Wild venison is back in season. Slow-cook our diced wild venison with red wine, juniper and rosemary into a rich, glossy ragù that is made for pappardelle and a cold October evening.
Slow-Cooked Wild Venison Ragù with Red Wine & Juniper Read More »
Our 2026 organic Christmas range is now open – free range chickens, grass-fed rib of beef, nitrate-free gammon, pigs in blankets and more. Last orders Friday 11th December.
Our 2026 Christmas Range Is Here – Order Early! Read More »
Wild venison season has opened. Mince, diced venison and gluten-free burgers from deer hunted in Pendle and North Lancashire are available now, with stock running through to late Spring 2027.
Wild Venison Season Is Here — Mince, Diced & Burgers Now Available Read More »
20th – 26th August | While Stocks Last There’s nothing quite like firing up the grill for a proper steak night, and this week we’re making it easier to treat yourself. For seven days only, our dry-aged, organic grass-fed Rib Eye and Sirloin steaks are 20% off — perfect for a weekend treat or a […]
20% Off Rib Eye & Sirloin Steaks — This Week Only Read More »
There’s a reason rib eye is a steak-lover’s favourite: that distinctive fat “eye” running through the centre bastes the meat from within as it cooks, delivering a flavour you simply don’t get from leaner cuts. Our Grass Fed Rib Eye Steak comes from 100% grass-fed, organic, free-range cattle, dry-aged for a minimum of 28 days for real depth of flavour and a tender bite.
Pan-Seared Grass-Fed Rib Eye Steak with Garlic Herb Ghee & Roasted Root Vegetables Read More »
We know some of you have been waiting — and we’re delighted to say the wait is over. Our Organic Nitrate-Free Back Bacon is back in stock and available to order again today. Worth Waiting For This isn’t your average supermarket bacon. Every pack starts with pigs that have spent their whole lives roaming freely […]
It’s Back — Our Organic Nitrate-Free Back Bacon Has Returned Read More »
Some cuts of meat reward patience above all else. Ox cheeks are one of them. Rich in collagen and deeply flavoured, they transform over hours of gentle braising into something extraordinary — tender enough to cut with a spoon, bathed in a glossy, wine-dark sauce that tastes like it took all day. Because it did. And every minute is worth it.
Slow-Braised Organic Ox Cheeks with Red Wine & Root Vegetables Read More »
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