Expertly dry aged for 28 days, our grass fed beef ribeye steaks are extremely popular. Cut from the eye of the Rib from slow-grown Ruby Red Devon cattle, a traditional and heritage British breed well known for its unique depth of flavour. Raised on...

Our Smash Beef Burger Balls are made with just the simple ingredients:  Grass-fed heritage breed beef, salt, and pepper. This simple yet perfected blend of meat and fat creates a juicy interior with crispy, caramelized edges for a truly satisfying and wholesome burger experience.

Our chicken wings are separated into drumsticks and flats, prepared and ready for the BBQ, grill, or oven. Sourced from truly free-range birds raised on open pastures with a varied diet, these wings are the result of a natural, slower maturation process. This patient...

One of our favourite things to cook and eat - rub with oil and salt and place skin side down on a plancha or grill on medium heat. Keep skin-side-down for 90% of the cooking time until the skin is like glass, then flip...

Our chicken thighs are bone-in cuts from the upper portion of the leg, specifically chosen for those who appreciate the deepest flavor the bird has to offer. By retaining the bone, the meat is insulated during cooking, allowing it to remain exceptionally succulent while...

A classic cut for an extra special plate of roast beef. Best cooked medium rare with simple additions like sea salt and a spoonful of mustard on the side. Don't forget to deglaze the roasting dish for an unbelievable homemade gravy. Dry aged on...

A Côte de Bœuf is a show-stopping steak, cut thick from the fore rib with the bone left in for maximum flavour. Well-marbled and richly flavoured, it’s tender, juicy, and packed with that deep, beefy taste that only a bone-in rib steak can deliver....

Our thick-cut Beef Ribeye Sharing Steak, from our grass-fed, heritage breed cattle, is expertly dry-aged for 28 days. Perfect for two, this well-marbled steak is cut from the centre of the fore rib, tender, juicy, and packed with flavour. The marbled fat melts as...

A truly impressive roasting joint, this cut delivers visually as well as being filled to the brim with natural flavour. With the eye of fat running through the rib keeping the meat juicy while cooking, and the rich dry-aged beef taste, our rib joint...

Diced lamb is taken from the shoulder and leg, trimmed and cut into even cubes for consistent cooking. The shoulder provides flavourful, slightly marbled meat, while the leg adds lean, firm texture, giving a balance of richness and bite. This cut is ideal for...

The ultimate classic. Perfect for the barbecue, this thick cut sharing rump is packed full of flavour and perfectly tender. Our rumps come from heritage-breed cattle, raised on our Devon farm. These animals enjoy a forage-based diet, grazing on the lush pastures of the...

Savour the rich flavour of our leg of butterflied grass-fed lamb, sourced from our own farm. This premium cut is the pinnacle for anyone who loves lamb, known for its tenderness and naturally sweet and nutty taste. Farmed with care and expertly prepared by...

Our spatchcock chicken is a whole bird that has been expertly prepared by removing the backbone and pressing the carcass flat. This specific cut (also known as "butterflying) is extremely versatile. Perfect for the BBQ, grill, or oven, by flattening the chicken, it exposes...

The butcher's best kept secret, one of the most flavourful cuts on the market. If you don’t need your steak to ‘melt in the mouth’ but instead enjoy the flavour of proper dry aged beef - this is the steak for you. A classic...

Cut from the back of the loin, sirloin on the bone is a substantial steak with real depth of flavour. Left on the bone, it cooks more evenly and retains moisture, resulting in a juicier texture and a fuller, more rounded beef flavor. The...