Category Archives: Meat, Poultry & Fish
Family Pack of Cumberland Sausages (768g)
Allergen update: please see Ingredients under Additional Info Finished with flavours of thyme, nutmeg, pepper and sage, we’ve created an even bigger pack size of our Cumberland Sausages for stocking up your fridge or freezer. Free-range and an English classic, these sausages are best served in a soft finger roll with some sweet caramelised onions and a dollop of tomato ketchup and mustard. 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, but it also means exceptional tasting pork. All our pork is hand-butchered to order and delivered fresh to your door.
Lamb & Mint Chipolatas (320g)
Allergen update: please see Ingredients under Additional Info Mint and lamb is a classic combination that works perfectly in our premium sausages. Packing in even more flavour as a chipolata, these sausages are the perfect summer cut with both a sweet and nutty flavour. We recommend pairing with a herby salad, tzatziki, warm pitta breads and chilli oil. 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.
Lincolnshire Sausages (384g)
Allergen update: please see Ingredients under Additional Info Flavoured with herbs and spices such as sage, pepper, thyme and nutmeg, our Lincolnshire sausage is the perfect cut for breakfast, lunch and dinner. Best served in a soft roll with a dollop of our premium mustard or tomato ketchup, or paired with all the trimmings of a full English breakfast, our free-range sausages are a staple for any meal of the day. 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, but it also means exceptional tasting pork. All our pork is hand-butchered to order and delivered fresh to your door. Our sausages are made with gluten-free ingredients.
Family Pack of Pork & Sage Chipolatas (640g)
Our best-selling Pork & Sage Chipolatas, now in a family-pack size. These sausages are great for adding to breakfasts, pan-frying for sandwiches or pairing with mash, gravy and peas. We make our Chipolatas with free-range pork and natural casings for trusted quality and exceptional taste. 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 quality-tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door.
Fruit Pig Haggis (450g)
Get set for an authentic Scottish supper with our Traditional Fruit Pig Haggis. Slow-cooked until the rich and meaty flavours melt together, our British Haggis is made with cooked lamb lungs and hearts, beef suet, oats, barley, onions, salt and spices. The texture is soft and meaty, a real hearty supper for the colder winter months (and it’s not just for Burns Night – use our Fruit Pig Haggis to stuff a roast chicken for an indulgent and satisfying flavour). We source our Haggis from The Fruit Pig Company. Founded in 2008, the team at Fruit Pig focus on rare breed butchery and high-welfare meat to produce traditional, fresh blood black puddings and cured meats. Cooking instructions 1. Preheat your oven to 150°C fan. 2. Leave the Haggis in its casing but remove the Fruit Pig label. 3. Wrap in foil and place in a spacious roasting dish. 4. Pour in boiling water to 2-3cm deep. 5. Reheat until piping hot in the middle (approximately 1 hour).
Fruit Pig Black Pudding (350g)
Fruit Pig’s multi-award-winning fresh blood black pudding is not only the perfect savoury addition to breakfasts, but is fantastic with roast chicken, diced with chorizo or paired with fresh salad. Providing both black and white puddings in smaller sticks, making it easy for you to cut slices as thick as you’d like them, at home. We source our black pudding from The Fruit Pig Company. Founded in 2008, the team at Fruit Pig focus on rare breed butchery and high-welfare meat to produce traditional, fresh blood black puddings and cured meats.
Fruit Pig White Pudding (350g)
The lesser-known cousin of black pudding, our white pudding is a savoury sausage that can be sliced and served just as you normally would. Fruit Pig take great pride in producing a white pudding that is as moreish as black, and we think a full English isn’t complete without both on the plate. We source our white pudding from The Fruit Pig Company. Founded in 2008, the team at Fruit Pig focus on rare breed butchery and high-welfare meat to produce traditional, fresh blood black puddings and cured meats.
