Category Archives: Meat, Poultry & Fish
Side of Scottish Salmon (900g)
Our fresh side of salmon has a gorgeously bright natural colour, rich in flavour and versatile. Our best-selling fish, it appears that you love them as much as we do! We recommend covering the salmon with little pieces of butter and sprinkling with dill before baking in the oven at 200°C for 20 minutes (cooking times may vary depending on your oven). This fish is delicious served with rice and fresh seasonal veg, with the cooking juices poured over. Our Scottish farmed salmon is sourced from tidal lochs on the Scottish coast and Isles, swimming against strong currents to yield rich, bright fillets. The farmers keep their stock density low, so the salmon have more room to grow and remain active. Their diet is much like it would be in the wild, consisting mainly of marine protein and oils.
Pork Belly with Garlic & Fennel (520g)
Our free-range pork belly has been cooked sous vide with the finest fresh ingredients such as honey, garlic, fennel seeds and thyme. Sous vide is a method of slow-cooking which ensures an even cook and deliciously tender meat. Cooking instructions: 1. Pre-heat the oven to 220°C/200°C, or gas mark 6. 2. Cut open the bag and remove the pork belly. 3. Place onto a pre-heated tray and roast in the oven for 25 minutes, fat side up. 4. We recommend serving with baked sweet potatoes and a sharp Waldorf salad.
Jerk Pork Shoulder Steaks, Pack of 3 (340g)
These Jerk style pork shoulder steaks are juicy and full of flavour, packing a nice kick of chilli. A welcome addition to any BBQ, these will perfectly accompany any selection of sides. 3 per pack. Best pan fried, griddled or BBQ’d. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door.
Traditional Half Mutton Leg (1.3kg)
Our mutton leg is available on the bone or boned and rolled by our head butcher and it makes for a wonderful Sunday roast! Mutton has a bolder, more ‘meaty’ flavour than lamb, and it also happens to be lower in fat too! We recommend slow roasting the leg with half a bottle of wine, shallots and lots of garlic for tender, delicate, and flavoursome meat. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.
Wild Venison Haunch (907g)
This joint is cut from the haunch and wrapped in pork caul fat to maintain moisture while cooking, making it a beautifully lean alternative to your regular Sunday roast. We recommend searing the meat in a pan first before transferring it to the oven. If you want to infuse the joint with even more flavour and kick start a gravy, we recommend putting some red wine and a sliced onion in the bottom of the roasting pan. It’s fantastic with a side of mashed celeriac and seasonal veg. Our Venison is sourced from fallow deer roaming the areas of land from north of the New Forest and the Test Valley over to Bentley Wood on the Wiltshire border. It’s hunted by our deer stalker George and his trusty dog Moss, under quota for the woodland trust. George carries out essential conservation work to protect British woodland from what is now an over populous species, that threatens the biodiversity of this delicate environment. Our butchers carefully prepare the game after a short period of hanging. Ple
Haddock Fillets, Pack of 2 (260g)
Weather permitting, all of our fish is landed from Brixham day boats. We make sure that all of our fish is ranked 1-3 by the Marine Stewardship Council and we regularly review this. The catch methods we use include hook & line, gill netting and otter trawling. We prioritise these methods for the welfare of the fish, and we do not buy any fish that has been beam trawled to protect the seabed environment.
Smoked Mackerel Fillets, Pack of 3 (190g)
Our sustainably caught mackerel fillets are rich in omega-3 and B vitamins. A beautiful, strong-tasting fish the pairs well with subtle, earthy flavours. A simple but tasty way to transform your smoked mackerel into a delicious lunch is to season with salt, pepper and lemon juice and serve with freshly toasted bread. Our mackerel is hand-cured and smoked at Brown & Forrest a small family-run smokery, overlooking the Somerset Levels. Their master smokers Tim & Will use hot smoked & cold smoked methods to produce the finest smoked foods. All their fish, meat and cheese is sourced from trusted local suppliers, butchers and farmers.
Peppered Smoked Mackerel Fillets, Pack of 3 (190g)
Our sustainably caught mackerel fillets are rich in omega-3 and B vitamins. A beautiful, strong-tasting fish that pairs well with subtle, earthy flavours. A simple but tasty way to transform your smoked mackerel into a delicious lunch is to season with salt, pepper and lemon juice and serve with freshly toasted bread. Our mackerel is hand-cured and smoked at Brown & Forrest, a small family-run smokery, overlooking the Somerset Levels. Their master smokers Tim & Will use hot smoked & cold smoked methods to produce the finest smoked foods. All their fish, meat and cheese is sourced from trusted local suppliers, butchers and farmers.
