FAQ

Can I place an order online?

Yes you can. You can either sign in to an account or order as a guest with out the need for an account.

What is the cut off time for delivery the next day?

You can order up to 9pm the day before your delivery. We will prepare your order the following day so there may be some items that need a longer notice period, if this is the case we will contact you and let you know.

Which areas do you deliver to?

The delivery areas are set by post code. Check the postcodes:

IP25, IP22, NR9, NR19, NR20, NR18, NR17, NR16

Don’t worry if your postcode is not listed, we can take an order for collection at either shop.

Can I amend an order?

Not if you have ordered online, sorry.

Can I change my delivery time/day?

We can usually change the delivery day if the order hasn’t been prepared or despatched.

Do you take payments online?

Yes we have a secure payment system that will take all major card payments.

Do you sell Gluten Free products?

Yes we do. There are many gluten free products and recipes that we sell.

Do you have any special offers?

Yes, they will be visible under the special offer section. Follow us on social

media for any last minute info.

Can I sign up to a news letter?

Yes you can, there’ll be a sign up form in the boxes.

Can I remove any data and cookies you hold of me?

Yes, of course. Please see privacy policy for any info.

I haven't received an email confirmation of my order.

There will have been an automated email generated when you placed an order online so, please check your junk/spam email folder. If you came into the shop and placed an order in person or over the phone, you won’t get an email unless you specifically ask for one.

I can’t select the option to have my order delivered?

Make sure you have met the criteria for delivery which is noted in the “delivery Information” under the customer care tab, and that you are in our catchment area (our website uses post codes to define our delivery area). If none of these things help you find your answer, pick the phone up and give us a call and we will do our best to help.

I can’t find what I want on your web shop, how can I get what I need?

We are, at our heart, a traditional, whole carcass butchers so if you need something a little more bespoke or tailored to your needs then don’t hesitate to ask us if we can do it. We have a team of skilled butchers, production staff and chef’s that are all really passionate and dedicated about their work. Each and every one of us gets a buzz out of seeing our produce leave our shops with the best local fresh produce that fits your requirements exactly, so you can wow your family and friends!!

When I opened the packaging there was a smell.

If the products have been vacuum packed, there can sometimes be a smell when you first open the pack. Leave the products in the open for a few minutes. This is usually enough for that “vacky” smell to disperse and the food will be safe.

I tried to call but there was no answer.

The answerphone is set to take calls outside shop hours so please leave a message and we’ll get back to you. Remember to leave a clear message with a contact number we can get you on.

How long do I cook my meat for?

Beef roasting time = 45 minutes per Kg for medium, 30 minutes per kilo for rare. Ensure once your joint has cooked that you take it out of the oven and rest it. Do this by covering it with tin foil and wrapping in a tea towel or cloth and leave it on the side in the kitchen.

Pork joints should reach 72°c in the centre for 2 minutes or more. That (in our experience) equates to about 45 minutes per kilo. If you don’t have a thermometer, a good indication is that the juice of the meat runs clear. Crackling is one of the best bits about roast pork so our top tips for getting it perfect are.

Start with great Pork that has a dry rind on it. If needs be allow it to air dry or pat it with a cloth or paper towel to remove any excess moisture.
Ensure the rind is well scored to allow fat to run out and those strips to crisp up. We always score our crackling before we send it out to you.
You can add salt to help dry the rind, but it isn’t always necessary.
Place your joint of Pork in a tray with some water in and cover over with tin foil. Cook for the duration and for the last 45 minutes of cooking remove that tin foil and it should crisp up a treat!

Lamb joints = 45 minutes per Kg for medium, 30 minutes per kilo for rare. Ensure once your joint has cooked that you take it out of the oven and rest it. Do this by covering it with tin foil and wrapping in a tea towel or cloth and leave it on the side in the kitchen.

Poultry = 20 minutes to the lb (45 minutes per kilo), plus 20 minutes. This is applicable to whole birds and boneless joints. Ensure that the thickest part of your roast has reached at least 72°c for 2 minutes or more.