We buy whole animals from six farms within thirty miles, break them down here, and can tell you the name of the field every joint came off.
See the counter Find usWhat we have changes with what comes in. If it is not on this list, ask — it is probably out the back.
Native breed, grass fed, hung twenty-eight days on the bone. Sirloin, rib, rump and the cheaper cuts nobody asks for and everybody should.
From £12.50/kgFree-range Gloucester Old Spot from Hollow Farm. Belly, shoulder, chops, and dry-cured bacon we smoke ourselves.
From £9.80/kgSeasonal, from three farms on the hill. Whole shoulders, racks, and mutton in the winter when it is genuinely better.
From £14.00/kgFree-range chicken all year, bronze turkeys and geese at Christmas. Order the birds by the Thursday before.
From £8.40/kgSausages mixed each morning, faggots, pies, and a pork pie recipe that has not changed since the fifties.
From £4.20 eachDripping, bones for stock, and offal on Fridays. Most of it is free or close to it if you ask nicely.
Ask at the counter
Every farm we buy from has been visited by somebody with the surname Hartley, usually more than once, usually with an opinion about the fencing.
That is not a marketing line. It is the only way to be certain about how an animal was kept, and it is why we will not sell you anything from a wholesaler when the shelves look thin.
If we have run out of something, we would rather tell you to come back Thursday.
“Asked for something for eight people on a budget. Came out with a rolled brisket, cooking instructions written on the paper, and change from twenty-five pounds.”Customer, Saturday morning queue
Nobody here minds explaining a cut, and nobody will sell you fillet when braising steak would do the job better.
See the counter