Award-winning Suffolk-based and online butcher’s shop

Combining pasture-fed, slow-grown meat with a passionate and progressive approach to butchery, we offer extensively-farmed organic and free-range meat with a focus on seasonality and traditional breeds. To try our meat, please visit our Aldeburgh shop or buy online.

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Local muntjac vindaloo 

My Mumbai-an friend Rawat is head chef at the highly acclaimed Sea Spice Indian restaurant that has recently opened in Aldeburgh. It’s a great place, and we often provide some carefully chosen meat for the menu. Rawat has come up with a new ‘special’ for Autumn that I’m very excited about -  East Suffolk Muntac Vindaloo.


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How to spatchcock a chicken

Every year at the start of bbq season I get excited by the idea that simply splitting and flattening a chicken can be such a game-changer. Not only does spatchcocking halve the cooking time of a bird whilst allowing the meat to remain on the bone and retain its flavour, it also exposes more skin for the marinade to hold on to, and it helps the meat to cook more evenly.

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A nice bit of skirt

My brother-in-law, who is much younger than me, always had a sophisticated palette. At the age of twelve, when I first met him, he declared that ‘bavette is much the best cut of beef.’ Of course, he’s embarrassed about his pretension now – for a start, these days he would call it ‘skirt’ not ‘bavette’; and furthermore, he wouldn’t assume to tell his butcher brother-in-law which bit of beef is best.

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