Produced from the very finest cattle that are free from growth hormones and additives, reared in a non-intensive way.
They’ve been grass fed and reared in the traditional style and we have full traceability of the farm they were from.
Hung on the bone for 14 days, which produces a much more tender meat and then after being further matured for 3 to 4 weeks the meat has a superb flavour and guaranteed tenderness whatever the cut.
Please click for Cooking Instructions for our Black Forest Ham, Maple & Cinnamon Ham, Turkey Breast Joint, Luxury Three Bird Roast, Rib of Beef / Sirloin of Beef and Walmsleys […]
We’re now taking orders for Christmas, please click here to view our Christmas Menu 2023
Our bakery team have been busy creating some new products – Speciality Small Pork Pies, the same award winning pastry and pork pie filling, but with some delicious new toppings. […]
