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Tag - tom wood

Dexter Beef

Pedigree Dexter beef, which comes in smaller family sized joints and cuts, cooks superbly because of the excellent marbling and eats like a dream. Delicious Pedigree Dexter Beef is a outstanding quality product and tastes as beef used to taste. Dexter beef appears regularly on TV cooking programmes, is available across the country, is the best beef around yet is still little known. Dexter beef is excellent quality, with good marbling. The marbling makes the flesh tender and flavoursome ....

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Should We Be Eating More Game

The word of the moment is, of course, sustainable, and it is fast becoming an element that is influencing the way we all live. With ethical sourcing at the top of most people’s priorities, it is no wonder that game – one of the most truly sustainable meats available – is becoming increasingly sought after.   You only have to look at the benefits to see why – it is lean, nutrient dense and high-welfare, and popular in today’s health-conscious society....

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Why Locally Sourced

Eating locally first means choosing food that is grown and harvested close to where you live, and then distributed over shorter distances than is usually the case. At present there is no officially agreed-upon distance for what constitutes eating locally. This leaves consumers to decide what ‘local’ food means to them. For some people, local is considered anything produced within a 150-mile radius. For others it means anything harvested within the same county. Being able to eat locally depends on the production...

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Why Dry Aged Beef

The Definition of Aging DRY AGING – THE ART OF MEAT MATURING Beef needs aging. And aging needs time. Dry Aging – translated “to mature dry” – is THE traditional way of aging meat to produce an extraordinary tender and intensive flavour. A technique, many decades old, through which beef reaches the highest possible grade.The pleasure associated with dry-aged meat is like nothing you have ever tasted before. The texture cannot be compared to an “ordinary piece of meat”. So no wonder...

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Roast Beef Fillet With Raw Beetroot Salad

¼ CUP (60ML) APPLE CIDER VINEGAR 1 TABLESPOON HONEY SEA SALT AND CRACKED BLACK PEPPER 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 1 TABLESPOON GRATED FRESH HORSERADISH+ 1 CLOVE GARLIC, CRUSHED 800G BEEF EYE FILLET, TRIMMED AND TIED 3 BUNCHES HEIRLOOM AND TARGET BEETROOT, SCRUBBED AND THINLY SLICED 3 CUPS (45G) WATERCRESS 50G MARINATED PERSIAN FETA 2 TABLESPOONS FINELY CHOPPED CHIVES Method: Preheat oven to 200°C (400°F). To make the dressing, place the vinegar, honey, salt, pepper and half the...

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