At Christmas we are pleased to offer a whole larder full of delicious meaty goodies. Free Range Norfolk Black or Bronze Turkeys, Wessex White Geese and much more.


We are very influenced by Italian cuisine and Italian butchery. However most Italians would not recognise much of what we create here with our dry aged Beef, the 6 week black rib. For them 30 month old Beef is not on the menu, the choice is Vitello (veal) or Vitellone, and Vitellone is arriving here soon.

Most veal is produced from calves that are predominantly milk fed, killed at around 5 or 6 months, raised in barns and given access to the outside, but only on concrete.

Vitellone Beef is different. It is produced from older animals – around 10 months, they have milk for 3 months and are then allowed out to pasture to graze. The meat is hung for around 10 days, is slightly darker in colour than veal, but it still has very little fat and is unbelievably tender. However the most important bit – flavour – it has a delicate beef flavour that we think puts it in a class of its own.

It is seasonal, and the cuts suit a Summer lunch. We will have some for you to try in June & July.

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