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.
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.
We have a great opportunity for an open-minded, skilled butcher to join our small team at our traditional butcher shop and delicatessen in Aldeburgh.
Good customer service skills essential!
Full time or part-time hours available and we offer competitive rates of pay...
