All our turkeys have been, slow grown and traditionally raised with plenty of outdoor space to roam and forage. When the time comes, they are hung for 7 days, dry plucked by hand and individually boxed.
We are biased of course but it has to be said they are amongst the best turkeys around.
Also available are our free-range geese, cockerels, chickens and ducks along with other festive cured meats such as hams and bacons.
Friday 20th December 7am ~ 5pm
Saturday 21st December 7am ~ 2pm
Sunday 22nd December 7am ~ 1pm
Monday 23rd - December 7am ~ 5pm
Tuesday - Christmas Eve 7am - 12pm
Wednesday - Christmas Day CLOSED
Thursday - Boxing Day CLOSED
Friday 27th December CLOSED
Saturday 28th December CLOSED
Sunday 29th December CLOSED
Monday 30th December 7am ~ 5pm
Tuesday - New Years Eve 7am - 12pm
Wednesday - New Years Day CLOSED
Thursday 2nd Jan - back to usual hours
Stuart's Christmas tips
* If you don’t fancy a whole bird this year then try a rolled and boned turkey breast. They take less time to cook, they’re easier to carve and can be filled with any flavoured stuffing you require. Yum!
* If cooking a gammon joint is your favored choice, then try an alternative liquid to water. Simmer it in either ginger beer or coca cola then once cooled, scored the skin and go to town with the glaze.
Our tried and tested faourites are: Brown sugar and marmalade, black tracle and beer, redcurrent jelly, cranberry sauce or cider and mustard powder. Once covered returned back into the oven on high for 20mins.
* For a great flavoured cold meat why not try some salt beef. Soak your piece of beef in water for about 5 hours, then pop into fresh water with carrots, celery, onions and peppercorns. Simmer for about an hour and a quarter per kg and allow to cool in the liquid… it’ll taste fantastic.
43 High Street
Telephone 01223 843292