All our meat comes from local farms to help reduce our carbon footprint and is free range wherever possible.
Tim Allen is a third generation farmer and has plenty of experience when it comes to pig farming, he breeds only the finest animals on his farm on the North Norfolk coast.
All the pigs are kept outside from birth to slaughter, and are both "Red Tractor" assured and "RSPCA Assured" This garuantees the highest standards of welfare and confidence in knowing that the animals are cared for and lead a happy life on the farm.
All our beef is supplied by P O Almey & sons of Tavistock Farm, Antingham near North Walsham. The Almey family have been farming cattle for generations and have a good stock of quality animals all year round.
The breeds of cattle we have are mostly Simmental and Limosin (continental breeds which are famed for their lean tender meat) crossed with native breeds such as Hereford, Shorthorn and Aberdeen Angus which are known for their marbled texture.
The Cattle are free to graze in large fields at a ratio of at least one acre per animal. Once the animals have reached maturity usually 20-24 months they are then fattened on a higher calorie finishing ration to give them a better flavour.
To further improve the flavour and tenderness we hang the carcasses in our specific cold store for between 21-28 days prior to butchering.
Our lamb is supplied by Chris Bustance of Wimberley Hall Farm, Lincolnshire, and it is absolutely first class! The breed of Lamb we use are Texel's. The Texel sheep originated on the isle of Texel, the largest of the Wadden Islands off the north coast of the Netherlands.it is a breed that is of outstanding carcass quality. We mostly have cross bred Texel sheep that have been crossed with native breeds such as a Suffolk or a Beltex giving them a full flavour and great meat to bone ratio.
We have a large range of meat and meat related products for you to choose from, most of which have been cooked on the premises. Here are just some of the range for you!
Homemade Barbecue Sauce