Category Archives: Meat, Poultry & Fish
Drunk Rum Brisket Burnt Ends with Jerk Spiced Gravy (500g)
Sous vide by our chefs and marinated with a spicy jerk gravy, we’ve done the hard work for you with these grass-fed Brisket Burnt Ends. Cut from the point of the beef brisket, ordinarily you’d need to slow-cook this cut for 10-14 hours to achieve the melting texture. After being sous vide by our chefs, you can enjoy the same result in just a fraction of the time. Simply heat through and finish on the grill to caramelise the edges, then pile into burger buns with pickled red onion for crunch. 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 your oven to 200°C/180°C fan/gas mark 6. 2. Remove the brisket from its packaging and place in a small preheated roasting dish, making sure to include all of the gravy. 3. Cook for 30 minutes, turning throughout, until the edges of the beef are caramelised. 4. Remove and rest, glazing once again with the gr
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).
Pancetta Wrapped Pigs in Blankets, Pack of 6 (360g)
Hand-wrapped with the finest free-range pancetta, our large chipolata sized Pigs in Blankets are a must-have festive treat. Try serving as part of your Christmas lunch, breakfast, or even paired with mustard for an indulgent festive canapé. Six pigs in blankets 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. This product is only available for delivery on our Christmas delivery dates (Tue 19 Dec, Wed 20 Dec, Thu 21 Dec, Fri 22 Dec, Sat 23 Dec, Sun 24 Dec).
Pork & Black Pudding Scotch Egg (150g)
Rich and meaty with a hint of chilli, our black pudding scotch egg is the field&flower favourite. Filled with only the finest pork and a vibrant egg, our black pudding scotch egg is everything you could expect from a traditional scotch egg, with a sustainable and locally sourced difference. We source our black pudding from The Fruit Pig Company. Founded in 2008, the team at Fruit Pig use time-honoured methods to produce one of the last remaining fresh blood black puddings available in the UK. Individually packed using plastic-free packaging. Enjoy our premium scotch eggs simply as they are, or re-heated in the oven for a satisfying lunch.
Dry Cured Unsmoked Gammon Steak (250g)
Our gammon steaks are a midweek dinner favourite due to their great taste and flavour. We hang our gammon whole after dry-curing it in our very own homemade cure which allows the salts to dry out the meat, resulting in the most deliciously sweet and tender steaks. We like to keep it simple, cooking them in a simple rub of mustard powder, salt, pepper and oil. Place on a high heat in a frying pan for 5 minutes each side and serve with a runny egg and hand-cut chips. One steak per pack. Our Gammon is made with 100% British pork, with the majority being sourced from Simon Price in Sidbury, Devon. Simon allows his pigs to grow slowly in a natural environment, protecting the welfare of our pigs and improving the flavour of our pork. 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 inqui
Asian Chicken Supremes with Lemongrass & Chilli (400g)
Our twist on a traditional chicken supreme is infused with ginger, garlic, lemongrass and chilli. Slow-cooked by our Somerset Chefs and prepared with fresh and natural ingredients, this Asian Chicken Supreme is bursting with flavour and quick to cook 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. Pre-heat your oven to 190°C/170°C fan/gas mark 5. 2. Carefully remove the chicken from its packaging, discarding the coconut fat and juices (but retaining the herbs, ginger and lemongrass pieces). 3. Place the chicken, herbs, ginger and lemongrass onto a pre-heated non-stick tray and roast for approximately 12-15 minutes until warm through. Remove and serve immediately. We recommend pairing with glass noodles and crunchy vegetables for a Thai style salad.
Beef Burger Sliders, Pack of 6 (342g)
Looking for a party canapé to impress your guests? Expertly prepared by our butchers, these melt-in-your-mouth sliders embody our commitment to delivering the best free-range meat you can buy. We recommend assembling our grass-fed beef mince with melted cheese, gherkins and plenty of English mustard. Six burger sliders per pack.
