Butchers: We Want You!

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.

August 08, 2018 by Gerard King
Tags: Shop

Good Meat Club: March 2018

As I write, there is still a dusting of snow over the parkland outside our kitchen window. The cold has been bracing, and I’m looking forward to spring – hopefully it’ll come with gusto when it finally arrives. Especially as I’ve bought a new super-duper hog roaster that we’re planning to fire into action outside the shop this year. 
March 26, 2018 by Gerard King

Good Meat Club: January 2018

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.


January 31, 2018 by Gerard King

Aldeburgh Marmalade Competition 2018

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!...

January 18, 2018 by Gerard King

Job vacancy: Apprentice Butcher

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...

January 13, 2018 by Gerard King

What is Hogget?

Hoggett: a lovely traditional word, a lovely traditional meat, ‘hoggett’ is used to describe lamb that’s had two springs and summers (ie, it’s over a year old) on grass. If treated and hung well - we hang ours for over a fortnight - it outshines lamb for flavour, and can be very tender too. It’s quite hard to get hold of, but worth the effort.

September 28, 2017 by Gerard King

Lamb for lunch

I wonder if anyone heard the Food Programme with Sheila Dillon last week. Its focus was on the steep decline in lamb-eating in the under 30s. Apparently, the young have no taste for this wonderful meat, which is such a pity. Perhaps it is too fatty, or intimidating for them to cook - I don’t know. Lamb is such a treat for us over 30s!

May 03, 2017 by Gerard King

The Difference between Lamb, Hogget and Mutton

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.

April 07, 2017 by Gerard King

Aldeburgh Mutton Week 2017

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.  

January 30, 2017 by Gerard King

Quail for a festive feast

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.

November 30, 2016 by Gerard King