Showing 13–24 of 52 results

  • free range bronze turkey crown

    Free Range Bronze Turkey Crown

    The Free Range Bronze Turkey Crown is ideal for smaller families and those who don’t want too many leftovers. It is the white breast meat left on the bone.

    Christmas deserves a seriously tasty turkey, and we source Free Range Bronze Turkeys from the Walters family. These traditional slow maturing, hand plucked and hung turkeys are delicious – full of flavour, tender and succulent.  They really are the best turkey I have ever tasted, and most of our customers agree.

    As a rule of thumb we recommend that you have at least 333 grams per person for a Christmas Free Range Turkey crown.

    All our turkeys are produced by Walters Turkeys with Phillip and Julia Walters supplying this festive fowl for over 35 years.  I now deal with their son Ed, and it is still very much a family affair. The free range bronze turkeys are reared to the Golden promise standard set by the Traditional Farmfresh Turkey Association. They reach full maturity naturally without growth promoters.  Using traditional methods, they are dry plucked, hand finished and hung for at least 7 days.  90% of their diet is grown and milled on the same farm where the turkeys are reared.  The turkeys are killed and processed on the farm to avoid travel as minimising their stress is a priority.

    Your turkey will be boxed, with vacuum packed giblets, fresh rosemary and a Pop-up Timer which works perfectly. It can remain in the box for a couple of days.  If your turkey is a large one, it may not fit in a box, and therefore it’s important to remove it from the plastic bag as soon as possible. Place the turkey in the refrigerator if possible.  If not, place the turkey in a cool ventilated position.   Make sure that this is animal and vermin proof!

    Delivery will be the week before Christmas, although they are also available for Thanksgiving.

    £59.85£99.75
  • Free Range Chicken 1.5kg

    Free Range Chicken with giblets from Creedy Carver – an 82 acre farm in Devon.

    £12.00
  • Roast Goose

    Goose

    In my mind, there is no finer sight or taste than a roasted golden Christmas goose.  Our geese come from the neighbouring Watergate Estate and are free range, fed on grass pasture, grains and corn. They are traditionally reared, dressed and dry plucked, which means the skin becomes deliciously crispy when roasted. They taste fantastic: rich, succulent and bursting with flavour.  On top of which you have the cherished goose fat for some magnificent roast potatoes.

    Geese cannot be mass produced and their production is very traditional and in that vein, it is very slow! This helps it to remain a real luxury that is pretty much only available fresh at Christmas.

    Their geese roam freely throughout their whole life and spend lots of time grazing out in the fields behind the house, slowly growing fat for Christmas. They are penned into open yards at night to protect them from foxes. They are 6 months old before they are killed and range in size from 4-8kg. They really do make an absolutely delicious, rather special meal for Christmas day.

    This is an approximate guide to how many people each weight of goose feeds.

    4kg – 4-5 people

    4.5kg – 4-6 people

    5kg – 5-7 people

    5.5kg – 6-9 people

    6kg – 8-12 (sometimes more)

    £58.00£87.00
  • Lamb Box

    Lamb Box

    A lamb box is the finest way to experience our grass fed lamb at the best value.  We have 2 boxes available:

    Quarter Box – £50

    • Half bone-in shoulder
    • Half boned and rolled leg
    • 4 chops
    • 2 chump steaks
    • 500g mince

    Half Box – £85

    • 2 half leg joints (or a whole joint)
    • 2 half shoulder joints (or a whole joint)
    • 2 chump steaks
    • 6 chops
    • 1 rack of lamb (or split into cutlets)
    • 500g mince (or 1 rolled breast joint)
    • fillet of neck

    Full Box – £155 (2 x above)

    Each joint will be vacuum packed for freezing and can be sent out via overnight courier.

    Different farms lamb at different times of the year, so that with recent warm winters, we have had an extended season of Spring lamb where texture and taste work perfectly.  Later on in the year you get a more robust flavour and texture that suits eating in Autumn and Winter.

    All our lamb comes from within the South Downs National Park where it feeds on the mixed herbs and grasses of the sloping Downs meadows.  We source from individual farms where we can trace the quality, welfare and breeding to ensure the finest tasting local lamb.

    £50.00£155.00
  • Leg of lamb

    Leg of Lamb

    Our South Downs leg of lamb is the perfect Sunday Roast – pricked with rosemary and garlic, with red current jelly and mint sauce, it is one of the ultimate British meals. When you keep leg of lamb on the bone, you get more flavour and stays more succulent – just make sure to rest the joint for 15 minutes at least before serving.
    Different farms lamb at different times of the year, so that with recent warm winters, we have had an extended season of Spring lamb where texture and taste work perfectly.  Later on in the year you get a more robust flavour and texture that suits eating in Autumn and Winter.

    All our lamb comes from within the South Downs National Park where it feeds on the mixed herbs and grasses of the sloping Downs meadows.  We source from individual farms where we can trace the quality, welfare and breeding to ensure the finest tasting local lamb.

    If you would like a larger leg of lamb, please do contact us as they can go up to 2kg in weight.

    £9.75£25.00
  • Leg of lamb

    Leg of Lamb (boned and rolled)

    Boned and Rolled

    Our South Downs leg of lamb is the perfect Sunday Roast – pricked with rosemary and garlic, with red current jelly and mint sauce, it is one of the ultimate British meals. While tastier on the bone, the convenience of having it boned and rolled is tempting.

    Different farms lamb at different times of the year, so that with recent warm winters, we have had an extended season of Spring lamb where texture and taste work perfectly.  Later on in the year you get a more robust flavour and texture that suits eating in Autumn and Winter.

