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As we say goodbye to winter and turn our faces up to the springtime sunshine, it’s likely that the contents of our shopping baskets are taking a seasonal turn.
Say good riddance to the hungry gap. This is the spell – running from January to April – when fresh, homegrown produce is at its lowest ebb
Delicate and dainty it most certainly is not, but if you’re looking for substance and style twinned with knockout flavour, T-bone steak is the way to go
They’re a hard-working bunch, mums, so it’s only right we have at least one day of the year where they can be thoroughly spoiled. However, if she’s anything like our mums, the way to her heart is definitely through her stomach
All the know-how you will need
One of our favourite dishes in the The Organic Butchery kitchen is a hefty cast iron pot
It’s possible you’ve never taken much notice of them, but well-tied butcher’s knots are tremendously useful when it comes to presenting and cooking joints.
If you were asked to guess how many species of the humble bee there were in the world, what would you say? Fifty? A hundred at a push?
We want them to live natural lives free from need or stress and we aim to carry that consideration all the way through to slaughter
Maybe it’s the sizzle of the meat over flame, the pungent fug of the smoke or the fresh air that gets your tummy rumbling, but whatever it is, outdoor cooking is particularly satisfying
Here at The Organic Butchery, we respect the land, conserve wildlife and – perhaps most importantly – adhere to the highest standards of animal husbandry.
Cook our wild vension to perfection
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