Tuesday, 15 November 2011


Festive Butchery

Paul Gallon is our chief butcher, and working alongside him are Nell and Joe. They are happy to take orders for Christmas.

Turkeys, Geese, Cockerels (Capons) and Chickens

We raise our organic free-range poultry in small numbers at Grange Farm, Barney, where they have an unstressed life in the sunlight and dappled shade of open fields.


Our organic, Aberdeen Angus sired, grass-fed cattle are born and reared at our farms in Swanton Novers and Barney. All beef is hung for a minimum of 21 days.


Feeding on pastures around Swanton Novers National Nature Reserve and meadows that run down to the River Stiffkey, the organic flock’s diet includes plantain, black medic, bird’s foot trefoil and clover-rich grassland.


Peter Melchett, policy director for the Soil Association, supplies us with organic pork from his farm at Ringstead.

Bacon, Gammon and Sausages

We cure and smoke the bacon and gammon ourselves at the back of the shop. The department is producing an ever-expanding range of Back to the Garden sausages.


From the woods and from the wild.
pdf icon PDF Christmas Order Form - downloadable pdf (544kb)

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