We work with and support a number of excellent farmers across Devon, including Robert Darke of Dartmouth (pictured below with Master Butcher Philip and his youngest son Oscar). Robert is one of the top sheep breeders in the country and regularly wins awards for the quality of his lamb.
He supplies us with lambs of provenance and we’ve built a relationship of great trust over many years.
In addition, Philip often buys exceptional lamb from the live auction at Exeter Market, and says:
‘I take my time, walking up and down the rows and handling the lambs to feel the depth of meat and fat cover, while looking at how well they’re kept. I’ve been around livestock since I was ten, so it’s second nature to me – and, as you can see, I'm already teaching the next generation the skills of being a Master Butcher.’
Lamb noisette is a premium cut in which the eye of the loin is completely boned out and then stuffed with a variety of flavours for an attractive, contemporary way with lamb. We sell this either as a piece or cut into slices.
Lamb doesn't have to mean Sunday roasts or Saturday night dinner parties ...
Something as simple and beautiful as the humble lamb chop is a sensational dish on any day of the week. Just add a sprig of fresh rosemary from the garden and the season's best mushrooms to turn simple into special.
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Continuing to build new relationships with likeminded people who share our commitment to the cause of great food and drink.
The ultimate breakfast treat! This deliciously indulgent curd recipe uses Shute Fruit Elderflower Cordial, handmade by our friend Lori in Teingmouth using handpicked elderflower.
Over the past few decades, belly pork has become a rather fashionable cut; it's crisp and crunching skin complements the beautiful, tender meat that sit below it. Extremely versatile it's delicious roasted, braised or fried.
Peter and James of Creedy Carver at Merrifield Farm in Crediton have supplied us with free-range chicken and duck for over 15 years. They share our passion and commitment to rearing birds to the highest standards of quality and animal welfare. To create a spatchcock chicken, our Master Butchers remove the backbone and cut so it will lay flat, making it perfect to cook on a BBQ.