traditional butchery
The core focus on our traditional butchery counter is quality. We look to source our meat from local farms, whose standards of welfare and attention to detail match our own exacting standards.
We take an active interest in the farming techniques being used, as well as ensuring welfare standards are kept high for all stages of the animals life – from grazing on the lush pastures of grass to the Dry Aged conditioning methods we employ to care for the meat once slaughtered.
Our Beef
We source our grass-fed beef in partnership with the renowned and family-owned PC Turners. Our beef is locally sourced and comes from Hampshire, Berkshire, and Wiltshire farms. We have a close working relationship with our suppliers to ensure we achieve consistent eating quality through and through.
Minimum 28 days dry-aged - We firmly believe that one of the most important aspects to enhance the quality and flavour of our beef is to properly condition and 'age' it. Our dry-aging rooms have been designed to ensure the best conditions to mature beef. We look to age our hindquarters (where you find the prime cuts) for a minimum of 28days.
Our Free-Range Pork
We source all our pork from Plantation Pigs, based in Sussex on the South Downs. Paddy, the farmer, ensures they operate a truly free-range system, where their pigs roam freely outside, behaving as pigs should!
They breed the classic Hampshire/Duroc crosses – known for their exceptional eating quality. A traditional slow-growing breed, producing succulent and tender-tasting pork!
Although sourcing free-range pork does cost us more, we believe the cost is justified by the ethical farming and eating quality of the meat. It also means that our handmade sausages are all free-range too!
Sausages and Bacon - Where would we be without these two classic products? A bad sausage or bacon butty is easy to forget, but a quality one is memorable! Some of our recipes and curing methods have been handed down by generations and, others are more modern - we hope you find something to your liking in our range.
Our Lamb
Our lamb is sourced in partnership with the renowned and family-owned PC Turners and comes from Hampshire and Berkshire farms. Lambs graze on the downland pasture, where natural flavours are allowed to develop and, the sheep roam freely.
Our lamb is hung for up to 14 days to develop and enhance full flavour. In season, we also stock Hogget (a 2-year-old lamb) and mutton, (a more mature and stronger tasting lamb 2yrs or older). This cut provides a wonderful rich, slightly gamier flavour than new season lamb but works brilliantly in stews and other slow-cooked dishes.
Our Poultry
We source our free-range chickens from Creedy Carver, Devon. On this family-run farm, they rear their free-range birds to the highest welfare standards. The flocks have access to large grassy areas planted with trees offering shade which encourages the birds to range and lead a natural and happy life.
In addition to our free-range chicken, we also stock a selection of farmed English breasts and whole chickens. These birds have been reared to high Freedom Foods standards, and while not free-range (something we would never hide from our customers) we have confidence in the welfare standards of the birds. For some families, the price of a free-range whole chicken or breasts can be too much, and these quality birds represent a great alternative, whilst ensuring quality rearing methods.
Game and Other Meats - We source most of our game, when in season, direct from local farms and Estates (Pheasant, Partridge, Pigeon) or venison. We also stock Grouse and other seasonal game products – please ask one of the team if you are after anything specific.
