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All our meat is farmed by professionals who have the welfare of their animals as the cornerstone of all they do. All our suppliers are Red Tractor accredited and insist on the highest standards for their animals at all times. That care coupled with the quality hanging, butchering and packing ensures you get the finest, best tasting meat.  EVERY TIME!

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Steaks and joints prepared just for you. Shop Now!

Lamb and Pork

Delicious!   Shop Now!


Lean, healthy and delicious. Shop Now!

Homemade Sausages

Our Masters Butcher’s finest sausages.  Ideal! Shop Now!

From The Blog

Check Out Our Latest Articles

Slow Cooker Lamb Kleftiko

Slow Cooker Lamb Kleftiko

Ingredients 500g boneless lamb, cubed 2 tbsp Olive Oil 4 med potatoes 2 onions, chopped 3 cloves of garlic finely chopped 4 medium tomatoes, sliced 1 teaspoon oregano 3 bay leaves Juice of 1 lemon Salt and pepper to taste 100g feta cheese, crumbled Method Heat 1 tablespoon of the oil in a frying pan

Beef Wellington

Beef Wellington

Method Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. When you’ve made this once, you’ll get a sense of how you can perfect it in your oven and make it work for parties and

Pork Stroganoff

Pork Stroganoff

  Ingredients 400g/14oz pork fillet 2 tbsp sunflower oil 25g/1oz butter 1 onion, finely sliced 2 tsp paprika 225g/8oz button chestnut mushrooms, halved 140ml/5fl oz carton soured cream 1 tbsp lemon juice salt and freshly ground black pepper To serve To serve 1 tbsp chopped fresh parsley mashed potato Method Remove any membrane from the pork fillet and discard. Cut into thin strips about 1x6cm/½x2½in.

Perfect Roast Beef

Perfect Roast Beef

Method Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature. Preheat the oven to 240°C/475°F/ gas 9. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the

Beef and Ale Stew

Beef and Ale Stew

Method If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4. Trim and roughly chop the celery, then peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop. Heat 2 tablespoons of oil in a casserole pan on a medium heat, add all the vegetables and the bay

Bomb Proof Yorkshire Puddings

Bomb Proof Yorkshire Puddings

Guaranteed by Tim our webmaster you cant go wrong with these. GUARANTEED. You will need small cup glass or bowl – close to 300ml in capacity THIS IS IMPORTANT Heavy Metal or Silicon muffin tray – 12 Muffins plain flour eggs milk/water mix oil or dripping salt and freshly ground black pepper METHOD Fill the

From The Shop

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