Cut from the thickest section of the fillet, the chateaubriand is perfect for roasting as a joint...
The shoulder is full of flavour and when boneless makes an easy carving roasting joint. When...
Unsmoked free range gammon from the Sussex Downs. With a mild salty flavour it is...
If you're after a stunning roasting joint that is easy to carve and keeps its...
Veal shin on the bone is an epic component for stews and ragus. Cook low and slow...
Our venison haunch from Hampshire have been boned and rolled neatly into a roasting joint....
For those who want a leaner option, our lean meat hamper is the perfect choice....
Vibrant and aromatic, with the fragrance of lemongrass and turmeric.
Each jar contains 180g.
A rich and gelatinous cut of beef which requires slow cooking but is hugely rewarding in terms of flavour and texture. One ox cheek should feed two.
Minimum weight is 360 grams per ox cheek.
A warming slow cooked ragu with handmade fresh pasta.
A delightful and impressive recipe for a rich and tender braised ox cheek with a creamy truffle & porcini polenta.
Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.
We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.