Our Butchery counter has five qualified traditional butchers with combined experience of over 100 years.
We aim, wherever possible to source local meats from within Oxfordshire. Whole carcasses are cut, jointed and trimmed on our butchers block, and our skillful team are happy to take bespoke orders and can cut and finish to any weight.
All of our beef has been hung for at least 21 days to guarantee superb flavour and tenderness, and up to 42 days in our new dry aging cabinet.
From mid-September to February we have a selection of locally reared and shot game, including pheasants, partridge, venison and duck. Game sausages will also complement our huge variety of handmade sausages which are produced each week from over 150 different recipes. With over 80% pork meat content, our sausages really are the best in our field.
From spring lamb, to handmade fresh burgers, we work hard to deliver a full calendar of seasonal meats to our customer, making our butchery counter something we are really proud of.
To complement our main Butchery counter we also have a cold meat counter selling handmade sausage rolls, pasties, scotch eggs and sliced meats.
Our butchers work closely with the chefs in the Farmhouse Kitchen to ensure we serve our customers the highest standards of meat.
To contact the Butchers Department please call : 01865 391163