A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£44.50
By butterflying a leg of lamb, you increase the amount of meat exposed to the...
£34.50
Our free-range pork belly porchetta is a true celebration of Italian tradition. Pork belly is...
£51.25
A traditional slow-growing breed, the Cornish Red is known for its rich flavour, natural succulence,...
£25.50
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Our venison haunch from Hampshire have been boned and rolled neatly into a roasting joint....
£27.50
Our Beef Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
From the fishing town of Santoña on Spain’s northern coast, these anchovies are considered among...
£6.95
Full of flavour and neatly prepared, the rolled shoulder is taken from our Jacob hoggets and boned and rolled for easy roasting and carving.
Slowly reared on the grass pastures of the Welland Valley in Leicestershire, Jacob hoggets develop a deeper, more savoury flavour than lamb, with a generous fat cover that suits slower cooking. Cooked gently, the meat becomes tender and yielding, while retaining plenty of moisture and flavour.
A straightforward roasting joint that delivers well at the table.
Feeds 3-4 people.
At Coombeshead, Tom Adams works with Graham Dawe, who brings his expertise in farming to help rear cattle, sheep, pigs and chickens over his land that overlooks the picturesque River Tamar.
The Romney flocks are raised in a fully organic and sustainable system, adhering to regenerative agriculture principles. Throughout their lives, they rely solely on what they can glean from the land, without the inclusion of grain or concentrates in their diet. On the farm Graham and Tom have removed fences and wire, utilising hedgerows, and wooden gates to maintain their herds and flocks. This allows the cattle and sheep to forage in the hedgerows and self-medicate on berries.
Read more about Coombeshead Farm here
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