Category Archives: Meat, Poultry & Fish
Field & Flower Beef Wellington (1.1kg)
Our gold award-winning Beef Wellington is the perfect centrepiece. Combining butter-soft centre cut fillet with rich and earthy mushroom duxelles and chicken liver parfait, our welly is carefully encased in a crepe and wrapped in all-butter flaky pastry studded with thyme. Roast in the oven until golden and pair with fondant potatoes. We deliver our Beef Wellington previously frozen not only to ensure that the product arrives perfectly intact, but also to ensure that we’re delivering the highest quality beef. We use centre cut beef fillets to make our Wellingtons, with only two available on each animal. To ensure consistent supply and carcass balance (using the whole animal), we make our Wellingtons when beef fillets become available to us, rather than sourcing to order. Cooking instructions: 1. Allow the Beef Wellington to come to room temperature before cooking. 2. Preheat your oven to 180°C (fan) and place an empty baking tray in the oven to heat. 3. Brush the pastry with a whisked
Field & Flower Beef Wellington (600g)
Our gold award-winning Beef Wellington is the perfect centrepiece. Combining butter-soft centre cut fillet with rich and earthy mushroom duxelles and chicken liver parfait, our welly is carefully encased in a crepe and wrapped in all-butter flaky pastry studded with thyme. Brush the pastry with beaten egg for a golden finish, then roast in the oven and pair with fondant potatoes. We deliver our Beef Wellington previously frozen not only to ensure that the product arrives perfectly intact, but also to ensure that we’re delivering the highest quality beef. We use centre cut beef fillets to make our Wellingtons, with only two available on each animal. To ensure consistent supply and carcass balance (using the whole animal), we make our Wellingtons when beef fillets become available to us, rather than sourcing to order. Cooking instructions: 1. Allow the Beef Wellington to come to room temperature before cooking, roughly 45 minutes 2. Preheat your oven to 180°C (fan) and place an empty bak
Field & Flower Beef Wellington (1.6kg)
Our gold award-winning Beef Wellington is the perfect centrepiece. Combining butter-soft centre cut fillet with rich and earthy mushroom duxelles and chicken liver parfait, our welly is carefully encased in a crepe and wrapped in all-butter flaky pastry studded with thyme. Roast in the oven until golden and pair with fondant potatoes. We deliver our Beef Wellington previously frozen not only to ensure that the product arrives perfectly intact, but also to ensure that we’re delivering the highest quality beef. We use centre cut beef fillets to make our Wellingtons, with only two available on each animal. To ensure consistent supply and carcass balance (using the whole animal), we make our Wellingtons when beef fillets become available to us, rather than sourcing to order. Cooking instructions: 1. Allow the Beef Wellington to come to room temperature before cooking. 2. Preheat your oven to 180°C (fan) and place an empty baking tray in the oven to heat. 3. Place the Wellington onto the ho
Beef Marrowbone Canoes (400g)
Our beef marrowbone canoes are the perfect addition to a decadent beef roast or steak. These have been sawn in half lengthways, ready for presentation on the plate.
Smoked Kipper Fillets (250g)
Kippers, named after “kippering”, is the method of butterflying and smoking a whole fish, are actually herring. As well as whole kippers, our smokery now product filleted kippers for even quicker and easier meals at home. These kippers are hot smoked, but still require finishing over heat – we recommend 12 minutes in a hot oven. Two fillets per pack. Our kippers are 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.
Free Range Mixed Eggs, Pack of 6
Supermarket shelves are lined with eggs and poultry that boast “free-range” labels. However, what lies beneath those labels are often misleading and many of these chickens barely experience the outdoors, let alone roam freely in pastures. Our eggs are sourced from our friends at Eggspress, who share our commitment to quality and sustainable farming practices. Their pastured hens get to peck, scratch, and explore, and the eggs that come from them are the freshest and most flavourful you’ll ever experience. With vibrant, sunny yellow yolks, and whites that cook up beautifully, these eggs are the real deal. We are growing a Field & Flower Flock with Adan at Eggspress, so if our demand outstrips supply we will source from Cacklebean, another fantastic farm just north of us. Whether you’re whipping up a classic scramble, a creamy omelette, or practicing that perfect sunny side up, this is the breakfast upgrade we’ve been waiting for.
Whole Smoked Kippers (350g)
Kippers, named after “kippering”, the method of butterflying and smoking a whole fish, are actually herring. A traditional protein for decades up and down the country, we believe that kippers still have a place on the breakfast, lunch and dinner table. These kippers are hot smoked, but still require finishing over heat – we recommend 12 minutes in a hot oven. Two butterflied kippers per pack Our kippers are 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.
Hot Smoked Salmon Steaks (200g)
Traditionally kiln roasted over a wood fire at our Somerset smokery, our Hot Smoked Salmon Steaks have a rich roasted flavour, and flake perfectly either hot or cold. We recommend serving simply with new potatoes and a leafy butterhead salad, or flaked into pasta with crème fraiche and peas for a refreshing mid-week dinner. Two steaks per pack. 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.
