Butchery

Indigenous to Britain, best for eating in mid-winter and full of flavour due to a lovely layer of fat, Goose was the Victorian’s favoured festive bird. Golden crispy skin and succulent meat that falls from the bone, means there’s nothing quite like a goose, so why not give it a gander this Christmas?

As a self-confessed foodie, autumn is my favourite time of year; game is back on the menu, crisp British apples are in abundance and salads make way for hearty roasts and warming stews. Weekends are spent foraging wild mushrooms, sloes and the last of the season’s blackberries – all perfect accompaniments for meaty meals.

While rabbit has long been a mainstay on menus across Europe, North Africa and Morocco (think French stews and spicy tagines) it fell out of flavour in the UK, perhaps because we began to consider rabbits as pets rather than produce. But in recent years it’s made a comeback.

Is there anything better than a meaty curry? Our Head Butcher, Simon Rowse has given us the low down on the best cuts to use, and his top tips for getting the perfect Indian inspired dish every time.

From the 1st – 7th September, it’s Love Lamb Week – giving us the perfect excuse to devour sweet-tasting lamb. However, instead of opting for the usual leg of lamb, […]

Our Steak Connoisseur Box was designed with steak lovers in mind. Our expert butchers have selected four different steaks from the best British beef to get your taste buds going – and here’s our top tips on how to cook them!

Cooking a whole chicken outside can be a daunting idea – however – the butchers at Etherington’s Farm Shop near Scorrier say that all worries of burnt skins and raw middles can be extinguished by simply removing the bird’s backbone, a butchery skill known as spatchcocking. This enables the chicken to lay flat, with even exposure to the heat, which all but guarantees crisp, juicy results every time.

The British banger is a firm family favourite. Grilled, fried, roasted, cubed in casseroles, or simmered in a sauce – these packets of meaty goodness are always a crowd pleaser! But what sets a good sausage apart? Our Farm Shop butchers create thousands of hand-made sausages a year have put together their guide to making sausages at home.

Meat, cheese and bread. With core ingredients such as these, it’s no wonder the burger is beloved. A juicy patty that’s just cooked enough in the middle, barbecue-grilled and served […]

British Beef Week 2018 is upon us, and what better way to celebrate than with a steak, but which cut to choose? From fancy fillet and reliable rump to the lesser known onglet and the humongous tomahawk.

This Valentine’s Day, instead of going out, stay in and cooked your loved one the ultimate steak dinner. This Valentine’s Week (10^th–17^th of February), our award-winning Farm Shop near Scorrier is offering heart shaped sirloin steaks (one heart feeds two) and a bottle of Jack Rabbit wine for just £15.00!