    All our lamb comes from within the South Downs National Park where it feeds on the mixed herbs and grasses of the sloping Downs meadows.  We source from individual farms where we can trace the quality, welfare and breeding to ensure the finest tasting local lamb.

    If you would like a larger leg of lamb, please do contact us as they can go up to 2kg in weight.

    £10.50£29.00
  • Leg of Pork

    Our leg of pork is excellent for roasting, with a good layer of fat to ensure a succulent, tasty meal.  You can slow roast to keep the meat moist, with a quick blast in a hot oven at the end to ensure the finest crackling.  We offer legs on the bone for those who would like to cure their own hams – but contact us to order.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    £6.75£22.50
  • Minced Beef

    Our lean Minced Beef comes from specific aged beef cuts to ensure that you get maximum flavour no matter what dish you use the mince in.  As a result, you can be sure that your lasagne, bolognese or homemade beef burgers will be far tastier than your supermarket equivalent.

    Our beef comes from local farms and estates (including Stansted) within the South Downs National Park – grass fed with no added growth promoters or hormones. They feed on the herb rich pastures of the Downs and the varied herbs and grasses help add to the taste of the beef.

    We age the beef on the bone for a minimum of 28 days. By dry-aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.

    We get full traceability each week, so we know exactly where our beef comes from.  Let us know if you would like details of your specific beef.  We use breeds such as the native Sussex, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.

    £4.99£19.50
  • Christmas Free Range Bronze Turkey

    Organic Bronze Turkey

    Christmas deserves a seriously tasty turkey, and we source Organic Bronze Turkeys from the Walters family. These traditional slow maturing, hand plucked and game hung turkeys are delicious – full of flavour, tender and succulent.  They really are the best turkey I have ever tasted, and most of our customers agree.

    As a rule of thumb we recommend that you have at least 500 grams per person for a turkey, 333 grams per person for a crown, and for a breast joint just 250 grams.

    All our turkeys are produced by Walters Turkeys with Phillip and Julia Walters supplying this festive fowl for over 35 years.  I now deal with their son Ed, and it is still very much a family affair. The organic bronze turkeys are reared to the Golden promise standard set by the Traditional Farmfresh Turkey Association. They reach full maturity naturally without growth promoters.  Using traditional methods, they are dry plucked, hand finished and game hung for at least 7 days.  All are fed on organic cereals and soya.  The turkeys are killed and processed on the farm to avoid travel as minimising their stress is a priority.

    Your turkey will be boxed, with vacuum packed giblets, fresh rosemary and a Pop-up Timer which works perfectly. It can remain in the box for a couple of days.  If your turkey is a large one, it may not fit in a box, and therefore it’s important to remove it from the plastic bag as soon as possible. Place the turkey in the refrigerator if possible.  If not, place the turkey in a cool ventilated position.   Make sure that this is animal and vermin proof!

    Delivery will be the week before Christmas, although they are also available for Thanksgiving.

    £92.50£185.00
  • Turkey Crown

    Organic Turkey Crown

    The Organic Turkey Crown is ideal for smaller families and those who don’t want too many leftovers. It is the white breast meat left on the bone.

    Christmas deserves a seriously tasty turkey, and we source Organic Bronze Turkey from the Walters family. These traditional slow maturing, hand plucked and hung turkeys are delicious – full of flavour, tender and succulent.  They really are the best turkey I have ever tasted, and most of our customers agree.

    As a rule of thumb we recommend that you have at least 333 grams per person for a organic turkey crown.

    All our turkeys are produced by Walters Turkeys with Phillip and Julia Walters supplying this festive fowl for over 35 years.  I now deal with their son Ed, and it is still very much a family affair. The organic bronze turkeys are reared to the Golden promise standard set by the Traditional Farmfresh Turkey Association. They reach full maturity naturally without growth promoters.  Using traditional methods, they are dry plucked, hand finished and hung for at least 7 days.  All are fed on organic cereals and soya.  The turkeys are killed and processed on the farm to avoid travel as minimising their stress is a priority.

    Your turkey will be boxed, with vacuum packed giblets, fresh rosemary and a Pop-up Timer which works perfectly. It can remain in the box for a couple of days.  If your turkey is a large one, it may not fit in a box, and therefore it’s important to remove it from the plastic bag as soon as possible. Place the turkey in the refrigerator if possible.  If not, place the turkey in a cool ventilated position.   Make sure that this is animal and vermin proof!

    Delivery will be the week before Christmas, although they are also available for Thanksgiving.

    £71.85£119.75
  • Partridge (each)

    Partridge are an excellent introduction to game, being tender, easy to cook and tasty without being too gamey.  One partridge will feed a person, and you can simply roast them with a little bit of streaky bacon over the top, some bread sauce and little roast potatoes – easy and delicious.

    Our oven-ready partridge come from the neighbouring Watergate Estate.  They are a healthy alternative to chicken, leading a semi-wild existence that reflects in the taste.

    £3.45
  • Pork Mince

    Our minced pork comes from the shoulder, with plenty of meat and a bit of fat to ensure flavour and succulence. Pork mince can be added to meatballs, burgers or bolognese for a richer flavour.

    We use rare-breed Saddleback pork from a farm in Birdham near Chichester.  The Saddleback breed is ideal for outdoor rearing as they are hardy in all weathers, good at mothering, and extremely capable of looking after themselves in a natural environment. They are kept in small family units of about 10 per enclosure, alternating between woodland and pasture.

    They are slow maturing compared with intensively bred commercial breeds which results in more marbling and flavour. The meat is darker and they have a bit more fat than you might be used to but again, this enhances the taste and texture of the pork which is succulent and fine-grained.

    £4.25£22.50