Dry-Aged Tomahawk Steak Our tomahawk is a striking bone-in ribeye cut from grass-fed, pasture-raised British cattle reared on small farms. The long rib bone and generous marbling work together to create exceptional flavour and succulence as it cooks. Dry-aged in our Himalayan salt chambers, the meat develops greater depth and tenderness while keeping its rich, buttery character. A bold, impressive steak that makes a memorable centrepiece for sharing.
Our fillet comes from the same grass-fed, pasture-raised British cattle that supply all our beef, reared slowly on small farms. This gentle upbringing gives the meat a fine texture and a clean, delicate flavour. As the most tender of the steaks, it needs little more than careful cooking and a short rest. Dry-aged to enhance its natural qualities, it offers a refined and elegant eating experience.
Dry-Aged Roasting Ribeye This joint is taken from the ribeye of grass-fed British cattle, chosen for its rich marbling and deep flavour. Raised on pasture by small farms, the meat carries the character of a natural diet and unhurried growth. Dry-aged with care, it becomes even more succulent and full-flavoured. A luxurious roasting joint for those seeking something special
whole leg
Free range Coastal lamb we mature before our craftsmen butcher into your desired cuts
Paired with Rosemary this leg makesa fantatsic Sunday Centrepiece
Minted Lamb Kofta Our minted lamb kofta are made from pasture-reared British lamb, finely minced and seasoned with fresh mint and traditional spices. The British Texel Cross lamb, sourced from Essex and Suffolk, gives them a clean, sweet flavour that works beautifully with the herbs. Ideal for the grill or pan, they cook quickly and remain tender and fragrant. Brilliant for the Bbq
Our lamb neck on the bone is cut from British Texel cross lamb and offers deep, rich flavour with excellent eating when cooked slowly. The bone adds body and character to the dish as it cooks, while the meat becomes tender and full of taste. Ideal for slow braising, stews or hearty broths. A traditional cut that rewards patience with outstanding depth and satisfaction.
Rolled Shoulder of Pork
Our rolled shoulder of pork is prepared from free-range, outdoor-reared British pork and carefully boned and rolled for easy carving. The shoulder’s natural balance of meat and fat makes it ideal for slow roasting, becoming tender and full of flavour. A generous, versatile joint that works well for both family meals and larger gatherings. Straightforward to cook and excellent to carve
Infused with Fresh oranges fresh rosemary and deeply dark sugars this ham is superb hot or cold
We take our free range pork then it is gently cured and slowly cooked to create a truly delicious treat. Winning awards in the Uk and Europe our hams and bacon are still cooked and cured following my Grandmother Ethel’s recipes from the 1930’s !
A super pork banger made with British sage
Contains approx. 6 sausages
Corn-fed chicken is characterized by its corn-based diet, resulting in a distinctive yellow color, richer flavou and tender texture.
Weighs approx 1.5kg
A lighter alternative to our burger range – but no less tasty
Contains 4 burgers (140g each)
Also known as butterflied chicken, ‘Spatchcock’ refers to the method of preparing a whole chicken by removing the backbone and flattening the bird.
Approximately 1.4kg
A Brilliant Bbq Box Bursting With Our Signature Products
A selection of most popular everyday items
4 Premium Steak Burgers
4 Smoked Bacon Steak
500grm Cumberland Sausage
4 125grm Rump Steaks
300g Black Pudding
Vine Tomato
Field Mushrooms
whole leg
Free range Coastal lamb we mature before our craftsmen butcher into your desired cuts
Paired with Rosemary this leg makesa fantatsic Sunday Centrepiece
Dry-Aged Tomahawk Steak Our tomahawk is a striking bone-in ribeye cut from grass-fed, pasture-raised British cattle reared on small farms. The long rib bone and generous marbling work together to create exceptional flavour and succulence as it cooks. Dry-aged in our Himalayan salt chambers, the meat develops greater depth and tenderness while keeping its rich, buttery character. A bold, impressive steak that makes a memorable centrepiece for sharing.
Rolled Shoulder of Pork
Our rolled shoulder of pork is prepared from free-range, outdoor-reared British pork and carefully boned and rolled for easy carving. The shoulder’s natural balance of meat and fat makes it ideal for slow roasting, becoming tender and full of flavour. A generous, versatile joint that works well for both family meals and larger gatherings. Straightforward to cook and excellent to carve
Our fillet comes from the same grass-fed, pasture-raised British cattle that supply all our beef, reared slowly on small farms. This gentle upbringing gives the meat a fine texture and a clean, delicate flavour. As the most tender of the steaks, it needs little more than careful cooking and a short rest. Dry-aged to enhance its natural qualities, it offers a refined and elegant eating experience.
