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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.
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
Cook our wild vension to perfection
Seasoning without salt? Surely a contradiction in terms, you might think...
If you ever scan a foodie mag or watch a cookery programme, you’ll read or hear mention of seasoning...
A successful fire needs three elements: heat, fuel and oxygen. Getting each of these components right will help you build the perfect campfire to keep you warm while roasting your marshmallows to perfection
Salsa, it’s one of several sauces typical of Mexican cuisine..
Because biltong needs to be cut very thinly and is best made from a lean muscle, we chose to use our beef silverside..
Versatile and delicious, pâté is a deserving favourite for snacks, starters, lunches and buffets.
Carpaccio was named after the Venetian artist of the Renaissance period who was known for his use of striking reds, purples and pinks. These colours are echoed in the raw beef fillet that becomes carpaccio when finely sliced.
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