Previous slide
Next slide


Our Blythburgh pork comes from the herd of free-range pigs that are reared on the picturesque north Suffolk coast.

These pigs benefit from being reared for four weeks longer that conventionally reared pigs to allow the delicious flavour and mouth-watering succulence to develop fully.

Salt Marsh Lamb

Salt Marsh Lamb offers a unique flavour due to them grazing over the natural grasses and samphire of the salt marshes in Romney Marsh in Kent.

These marshes are free from any fertilizers and provide an environment where the sheep can roam freely.

Angus Limousin Beef

We have been working with the same supplier for our Scotch Beef for many years, as the quality and the taste of the meat from their farm is far superior to anything else we have found from other sources. They supply us with meat produced from an Angus Limousin cross that produces a tender cut of meat that our customers appreciate.


Our free-range chickens now come from Sutton Hoo Chickens, the chickens are allowed to grow slowly, using traditional free range farming methods, to give you a chicken like it used to taste and surprise you with its quality.


All our sausages are made to our own secret recipes, they are popular throughout the year, but especially so in BBQ weather. Try our best-selling Prince of Wales sausage specially created for the pub next door to us in Bridge Road.

Game & Venison

We are licensed as a game dealer, and we offer a wide selection of game during the game season starting in August to the end of January. Our venison is genuine wild Scottish venison from Balmoral & Royal Deeside

We Offer Meat Full of Real Farm Flavour

Our shop is a charismatic place located in a great location in East Molesey, just across the road from the world-famous Hampton Court Palace.

We specialise in free-range meats and rare breeds and over the last 25-years have established a reputation for quality and service with customers far and wide.

We are famous for providing a wide selection of game and fowl and are always keen to advise customers on how best to cook these with tips and special recipes.

If you are looking for a great butcher visit us soon or call us first on 020 8979 3800 and check that the rare breed or game you are looking for is available.

Latest Recipes

Haggis for Burns night.
Paul Mark

Haggis, neeps and tatties

You can’t celebrate Burns Night without this Scottish recipe. So here’s our classic recipe for Burns Night featuring Haggis, Neeps (turnips), and Tatties (potatoes): Ingredients: For the Haggis: 1 Haggis

Read More »
Coronation chicken recipe.
Paul Mark

Coronation Chicken Recipe

Coronation Chicken is a classic British dish originally created to celebrate the coronation of Queen Elizabeth II in 1953. It was invented by Rosemary Hume, who was the principal of

Read More »

Join Our Mailing List & Receive Offers & News

From time-to-time throughout the year, but especially in the run-up to Christmas and the New Year, we send news to our customers about seasonal opening times and when you should order your Christmas Poultry and Meat to ensure availability.

To make sure that you are ‘in the know’ please take time to register your email with us. We won’t swamp your inbox and you might also receive an occasional special offer.


Latest News

Paul Mark

Valentine’s Night Dinner at Home

This Valentine’s Day, why not add an extra touch of romance to your dinner plans? Instead of the usual chocolates and flowers, treat your loved one to an intimate, home-cooked

Read More »
Haggis cooking instructions.
Paul Mark

Haggis In Stock for Burns Night

With Burns Night fast approaching – it’s on 25th January – you’ll be pleased to know that our Haggis have arrived from Scotland – and ‘No’ they didn’t walk all

Read More »
0/5 (0 Reviews)