Category Archives: Meat, Poultry & Fish
Boned & Rolled Loin of Pork (2kg)
Our boneless pork loin joint is lean but topped with a generous layer of fat for that much-loved crackling. Cut from the loin, this joint has been boned and rolled for ease of carving. It comes ready scored for the perfect crackling − just make sure the fat is really dried out before rubbing in plenty of salt and olive oil before cooking. 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.
Scottish Smoked Salmon (200g)
Our responsibly farmed Scottish smoked salmon 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. We love it in a creamy pasta with fresh dill and lemon zest for a touch of luxury! 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.
Boned & Rolled Loin of Pork (4kg)
Our boneless pork loin joint is lean but topped with a generous layer of fat for that much-loved crackling. Cut from the loin, this joint has been boned and rolled for ease of carving. It comes ready scored for the perfect crackling − just make sure the fat is really dried out before rubbing in plenty of salt and olive oil before cooking. All our pork is free-range, sourced by British independent farmers that provide the highest welfare standards. The pigs are raised in green pasture and are free to roam outside and wallow in the mud throughout their whole lives. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. This product is only available for delivery on our Easter delivery dates (Wed 27 March, Thu 28 March, Sat 30 March 2024).
Silverside Roasting Joint (1kg)
Our silverside joint is the perfect slow-roast joint for those lazy Sunday lunches. Cut from the hind quarter, this joint is best suited to pot-roasting methods. We recommend cooking slowly and adding a small amount of stock or wine to the base of the pan to really bring out the flavours − you’ll be left with a delicious gravy base too.
Silverside Roasting Joint (2kg)
Our silverside joint is the perfect slow-roast joint for those lazy Sunday lunches. Cut from the hind quarter, this joint is best suited to pot-roasting methods. We recommend cooking slowly and adding a small amount of stock or wine to the base of the pan to really bring out the flavours − you’ll be left with a delicious gravy base too.
Salt-Aged Sirloin Steaks, Pack of 2 (396g)
This is our most popular steak and it’s easy to see why. It’s juicy, rich, tender and full of fabulous marbling. We recommend cooking in a griddle or frying pan and keeping it simple with an oil, salt and pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax. Two steaks per pack. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). 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
Top Rump Roast (2kg)
Our top rump is a great roasting joint for those looking for something more on the lean side. Cut from the hind quarter, it’s packed full of flavour. We recommend cooking it with a rub of mustard powder, dried herbs and seasoning to form a golden outer layer. Make sure to rest the meat for a minimum of 20 minutes before carving it, keeping it as juicy and tender as possible.
Topside Roasting Joint (1kg)
Our award-winning topside is a field&flower Sunday-lunch favourite. Cut from the hind quarter, it’s a naturally lean joint which comes with a generous layer of fat on top that naturally bastes the meat during cooking. We love cooking it with onions and full garlic bulbs in the roasting pan to make a delicious flavoursome gravy. Make sure to rest the meat for a minimum of 20 minutes before carving it, keeping it as juicy and tender as possible.
Topside Roasting Joint (2kg)
Our award-winning topside is a field&flower Sunday-lunch favourite. Cut from the hind quarter, it’s a naturally lean joint which comes with a generous layer of fat on top that naturally bastes the meat during cooking. We love cooking it with onions and full garlic bulbs in the roasting pan to make a delicious flavoursome gravy. Make sure to rest the meat for a minimum of 20 minutes before carving it, keeping it as juicy and tender as possible.
Topside Roasting Joint (3kg)
Our award-winning topside is a field&flower Sunday-lunch favourite. Cut from the hind quarter, it’s a naturally lean joint which comes with a generous layer of fat on top that naturally bastes the meat during cooking. We love cooking it with onions and full garlic bulbs in the roasting pan to make a delicious flavoursome gravy. Make sure to rest the meat for a minimum of 20 minutes before carving it, keeping it as juicy and tender as possible.
Whole Fillet of Beef (1.5kg)
Our whole beef fillet is a prized and elegant joint due to its tender and melt-in-the-mouth texture. The muscle does very little work, which is why it’s the most tender beef cut we sell. It’s a very lean cut, which is suited to quick cooking. We recommend searing it in a hot frying pan first for 10 minutes, before transferring it to the oven for 20 minutes to finish. Leave to rest before carving and enjoying this beautiful joint.
Cod 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.
Salt-Aged Boneless Rib Roast (1.5kg)
Our rib roast, hand-rolled and tied by our head butcher, is a stunning joint. Cut from the centre of the rib, it has traditional marbling all the way through and a strong, rich flavour. It’s best cooked rare to medium-rare. Make sure to use those juices from the bottom of the roasting pan to make a special homemade gravy. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).
Premium Fish Pie Mix (340g)
Our responsibly caught fish pie mix is the perfect way to enjoy one of the nation’s favourite dishes. It come as a selection of our favourite bite-sized chunks of salmon, white fish and smoked haddock – all conveniently chopped and ready for you to whip up into your very own fish pie! We like to poach the fish in milk first and then use this milk to make the white sauce for the pie filling for a great flavour. The majority of our sustainable fish is sourced from day boats based in West Country ports such as Brixham, Bridport and Newlyn. These independent fishermen use sustainable methods to land fish including rod and line, trammel nets and hand lines, ensuring quotas are kept to without damaging the seabed and environment. Sometimes we source cod and haddock from North Sea ports due to seasonality. We follow the Marine Conservation Society’s guidelines on salmon sustainability, which ask that we don’t fish wild salmon to protect precarious wild stocks. Our farmed salmon is instead han
Salt-Aged Boneless Rib Roast (2kg)
Our rib roast, hand-rolled and tied by our head butcher, is a stunning joint. Cut from the centre of the rib, it has traditional marbling all the way through and a strong, rich flavour. It’s best cooked rare to medium-rare. Make sure to use those juices from the bottom of the roasting pan to make a special homemade gravy. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).
Hake 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.
Salt-Aged Boneless Rib Roast (3kg)
Our rib roast, hand-rolled and tied by our head butcher, is a stunning joint. Cut from the centre of the rib, it has traditional marbling all the way through and a strong, rich flavour. It’s best cooked rare to medium-rare. Make sure to use those juices from the bottom of the roasting pan to make a special homemade gravy. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).
Monkfish 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.
Salt-Aged Rolled Sirloin (2kg)
Our rolled sirloin roast is a delicious and succulent joint which will serve as a special centrepiece for your Sunday roast. Cut from the loin, this joint is tender and a delight to carve. It’s best cooked rare to medium-rare and rested for at least 20 minutes before serving. Why not try using a rub of hot horseradish and thyme to make it that extra bit special? Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).
Chalkstream Trout Fillets, Pack of 2 (260g)
Our ChalkStream rainbow trout are slow grown over two years to produce lean, low-fat fish. The quality of the chalk stream water of the river Test and Itchen gives the trout a unique and clean taste. There are health benefits too with the trout being high in protein, unsaturated fat, vitamin D and vitamin B12. With its firm flesh and mild taste, trout is great when grilled, oven baked, or pan-fried. Alternatively, try replacing your salmon recipes with these versatile trout fillets. Two fillets per pack. Our English grown ChalkStream trout is reared over a period of two years in the idyllic Hampshire setting, the river Test and the river Itchen. The unique flavour and athletic flesh of the trout reflects the purity of the water in which they are reared, which closely mirrors the natural environment of the fish. ChalkStream trout source from farms which are RSPCA assured, meaning that all aspects of animal welfare (including health and stocking density) are cared for under the highest p