Lamb Rump with Rosemary & Garlic (371g)
Buttery, fragrant and filled with flavour, this sous vide Lamb Rump is deliciously tender and rich. Slow-cooked by our Somerset Chefs and prepared with only the finest ingredients, try pairing our sous vide Lamb Rump with rosemary roasted potatoes and chopped fresh mint. 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). Pre-heat the oven to 200°C/180°C fan/gas mark 6. 2). Carefully remove the lamb rump from its packaging, discarding the juices and rosemary (if not using for homemade gravy). 3). Place the lamb onto a pre-heated non-stick tray, fat side up, and roast for approximately 14-18 minutes for a pink finish. For medium, continue to cook for a further 5 minutes. Serve immediately. We recommend enjoying this lamb with grilled tenderstem broccoli and crushed new potatoes.
Black Pepper & Sage Sausage Patties, Pack of 4 (340g)
Our Pork Breakfast Patties make a delicious addition to a full English breakfast. Using the finest free-range pork and seasoned to perfection with black pepper and sage, this classic flavour combination can’t be beaten. You could even serve alongside crispy fried eggs and fresh garden peas for a satisfying mid-week meal. 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.
Family Pack of Beef Mince (600g)
Our best-selling beef mince (with approximately 10%-15% fat content) in a larger pack size. Coarse cut and with the same great flavour as our smaller packs, this larger pack of family mince is perfect for feeding a crowd. From traditional cottage pie to hearty Italian lasagne, the possibilities are endless with our flavoursome grass-fed beef mince.
Steak Mince (450g)
Our premium steak mince is cut from the well marbled steak section of the carcass, and is predominantly marbled chuck steak. This means that it is rich in flavour and easy to break down, great for a quick-cooking chilli or homemade smash burgers, because the marbling is minced through the beef and enriches any dish you make with it.
Steak Mince (300g)
Our premium steak mince is cut from the well marbled steak section of the carcass, and is predominantly marbled chuck steak. This means that it is rich in flavour and easy to break down, great for a quick-cooking chilli or homemade smash burgers, because the marbling is minced through the beef and enriches any dish you make with it.
Salt-Aged Single Fillet Steak (198g)
Our melt-in-the-mouth fillet steak, now packed as a single thick cut steak. Perfect for those evenings when you’re cooking for yourself, we recommend frying in butter to complement the flavour of the meat. Be sure to rest your steak for at least half the cooking time to allow it to relax. 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 you salt the steak an hour befor
Salt-Aged Single Rib-Eye Steak (283g)
Our flavoursome and well-marbled ribeye, now packed as a single thick cut steak. Perfect for those evenings when you’re cooking for yourself, we recommend serving with peppery horseradish and hand-cut chips. Be sure to rest your steak for at least half the cooking time to allow it to relax. 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 you salt the steak an hour bef
Salt-Aged Single Rump Steak (283g)
Our juicy, tender and flavourful rump steak, now packed as a single thick cut steak. Perfect for those evenings when you’re cooking for yourself, we recommend cooking in a hot griddle pan to crisp the rind up nicely. Be sure to rest your steak for at least half the cooking time to allow it to relax. 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 you salt the steak an
Salt-Aged Single Sirloin Steak (283g)
Our juicy, rich and tender sirloin, now packed as a single thick cut steak. Perfect for those evenings when you’re cooking for yourself, we recommend keeping things simple with an oil, sea salt and black pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax. 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 you salt the steak an
Diced Scottish Salmon (300g)
Our diced salmon is cut from our best-selling fillets. Perfect for adding to stir-fries, risottos, fish pies and stews, the sweet and delicate flavour of our diced salmon is versatile and delicious. Try serving over fresh noodles with soy sauce, ginger, garlic and spring onion for a simple mid-week dinner. 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.
Field & Flower Scotch Egg (150g)
Our field&flower scotch egg is tender, moist and delicious. Filled with only the finest pork and a vibrant egg, our field&flower scotch egg is everything you could expect from a traditional scotch egg, with a sustainable and locally sourced difference. Individually packed using plastic-free packaging. Enjoy our premium and scotch eggs simply as they are, or re-heated in the oven for a satisfying lunch.
Beef Dripping (170g)
Our Beef Dripping is a traditional cooking fat that adds great depth of flavour to soups, stews and most importantly, crispy roast potatoes. A by-product of cattle farming, this sustainable cooking fat is our top choice for a Sunday roast.
