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WILD BOAR SAUSAGES
With your hand on your heart, can you honestly say anything beats a bloomin’ good banger?!
They don’t come any better than these masterpieces of sausage-making excellence.
GOAT BACON
Goat Bacon is a new experiment that we are still fine tuning – our early attempts have been a delicious success, but each week we tweak our recipe and improve it further still.
Even if you have tried it before, it’s worth trying again, now!
VENISON FILLET STEAK
Earlier in 2020 (pre-lockdown) we were commissioned to source the most exquisite Venison Fillet for a royal function in Cheshire. As it happened the event did not go ahead, but the upside is we found a fantastic supplier of Tatton Park Venison, free range, lean and full of the beautiful gamey flavour!
OX CHEEKS
An often over-looked Beef cut, beautiful when braised slowly in wine, or a flavourful stock. Alternatively throw it on the BBQ (or smoker if you have one) and liven up your garden party with something no one else will think of!
