Beef Wellington

Beef Fillet Pastry: Puff Pastry Roll; WHEAT Flour (WHEAT flour, Calcium Carbonate, Iron, Niacin, Thiamin) Margarine (Vegetables Oil (Palm, Rapeseed), Water, Salt, Emulsifier (Momo- and Diglycerides of Fatty Acids) water Butter: (MILK) Shallots Leek Garlic Mushrooms Thyme EGG

Wheat, Milk, Egg

This is sold frozen. Defrost prior to cooking. Once defrosted, cook and consume within 5 days.

Next day delivery available if you order before 1pm. Free delivery on all orders over £85. For orders between £30 and £65, delivery is £4.95. For orders between £65 and £85, delivery is £3.95. For all orders over £85, delivery is free. All our products are sent out frozen. If thawed when they arrive, you can refrigerate and use within 5 days, or they are suitable for refreezing at home too. Delivered in compostable and recyclable packaging.

Why We Freeze Our Meat

We blast freeze our meat because it gives you the highest quality possible.

Meat that is sold as “fresh” in supermarkets or online has often spent days travelling through supply chains or sitting in chillers before it reaches you. During that time, its quality is constantly declining. The texture changes, flavour fades, and the short shelf life means you have only a small window to cook and enjoy it before it starts to spoil.

We do things differently. Right after butchery, every cut is frozen rapidly in a specialised freezer that drops the temperature instantly to minus 30 degrees. This quick process keeps the ice crystals small so they do not damage the natural structure of the meat. That means the texture and taste stay exactly as they should, unlike meat that is slowly frozen in a household freezer.

By freezing the meat at its absolute peak, we lock in its natural quality without using preservatives or additives. It is the simplest and most natural way to preserve food, and it means better meat for you, for our farmers, and for the animals.

1. Quality that lasts

Freezing is nature’s preservative. We freeze our meat soon after it is expertly butchered to capture it at its best. Every cut keeps its natural flavour, tenderness, and integrity. Meat that travels long distances or sits on counters for days simply cannot match that level of quality.

2. Whole carcass butchery, with nothing wasted

Freezing allows us to buy and butcher whole animals from trusted farmers. Every part is used and valued. This approach reduces waste, respects the animal, and supports a more sustainable way of eating.

3. Better for farmers and better for farming

Because we freeze, farmers can raise animals at their natural pace and send them when they are ready, not when the market demands it. They are paid fairly and can continue to farm in a way that supports good welfare and strong, healthy land.

4. In tune with the seasons

Animals grow best when they follow the rhythm of the seasons. We work with farmers who raise them on natural pasture and forage, allowing time for proper growth. When the meat reaches its seasonal best, we freeze it immediately to capture that perfect moment so you can enjoy it throughout the year.

5. Quality and convenience for you

Your order arrives in insulated, sustainable wool packaging that keeps everything frozen for up to seventy two hours. Simply place it in your freezer when it arrives. You can stock up confidently, reduce waste, and enjoy exceptional quality meat whenever you choose, knowing it is as good as the day it was prepared.

Choosing frozen means choosing higher quality meat that is handled with care and respect at every stage. It supports better farming, reduces waste, and delivers outstanding flavour and texture every time.

Allow the wellington to come to room temperature before cooking. Preheat your oven to 230°C/210°C fan/gas mark 8 and place an empty baking tray in the oven to heat. Brush the pastry with a whisked egg yolk and place the wellington onto the preheated tray. Cook based on the timings below: Rare: 36-42 mins Medium: 44-48 mins Well done: 51-54 mins For precise results, use a meat thermometer inserted into the centre of the fillet.  Rare: 50°C - 52°C (out of the oven) Medium Rare: 55°C - 57°C (out of the oven) Medium: 61°C - 63°C (out of the oven)  Make sure to allow it to rest for 10 minutes before slicing. Enjoy.