Salt-Aged Heart of Rump (1.5kg)
Our buttery soft Heart of Rump Roast has been salt-aged for 28 days, creating a nutty, tender roast that melts in the mouth after a long rest. When seasoned with our Dorset Sea Salt, this cut is the best option for a rare roast beef and makes the perfect centrepiece. 4-6 portions 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 an hour. 2. Preheat your oven to 230°C/210°C fan/gas mark 8. 3. Rub the joint with oil, good quality salt (Dorset Sea Salt Co is great for this) & pepper. 4. Place in the centre of the oven and roast for 20 minutes. 5. Reduce your oven temperature to 180°C/160°C fan/gas mark 4 and roast for a further 30 – 35 minutes. 6. Remove from the oven and transfer to your carving board. 7. Rest is best – cover with foil and leave to rest for at least 20 minutes. Ovens, grills and hobs are all variable, so for perfect results we recommend using a temperature probe and cooking to the
Pig’s Trotters (500g)
Limited availability. Our pigs trotters are a remarkable cut, often overlooked but they really are something special. It’s important that you slow cook these trotters for a long time, slow and steady wins the race with these cuts, to ensure that the gelatine breaks down to release the meat from the bone. Once it begins to fall away, then the trotters are ready to serve. Save the cooking liquid for a delicious pork stock to add to your soups and stews. Two trotters 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.
Salt-Aged Heart of Rump (2.5kg)
Our buttery soft Heart of Rump Roast has been salt-aged for 28 days, creating a nutty, tender roast that melts in the mouth after a long rest. When seasoned with our Dorset Sea Salt, this cut is the best option for a rare roast beef and makes the perfect centrepiece. 8-10 portions 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 an hour. 2. Preheat your oven to 230°C/210°C fan/gas mark 8. 3. Season the joint with good quality salt before cooking (Dorset Sea Salt Co is great for this). 4. Place in the centre of the oven and roast for 25 minutes. 5. Reduce your oven temperature to 180°C/160°C fan/ gas mark 4 and roast for a further 55 – 60 minutes. 6. Remove from the oven and transfer to your carving board. 7. Rest is best – cover with foil and leave to rest for at least 20 minutes. Ovens, grills and hobs are all variable, so for perfect results we recommend using a temperature probe and cooking
Crispy Aromatic Half Duck with Hoisin Sauce & Pancakes (950g)
Our free-range Crispy Half Duck is slow-cooked with star anise and pink peppercorns. Rich in flavour and tender enough to pull away from the bone, our chefs have sous vide this cut for 14 hours before arriving at your door, ensuring succulent meat and crispy skin when prepared in the oven at home. Delicious paired with hoisin sauce, pancakes and cucumber for a traditional Chinese dish. Our sous vide cuts are slow-cooked in a water bath to retain their natural moisture. This results in exceptionally tender meat that cooks at home in minutes. Our Crispy Half Duck comes bundled with pancakes and hoisin sauce. 12 Pancakes Cooking Instructions: 1. Preheat your oven to 220°C/200°C fan/gas mark 7. 2. Remove the duck from its packaging and place onto a pre-heated tray. 3. Cook the duck in the oven, skin side up, for 35-40 minutes, until the skin is crisp and fat is sizzling. 4. Remove the cooked duck from the oven and use two forks to roughly shred the meat, being careful to discard all of the
Piri-Piri Flat-Iron Chicken (1kg)
South Devon Chilli Farm founders Steve, Heather, Martin and Kaz understood from the beginning the delicate balance between heat and flavour. Their Piri Piri sauce is proof of that. The combination of the Guadalajara and habanero chillies carries a flavourful heat all the way through our marinated products. It’s not too hot, but rather imparts a fruity level of spice that enhances the natural flavours of the meat and complements other notes of smokiness and caramelisation. Finally, its great acidity ensures the marinated meat is perfectly tenderised. Cooking Instructions: 1. Preheat your oven to 200°C/ 180°C fan/gas mark 6. 2. Place the chicken onto a shallow wide baking tray with edges (to catch the juices). Roast in the top half of the oven for 30 minutes or until the skin is golden and the chicken is cooked through. Or: 1. Preheat your grill to 200°C. 2. Lay the chicken flat on a large baking try, skin side down. 3. Grill for 10 minutes (be careful not to place the chicken too close
Scottish Salmon Centre Cut (500g)
Our centre cut of Scottish Salmon is our top choice for smaller dinner party gatherings. Rich in colour, flavour and impeccably fresh, this salmon is well-known by tops chefs thanks to its premium quality and thorough sustainability credentials. For the perfect centrepiece, simply roast with butter, lemon juice and dill before serving with roasted new potatoes and seasonal vegetables. 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.