South Devon Chilli Sausages (384g)
We have collaborated with The South Devon Chilli Farm to find the perfect warm and fruity heat for our chilli sausages. Fresh chilli is added to the mix alongside South Devon Chilli’s guajillo peppers to bring sweetness and complexity to this classic banger. Add our gluten-free sausages to a homemade jambalaya for a weekday dinner or enjoy on the barbecue at the weekend. Six sausages per pack. 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. Our sausages are made with gluten-free ingredients.
Beef, Pork & Chilli Meatballs (320g)
We have combined Simon’s free-range pork with our West Country PGI beef and chillies from the South Devon Chilli Farm to create these warm, spicy, meatballs that encapsulate the best of the West. As good an addition to a spicy pasta bake as they are a decadent marinara sandwich, these meatballs are a great option for both midweek and weekend meals. 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. Our meatballs are made with gluten-free ingredients.
Unavailable – Curried Lamb Sausage Roll (230g)
This decadent lamb sausage roll has got a kick of Madras, but not too much heat, and is lightened by sultanas and a grating of nutmeg. Made with West Country lamb and all butter croissant pastry. Delicious either hot or cold, we recommend warming up in the oven at 180 degrees for 20 minutes, then leaving to rest for 5 minutes before tucking into.
Hot Smoked Salmon Steak (100g)
Traditionally kiln roasted over a wood fire at our Somerset smokery, our Hot Smoked Salmon Steaks have a rich roasted flavour, and flake perfectly either hot or cold. We recommend serving simply with new potatoes and a leafy butterhead salad, or flaked into pasta with crème fraiche and peas for a refreshing mid-week dinner. One steak per pack. 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.
Scottish Smoked Salmon (100g)
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 Jess & Tim smoke the fish while laid flat on shelves to ensure the absolute best quality fillet for long-cutting, a method that guarantees melt-in-the-mouth salmon. 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.
Dry-Cured Ribeye Bacon (240g)
Our dry-cured ribeye bacon is cut from the collar, the central muscle of the pork shoulder. The benefit of this cut is that it has rich intramuscular fat, but after cooking gives a lean ‘eye’ piece of bacon. With a richer, meatier taste than traditional bacon, this is a real treat to take bacon sarnies to the next level. 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.
Spicy Chorizo Semi-Dried Cured Sausages (200g)
A delicious, gently spiced cooking sausage, these semi cured sausages are among the most versatile products we sell. As good on a stick over the barbecue as they are as the foundation of a delicious baked rice, these warrant further cooking despite being semi-cured, but that’s when the fun starts. Trealy Farm, just over the estuary from us in Monmouthshire, specialise in making charcuterie from the best of the produce around them. This includes Saddleback pigs, welsh mountain lambs and Welsh Black cattle. They are an award winning charcuteries and lead the pack when it comes to getting the very best out of pork. Our sausages are made with gluten-free ingredients.
Fennel Semi-Dried Cured Sausages (180g)
A delicious, gently spiced cooking sausage, these semi dried sausages are among the most versatile products we sell. As good on a stick over the barbecue as they are as the foundation of a delicious baked rice, these warrant further cooking despite being semi-dried, but that’s when the fun starts. Trealy Farm Charcuterie, just over the estuary from us in Monmouthshire, specialise in making charcuterie from the best of the free-range produce around them. This includes Saddleback pigs, welsh mountain lambs and Welsh Black cattle. They are an award winning charcuteries and lead the pack when it comes to getting the very best out of free-range pork. Our sausages are made with gluten-free ingredients.
Diced White Fish Mix (340g)
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.
Edith’s Plain Pork Sausages, Pack of 24 (454g)
Allergen update: please see Ingredients under Additional Info Inspired by our co-founder’s daughter Edith, a huge fan of our free-range sausages but not the more adventurous flavours, we developed our simplest ever banger in a miniature package. This mini sausage is all about the free-range pork, lightly seasoned to celebrate its natural flavour, kept bitesize and completely gluten free, just like all our sausages and burgers. As we’ve kept seasoning to a minimum, this plain pork sausage is delicious in all sorts of recipes – from mini toad in the hole and bangers and mash, to mini hot dogs or a spicy jambalaya. 24 sausages per pack. 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.
Shoulder of Lamb (2.4kg)
Typically more flavourful than lamb due to a longer time spent on pasture, our Whole Shoulder of Hogget has been dry-aged for 7-10 days to further enhance its taste. Cut from the fore, a harder working muscle group, this cut is best when slow cooked until meltingly tender. As the cut slow cooks the fat within it will render beautifully, infusing the cut with a full and almost nutty flavour. Hogget is a sheep aged between one and two. After being reared for a longer time on West Country clover and herb pasture, the meat is rich in flavour and tender. Choosing our hogget helps to support traditional British sheep farming and native breeds of hill sheep. 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. C
