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What we make and sell in our shops

Because we refuse to supply the big supermarkets - we sell almost all our meat direct to you - we have to make sure that we use the whole of every animal we slaughter.

But that's fine by us because we are big fans of the traditional crafts of pie, sausage and terrine making. Our charcutier, Paul Hughes, trained at Fergus Henderson's famed St. John restaurant in London Clerkenwell, and now heads up our kitchen where we make all our own products. Our inspiration comes from great cookery writers like Elizabeth David and Jane Grigson mixed in with a dash of our own imagination. Some of our sausages, like the Cumberland or apple and cider, are from solid British recipes. Others, like the Japanese-inspired honey and miso or our Jamaican jerk, are Paul’s creations. But everything - be it our steak and kidney pies made with real suet pastry, our giant sausage rolls, or our white and black puddings - is made from ingredients that we produce.