This Christmas, our Butchery will only be accepting pre-orders up until the 17th of December at the market, or via the telephone for collection. If you are a regular online delivery customer or have extenuating circumstances that mean you need delivery, please give us...
INGREDIENTS (for 4 as a starter, 2 for a light lunch – easily doubled) Vegetables, for stuffing. Any combination of: tomatoes, courgettes (round are nice); aubergine; peppers. You’ll want a total of 4-6 pieces per serving. For stuffing: 250g minced beef; 1...
‘Animals don’t come in bits, they come as entire beasts. That means we have to eat the whole beast or throw it out to rot. This is a problem; it’s easy for a butcher to sell the premium hind-quarter cuts (steak, roasts) and get left with a lot less popular...
Asparagus has arrived! A sure sign that Spring is here. Enjoy in our garden restaurant, or shop online and at the market.BOOK NOWWell, that was a long wait, though we’re pleased to announce that asparagus is finally here. For us, it really is the mark that...
An Exclusively Local, Nose-to-Tail Butchers Block At The Goods Shed, Canterbury, we strictly source whole carcasses from local, high welfare farmers only. Our butchery is on a mission to connect our customers with the meat they eat, encouraging them to eat...
Don’t forget, if you can’t make it to see us in person, our online shop and delivery service is now live, with new products being added all the time.In the Kitchen We can’t stop our kitchen team producing and this month we’re championing the 70’s boil-in-a-bag meal...
When did chicken become a commodity? The last time we checked, the biggest supermarket brands were selling whole birds at £2.83 per kilo. And what of all the trimmings? Nowhere to be seen behind the little plastic window. We hold the chicken in high esteem: if we’re...
If you’re a visitor to our Goods Shed, you may have noticed that in the late spring this year we overhauled our butchery to make it strictly local only, whole carcass, and nose-to-tail. We did this because we believe that this approach not only connects meat eaters...
What happened to real suet puddings in this country? Well, it has a lot to do with the supermarket, where more common cuts of meat are in higher demand, and the remaining bits don’t make it to the shelves (and, often, the bin). What was once a national favourite, has...
Enjoy this easy pheasant recipe made in just one pot (plus frying pan), serving two or three hungry people on a cold, autumn afternoon. Ingredients Whole Pheasant 10 Rashers of Smoked Bacon 4 Spartan or Seasonal Apples, roughly chopped 2 Carrots, finely chopped...