Boned & Rolled Shoulder of Lamb (1.5kg)
Our lamb shoulder is meltingly tender, and boned, rolled and hand-tied by our head butcher for ease of carving. Cut from the shoulder of our finest free-range grass-fed lamb, it is laced with delicate layers of fat that melts in the meat when slow cooked, resulting in that much-loved tender, succulent and rich meat. We recommend pot- roasting this joint with fresh herbs, lemons, white wine and seasonal green veg to make an aromatic and delicious meal. We source our lamb, hogget and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.
Single Ranch Steak (198g)
Cut from the corner cut topside, our grass fed ranch steaks are incredibly lean. They’re inexpensive and versatile, making them a staple in our fridge. Marinade in our BBQ sauce with chipotle chillies and Mexican honey before flash frying, or slice thinly and add to a stir-fry. Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow 30 minutes – 2 hours, depending on the temperature of the room). If you are short on time, the steak will come to temperature much quicker if placed in a cast iron pan. 2. Salt the steak an hour before cooking, or just before cooking. If you salt the steak an hour before, this will draw moisture out and gradually the salt will sink back in, seasoning the steak from the inside out. If you don’t have time for this step, we recommend seasoning just before cooking (as any less than one hour won’t have the desired salt absorption). 3. Do not season with pepper before cooking as this will burn in the pan. 4. Oil the steak
Ranch Steaks, Pack of 2 (396g)
Cut from the corner cut topside, our grass fed ranch steaks are incredibly lean. They’re inexpensive and versatile, making them a staple in our fridge. Marinade in our BBQ sauce with chipotle chillies and Mexican honey before flash frying, or slice thinly and add to a stir-fry. Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow 30 minutes – 2 hours, depending on the temperature of the room). If you are short on time, the steak will come to temperature much quicker if placed in a cast iron pan. 2. Salt the steak an hour before cooking, or just before cooking. If you salt the steak an hour before, this will draw moisture out and gradually the salt will sink back in, seasoning the steak from the inside out. If you don’t have time for this step, we recommend seasoning just before cooking (as any less than one hour won’t have the desired salt absorption). 3. Do not season with pepper before cooking as this will burn in the pan. 4. Oil the steak
Free Range Bronze Frenchbeer Turkey Crown (3-4kg)
Well-known for a rich flavour and tender, moist meat, our Bronze Turkeys are reared slowly on a whole food diet by John Malseed on his family’s farm in Devon. Free to roam, foraging as they please and housed safely overnight in small groups, the care and attention put into rearing the birds results in a flavour like no other. Our turkeys are dry-plucked to ensure skin remains intact and sustains as much moisture as possible. They’re then game hung in John’s granite barns for up to two weeks to enrich flavour and tenderise the meat, while drying out the skin for a crispy perfect finish. Because of this process, when roasting, you will see the skin lift slightly and the fat “dancing” underneath, retaining all moisture and creating what we think is the best tasting turkey in the business. To make the most of your turkey’s delicious fat content, we recommend roasting it breast down. This technique allows the ample fat stored in the back to baste the bird as it cooks, resulting in a mouthwa
Free Range Bronze Frenchbeer Turkey (6-7kg)
Well-known for a rich flavour and tender, moist meat, our Bronze Turkeys are reared slowly on a whole food diet by John Malseed on his family’s farm in Devon. Free to roam, foraging as they please and housed safely overnight in small groups, the care and attention put into rearing the birds results in a flavour like no other. Our turkeys are dry-plucked to ensure skin remains intact and sustains as much moisture as possible. They’re then game hung in John’s granite barns for up to two weeks to enrich flavour and tenderise the meat, while drying out the skin for a crispy perfect finish. Because of this process, when roasting, you will see the skin lift slightly and the fat “dancing” underneath, retaining all moisture and creating what we think is the best tasting turkey in the business. To make the most of your turkey’s delicious fat content, we recommend roasting it breast down. This technique allows the ample fat stored in the back to baste the bird as it cooks, resulting in a mouthwa
Free Range Bronze Frenchbeer Turkey (5-6kg)
Well-known for a rich flavour and tender, moist meat, our Bronze Turkeys are reared slowly on a whole food diet by John Malseed on his family’s farm in Devon. Free to roam, foraging as they please and housed safely overnight in small groups, the care and attention put into rearing the birds results in a flavour like no other. Our turkeys are dry-plucked to ensure skin remains intact and sustains as much moisture as possible. They’re then game hung in John’s granite barns for up to two weeks to enrich flavour and tenderise the meat, while drying out the skin for a crispy perfect finish. Because of this process, when roasting, you will see the skin lift slightly and the fat “dancing” underneath, retaining all moisture and creating what we think is the best tasting turkey in the business. To make the most of your turkey’s delicious fat content, we recommend roasting it breast down. This technique allows the ample fat stored in the back to baste the bird as it cooks, resulting in a mouthwa
Family Pack of Thick Sliced Field & Flower Ham (500g)
Our Field & Flower ham joint is expertly cured by our butchery team using traditional methods. Cut from the hind leg, this joint is naturally lean. Enjoy it on its own in a sandwich or as part of a Ploughman’s spread. We’ve taken all the hard work out too by slicing the meat so it’s ready to tuck in to straight away! The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door. Cooked and ready to eat. Once opened, consume within three days.
