Our single suckled, Hereford beef animals spend their days grazing our herb rich river meadows. Matured and cut to order our beef joints are a perfect centrepiece for family meals. We offer a full range of cuts - rib, sirloin, fillet, top rump, topside and silverside according to the size you would like. If you have something special in mind, please don’t hesitate to ask, our butcher will be happy to help. Steaks, the best braising steak you’ll ever eat (don’t ask us, our customers will tell you that!), stewing cubes and minced beef that is naturally lean and full of flavour.
Late Spring sees the arrival of our lambs heading straight from the ‘nursery’ to the meadows. Grazing under the shelter of trees in our orchards, they grow quickly. We believe our best, tastiest lamb is in the late autumn and early winter. A leg of lamb roasted or a shoulder of lamb slowly baked is difficult to beat for a large gathering. But ideal for smaller occasions are the deliciously tender rack of lamb, perfect for two.
Rearing a small herd of pigs throughout the year means that there are lots of occasions to try one of our particularly succulent and tasty pork joints. A cross of rare breeds including Oxford Sandy & Black, Gloucester Old Spot and Tamworth, this meat never disappoints. Raised in small family groups these animals grow without stress, expressing their natural, inquisitive behaviour, rooting through our organic land. Pork and gammon joints can be cut to order for larger occasions.
Our organic goslings come from a British closed flock of breeding Embden geese. As soon as they have their true feathers, they are eager to range and graze our organic pastures. Enjoying the opportunity to stretch their wings whenever they choose, they are the loudest and most observant of our livestock, calling out in unison!