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Locally Sourced & Award Winning Products
Supreme Champion Pork Pie (400g)
Free Range Pork Pie - Winner of the 2007 Great Taste Awards. Featured on the Chris Evans 'Drivetime' Show on BBC Radio 2 and on The Alan Titchmarsh Show. Using the finest ingredients, this pie is prepared, filled and finished by hand. It weighs in at a whopping 1lb (approx) - the perfect accompaniment to a fine bottle of wine for two or more.
Longboat of Lamb
Awarded Supreme Champion at the London Smithfield Awards this is a real culinary delight. We de-bone the saddle of lamb. This is then stuffed with a rosemary infused stuffing. We carefully form the saddle back and tie together with bamboo skewers that depict a Viking Longboat. 1.0 Kilo serves up to 4 people approximately. 1.5 Kilo serves up to 6 people approximately. 2.0 Kilo serves up to 8 people approximately.
Pack of 2 x 8 oz Fillet Steaks
The most tender and lean of all the grilling steaks, choose this steak for guaranteed melt in your mouth tenderness. 2 x 8oz Steaks to a pack
Fine Food Gourmet Hamper
5kg+ Individually Boxed Fresh Worcester White Turkey, 1.3kg Free Range Roasting Pork Joint | 454g Dry Cured Free Range Bacon | 454g Free Range Pork Sage & Onion Stuffing | Judy Goodmans Goose Fat | 1.3kg Rolled Matured Sirloin Beef | 454g Free Range Pork Sausage | 1kg Matured English Grilling Steak | Supreme Champion Pork Pie
Pack of 2 x 10oz Sirloin Herefordshire Steaks (567g)
2 Pack 10oz Hereford Beef Sirloin Steaks This beef is from Pure Hereford Bred and arguably the finest in the world and sourced locally. Pure Herefords produce the finest beef from the most natural and simple of feeds of grass. You can be sure that the Hereford beef on your plate is fully traceable back to the animal and whose family history is fully traceable throughout the generations.
Lamb Carvery (Serves 6 - 8)
We remove all the bones from the shoulder except the knuckle - we then de-fat the shoulder and marinate the internal cavities with an oil based mint and rosemary marinade. We then carefully form the shoulder into a carvery roast and finish by coating the lamb in mint and rosemary marinade and finally garnishing in fresh rosemary. (approx 1.4kg)