Whilst the majority or our beef is local we also use a farmer's co-operative in Aberdeenshire, Scotch Premier Meat (http://www.goanm.co.uk/) to supply us with exceptional cuts of very high quality meat. Our beef is hung at the abattoir for a fortnight, and then for a further week on our premises, before being cut by our highly skilled butchers.
Our lambs are also sourced locally, again from farms we have visited, and slaughtered at Lang's Abattoir in Ashburton.
We take great pride in curing our own bacon and gammons using a traditional dry cure recipe, some of which is then smoked at Jackson's of Newton Abbot. We cut all the bacon in Totnes, so we are able to cut some thinly to give it a crispy finish, so different from modern wet bacon.
As well as free range ducks and chickens we have a good reputation for supplying a varied selection of traditional oven ready game birds in season, game pie mix, and venison from Balmoral, for steaks, roasting or casserole.
We source veal from Holland reared to high welfare standards for export.
We make all our own sausages, using natural casings, and a selection of burgers in a variety of flavours. We also make quality pasties using our own beef and fresh vegetables.
We stock a wide variety of stuffings, pickles, chutneys, dressings and marinades.
In addition to all our usual products at Christmas we stock free range bronze turkeys from Chagford, geese from Harbertonford, ducks and chickens from Crediton and organic chicken, ducks and turkeys from Litton Farm, Exmoor.
Call us on 01803 865846