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 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.  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.OUR PIES

Our Pies

Our baker, Les, has turned his culinary skills into creating a new range of pies.  

Pictured below are:

 - Pork, sundried tomato, dry-cured smoked Ham, Chicken fillet and fresh herbs

 - Pork, apricot stuffing, Chicken fillet, dry-cured Ham, brandied apricots

Other pies in Les's repertoire include:   

Beef, Guiness, wild mushroom
Beef bourguignon
Bteak and ale
Steak and kidney
Chicken and ham
Chicken and mushroom
Chicken and leek
Classic pork pie
Pork, leek, cider, creamy mustard sauce

Have you a favourite filling or would you like a larger than usual pie? Let us know and Les will set to work.