Category Archives: Meat, Poultry & Fish
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.
Hot Smoked Chalkstream Trout (130g)
Traditionally kiln smoked and a refreshing alternative to salmon, our Hot Smoked ChalkStream Trout has a subtle oaked flavour and delicate texture. We recommend serving our Hot Smoked ChalkStream Trout with freshly chopped chives and buttery scrambled eggs, or try it flaked into pasta with crème fraiche and peas for a refreshing mid-week dinner. 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.
Smoked Salmon Pâté (150g)
Our traditional smoked salmon pate is blended with cream cheese, lemon juice and freshly chopped dill. Perfect served in sandwiches or on crackers with a slice of cool cucumber. Once opened, consume within three days.
Scottish Smoked Salmon Trims (200g)
Our responsibly farmed Scottish smoked salmon is hand-cured and smoked at the Brown & Forrest Smokery on the Somerset Levels. It is rich in omega-3, potassium, selenium and B vitamins as well as being ethically sourced and RSPCA-accredited. 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.
Gravadlax (100g)
Our sustainably farmed Scottish salmon gravadlax 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! 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 RSPCA Assured 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.
Beetroot Gravadlax (100g)
Our sustainably farmed Scottish Salmon Gravadlax 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! 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 RSPCA Assured 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.
Coley Loin Fillet, 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.
Premium Catch of the Day
Our Premium Catch of the Day includes one pack, containing two portions of the following: Brill, Halibut, John Dory, Turbot, Wild Sea Bass. 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.
Small Catch of the Day
Our Small catch of the day is three packs, containing six 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.
Large Catch of the Day
Our Large catch of the day includes five packs, containing ten 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.
Thick Sliced Field & Flower Ham (300g)
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.
Thick Sliced Honey Glazed Ham (300g)
Our honey roast ham joint is expertly cured by our butchery team using traditional methods with a honey glaze which really brings out the natural sweetness of the meat. Cut from the hind leg, this joint is naturally lean. 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.
Thick Sliced Smoked Ham (300g)
Our smoked roast ham joint is expertly cured by our butchery team using traditional methods and smoked on site. Cut from the hind leg, this joint is naturally lean. It’s great matched with a mature cheddar and a tangy chutney, or simply with eggs for a light meal. 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.
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.
Confit Duck Legs (440g)
Our free-range duck legs have been cooked sous vide with garlic, rosemary and bay leaves for exceptional flavour. Sous vide is a method of slow-cooking which ensures an even cook and deliciously tender meat. Your duck legs will have been pre-cooked by our chefs for 14 hours, so all you need to do is remove them from their packaging, dispose of the bag and excess juices, and cook them in the oven at 190°C for 20 minutes. They’re perfect for a fuss-free meal that’s full of flavour. Why not try barbecuing your duck? Simply place the legs onto the barbecue and cook on both sides until crisp and golden. We recommend serving them with grilled tenderstem broccoli, asparagus and an almond and rocket salad. You can find the full recipe on our recipes page. Cooking instructions: 1. Pre-heat your oven to 220°C/200°C, or gas mark 6. 2. Take the duck out of the bad and place onto a preheated tray with all fat and juices. 3. Cook for 20 minutes, until the skin is nice and crispy. 4. Shred the duck o
Cajun Minute Steaks, Pack of 3 (340g)
Tender thin cut minute steaks marinated in Cajun spices, creating the aromatic and spicy flavour of the Deep South USA. Best cooked medium on a hot griddle or BBQ, serve with chips and coleslaw for a simple yet flavoursome option for a quick dinner. 3 per pack. 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. 5. Oil the steak with English rap
