The Very Important Business of judging marmalade has come as a welcome distraction from COVID and lockdowns and stops for nothing!
Thank you for all your entries. Who would have thought marmalade could be so open to personal interpretation! Numbers were further bumped up by our Peasenhall hopefuls and competition was hot.
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...
Hogget is the word used to describe a lamb in its second spring or summer – so aged between one and two years. Superb roasted, slow cooked, pan-fried or grilled, hogget is as versatile as it is flavourful.
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.