Free Range Bronze Frenchbeer Turkey (4-5kg)
Well-known for a rich flavour and tender, moist meat, our Bronze Turkeys are reared slowly on a whole food diet by John Malseed on his family’s farm in Devon. Free to roam, foraging as they please and housed safely overnight in small groups, the care and attention put into rearing the birds results in a flavour like no other. Our turkeys are dry-plucked to ensure skin remains intact and sustains as much moisture as possible. They’re then game hung in John’s granite barns for up to two weeks to enrich flavour and tenderise the meat, while drying out the skin for a crispy perfect finish. Because of this process, when roasting, you will see the skin lift slightly and the fat “dancing” underneath, retaining all moisture and creating what we think is the best tasting turkey in the business. To make the most of your turkey’s delicious fat content, we recommend roasting it breast down. This technique allows the ample fat stored in the back to baste the bird as it cooks, resulting in a mouthwa
Boned & Rolled Saddle of Lamb (500g)
Our boneless lamb saddle joint is one of the most tender and sweet lamb joints available. Cut from the loin, our head butcher bones, rolls and hand-ties this joint for ease of carving. The thin layers of fat keep it moist during cooking and it’s great roasted in the oven with fresh rosemary and new potatoes. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things. Cooking Instructions: 1. Remove the joint from its packaging and pat dry. Bring to room temperature by leaving out of the fridge for at least 30 minutes. 2. Preheat your oven to 220°C/200°C fan/gas mark 7. 3. Season the joint with good quality salt b
Pork, Sage & Caramelised Onion Stuffing Balls, Pack of 12 (340g)
Our Pork Stuffing Balls are handmade with the finest-free-range pork and fresh herbs. This stuffing is enhanced with caramelised onion chutney for a sweet and savoury flavour that pairs perfectly with any centrepiece. Simon Price rears the majority of our free-range pigs. Using traditional methods with plenty of space for his pigs to forage and roam, our truly free-range and high-welfare pork is exceptional in flavour.
Boned & Rolled Shoulder of Lamb (1kg)
Our lamb shoulder is meltingly tender, and boned, rolled and hand-tied by our head butcher for ease of carving. Cut from the shoulder of our finest free-range grass-fed lamb, it is laced with delicate layers of fat that melts in the meat when slow cooked, resulting in that much-loved tender, succulent and rich meat. We recommend pot- roasting this joint with fresh herbs, lemons, white wine and seasonal green veg to make an aromatic and delicious meal. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.
Dry Cured Smoked Horseshoe Gammon (1kg)
Our free-range British Gammon has been dry-cured and smoked by our Somerset butchers, resulting in the most deliciously sweet and tender meat. Cut from the hind leg, this joint is succulent and packed with flavour. We are proud to source our Free Range Bacon and Gammon from Anna Longthorp in South Yorkshire. Anna is a fourth generation farmer, and has been farming free range pigs for over a decade. They thrive on her sandy, free draining land – the perfect ground for inquisitive, free range snuffling pigs to dig and wallow in. Serves 4. Cooking Instructions: 1. Place the joint in a large pot and fill with cold water. You can flavour the water with peppercorns, cinnamon sticks, cloves or onions. 2. Bring the pan to the boil and simmer for 50 minutes, skimming off any white froth that may rise to the surface. 3. Preheat your oven to 180°C/160°C fan/gas mark 4. 4. Drain the pan. 5. Remove the thin layer of skin and score the layer of fat around the joint. 6. Transfer the joint to an oven
