealed into puff pastry.  Not only is this seriously delicious, … Read More

Cod Stew with Olives and Capers

Cod Stew Recipe As the waters off the South Coast start to cool, the cod come inshore.  Fresh cod straight off the boat is hard to beat, and this cod stew gives warmth as the nights get cooler. Serves 4 2 courgettes, sliced thinly 6 tablespoons olive oil 1 onion … Read More

Game On – Venison season is back

August sees the venison season (specifically fallow bucks) start again which means that the butchery counter will have wild venison stocked from now until next year. This week we have venison burgers available in the shop as well as from the wood-fired kitchen, where it will be served with garlic … Read More

The Thrill of Brill

I think Brill is one of the tastiest, best value fish you can buy at the moment, and I’m shocked that more people don’t eat it.  It’s being caught in good numbers at the moment, and we are selling 3-500g fish for £4.50.  That’s a fantastic meal for one person … Read More

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