Our beef is Aberdeen Angus X which is produced by local farmers John & Charlotte Nagle.
FOR MAXIMUM FLAVOUR AND TENDERNESS WE ENSURE THAT ALL OF OUR BEEF IS MATURED FOR AT LEAST 21 DAYS.
We have premium quality pork for better taste, tenderness and quality.
We stock quality UK or French lamb.
Our bacon is dry cured on the premises. No shrinkage or watery residue in the pan.
Our sausages are homemade using only prime cuts of shoulder and belly pork. We have 4 different flavours : Gold (traditional breakfast), Old Yorkshire (peppery), Lincolnshire or Cumberland (both herby)
We do a homemade English style black pudding.
Our homemade pork pies are made using a hot crust pastry. We make family size or individual pork pies.
Our homemade individual sausage rolls are made using a pure butter pastry.
Our homemade individual meat pies are made with a pure butter pastry and are packed with a tender meat filling in a succulent gravy. Currently we do Steak, Chicken & Mushroom, Mince beef & Onion and Steak & Kidney.