Spring is arriving, which means that we will soon be stocking our free-range grass-fed spring lamb. It is these coming months when British lamb is at its most succulent and the flavour at its most subtle. Our free-range spring lamb will be sourced from our farmers in the WestCountry and the Romney Marshes in Kent and East Sussex.
As soon as it becomes available we will also be stocking Organic Salt Marsh lamb from the Rhug Estate in Wales, known for its superb flavour and mouth-watering tenderness.
We’ll have the new season lamb available for Easter but to avoid disappointment we recommend that you place your order early as stock may be limited.
In addition to traditional roasting cuts such as legs and shoulders of lamb, we also prepare French-trimmed racks of lamb, easy-carve legs of lamb, rolled lamb saddles and lamb noisettes, all of which are ideal for evening meals and special occasions.
Don’t forget the pork, which as standard is our free-range from Plantation Pork in Surrey. We also regularly stock Gloucester Old Spot or the Black Pig, and are sourcing the exceptional Iberico Pork now direct from Spain.
We have also continue to stock our range of rare breed beef, including Hereford, Dexter, Shorthorn and Longhorn. These can be prepared as steaks, French-trimmed or left as a traditional roasting joint. Additionally we are looking forward to working more with Martine and Mohsin at Highland Wagyu, who are producing uniquely outstanding beef that is some of the best we have ever tried.
We will have a few special occasion ideas and recipes available for Easter and onwards so keep a lookout for those and as always our team are willing and able to assist you with any cooking advice, tips or meal ideas. So please don’t hesitate to ask!
Finally, we'll soon be cooking up a storm with our new kitchen unit at South Ealing, offering our own pies, sausage rolls, and pasties, using our own free-range meat and fresh vegetables from Charlie's on Pitshanger Lane. Exciting times!