We have a great opportunity to join our small team at our traditional butcher shop and delicatessen.
Good customer service skills and work ethic essential for all positions. Full and part-time work available (Saturdays required) in our Aldeburgh and Peasenhall shops in Suffolk.
2018 has kicked off and our Good Meat Club continues, trying to keep the focus on excellent local, free-range, grass-fed and - wherever possible - organic meat, as well as woefully forgotten or hard-to-find cuts.
This February brings the very serious matter of the Salter & King Aldeburgh Marmalade Competition 2018! Drop in a jar of your best 2018 marmalade to the shop by 21st February to be considered for the Champion’s Cup!...
We are looking for open-minded hard working apprentice butcher to join our small team. Based in our shop in Aldeburgh, the role will also include working front of house so good customer service skills essential. The position is full time including Saturdays...
At Easter we always eat sheep of some variety or other from one of our farmers, but not always lamb. It’s great to be able to have a choice as lamb, hogget and mutton have quite different characteristics. Read our guide to find out more.
Now in its third year, Aldeburgh Mutton Week is a heartfelt attempt to bring mutton produced on local, small-scale Suffolk farms to a wider audience. This year our mutton is produced at White House Farm, Great Glemham – from sheep extensively farmed on the lush and unspoilt meadows of the Alde Valley.
Quail has a certain exoticism, evoking candlelit banquets, heavy with game and pork and red wine. A wintery treat. They’re such pretty birds: related to the pheasant and originating from the east (most modern breeds come from the Japanese strain), they are good flyers and are known to emigrate long distances - England to Africa is not unthinkable for a cold wild quail.
