We have an in-house butchery and fish counter who supply both the shop and cafe with all the meat and fish they need. We make all our own sausages & burgers (without any added preservatives) & bacon, alongside all of our fresh cuts. If you are looking for anything inparticular you can ask one of our experienced butchers.
Our White Park beef is hung for at least 28 days, ensuring great flavour.
I go out to the three farms - Steepleeze Farm, Wytch Farm and George Haskell's Farm, East Creech (all within a 7 mile radius of the shop) to pick up the lamb, beef and pork. So we are able to tell you every detail about the animals rearing and welfare and can confidently verify that they all have great outdoor lives! This is alongside our own Mangalitsas & Berkshire pigs which are kept on RSPB land (4 miles from the shop) and help with the Heath Restoration at Creech.
I also collect the deer animals directly for our venison when in season. We do also have game. All of the meat I take and collect personally from a small abatoir, which ensures we can honestly and whole heartedly say exactly where our meat comes from and all of it is sourced within a 7 mile radius of the shop / cafe.
Our 'Salt Pig' pigs have celebrity status - check them out on: