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Beef FlankThe most famous of the flank steaks packed with flavour and surprisingly tender. Cook very, very hot until just done, rest and slice across the grain. Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.

The pork itself is the single most important ingredient in any ham and bacon and all our ham and bacon comes from our pastured pigs

1 x loin chops or cutlets

Perfect for searing meat

Best experienced when cooked medium and sliced across the grain

Streaky bacon is taken from the belly

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Our lambs are truly grassfed

Reaches new heights when cooked very

The golden rule of mince applies to lamb too

Famed for its ability to turn a pedestrian pea soup into a glorious pea and ham soup

healthier pigs that produce a pork with an unrivalled depth of flavour and an excellent covering of fat

Once one of the most maligned of cuts