Garlic & Herb Flat-Iron Chicken (1kg)
Our flat iron chicken is the perfect cut if you’re looking for a unique yet premium centrepiece. Easy to roast, grill and carve, our tasty chicken can also be cooked on the BBQ, making it ideal for whatever you’re doing this spring. Seasoned with garlic and herbs with a dusting from Tubby Tom’s, our lean cut has a distinct flavour that will leave you wanting more. Our flat iron chicken has only the wing bone left, making it easy to flip when cooking. Cooking Instructions: 1. Preheat your oven to 200°C/ 180°C fan/gas mark 6. 2. Place the chicken onto a shallow wide baking tray with edges (to catch the juices). Roast in the top half of the oven for 30 minutes or until the skin is golden and the chicken is cooked through. Or: 1. Preheat your grill to 200°C. 2. Lay the chicken flat on a large baking try, skin side down. 3. Grill for 10 minutes (be careful not to place the chicken too close to the grill as it will char quickly and not cook in the middle). 4. Take the baking tray out of the
White Catch of the Day
Our Catch of the day includes a one pack, containing two portions of the following species, landed in Brixham and other South West Ports. Bream, Coley, Dover Sole, Flounder, Gurnard, Hake, Lemon Sole, Mackerel, Monkfish, Plaice, Pollock, Red Mullet, Whiting. 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.
Garlic & Rosemary Lamb Riblets (500g)
Marinated in a unique rub from Tubby Toms and cut from the breast, our lamb riblets are flavoured with ingredients such as mustard, rosemary, lemon and thyme. Great for carcass balancing, as they are cut from a less popular part of the animal, our moreish and savoury Lamb Riblets can be finished on the barbecue or slow-cooked in a hot oven. If barbecuing, be careful of fat dripping down, this can cause rising flames. 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 riblets from your fridge 30 minutes prior to cooking to reach room temperature. 2. Preheat your oven to
Chalkstream Trout Centre Cut (550g)
Cut from the centre of the fish, our Centre Cut of Trout is larger than our single fillets and great for entertaining at home. Simply roast with fresh slices of lemon, then cut into individual portions to serve. The fresh and delicate flavour is delicious paired with citrus, and fragrant herbs like dill. 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 possible standards.
Whole Chicken with Thyme & Butter (1.5kg)
Expertly prepared by our Somerset Chefs with fresh and natural ingredients, our sous vide Whole Chicken is a luxury way to enjoy roast chicken. Simply remove from the packaging and cook until hot through and golden, then serve with all the trimmings for a restaurant quality roast at home. Our sous vide cuts are slow-cooked in a water bath to retain their natural moisture. This results in exceptionally tender meat that will cook at home in minutes. Cooking instructions: 1. Preheat the oven to 200°C/180°C fa/gas mark 6. 2. Remove the chicken from its bag, placing all contents from the bag onto a preheated oven tray. Roast for 30 minutes. 3. After 25 minutes, add a drizzle of water to the tray and spoon the juices over the chicken, then return it to the oven for a further 5 minutes. Add the remaining juices to your gravy pan and serve with stuffing, potatoes and vegetables for a quick midweek roast.
Boneless Shoulder of Lamb in Thyme & Garlic (1.6kg)
This joint has been expertly boned by our butchery team before being marinated in thyme, garlic, seasoning and a splash of olive oil, allowing the cut to become tender and the flavours to infuse. As the joint is cut from harder-working muscle, we recommend slow roasting to ensure the meat pulls apart easily. Delicious served with roast potatoes and gravy. Serves 6. 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.
Boneless Shoulder of Lamb in Thyme & Garlic (0.8kg)
This joint has been expertly boned by our butchery team before being marinated in thyme, garlic, seasoning and a splash of olive oil, allowing the cut to become tender and the flavours to infuse. As the joint is cut from harder-working muscle, we recommend slow roasting to ensure the meat pulls apart easily. Delicious served with roast potatoes and gravy. Serves 3. 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.
