We work closely with the Carlisle family, just over the Scottish border in Lockerbie, who provide all our Beef.
Hanging it on the bone, for at least 28 days, in our Dry Aging Himalayan Salt Chambers gives us a concentrated flavour and that melt-like-butter texture. It may seem like an unnecessary step to some, but we feel it’s absolutely crucial to driving out excess moisture and allowing the muscle tissue to break down properly. What makes Dry Aged Beef so special? Read more about the process.
Our lamb is also reared by the Carlisle’s and, depending on the time of year, they’re wonderfully tender and velvety or succulent and deep in flavour.
They have a fantastic saying at the farm… “Lambs need cooking twice – once in the field and once in the oven.” Needless to say they are great believers that the best lamb is grass fed and outside in the sunshine as much as possible – we entirely agree.
Bacon, Sausages & Burgers
We hand-craft our sausages and burgers fresh on the counter – you’ll sometimes see Chris running sausage in our quieter moments. The peppery traditional Cumberland ring is an absolute staple around these parts, but our favourite is Westmorland Sausage – our herbier, thick sausages that are perfect with creamy mash.
Every rasher of bacon is cut by us, so if you want slices ½ inch thick then we’ve got you. You won’t find any water seeping out of them and, most importantly, they don’t shrink in the pan!
Burgers have become unnecessarily complicated in our opinion. You won’t find any strange additives in ours, just good quality meat and a pinch of seasoning to lift those natural flavours. Beef, Pork or Lamb, whatever you fancy for the BBQ we’ve got it.
We’re proud to be stockists of the multi-award-winning Herb-Fed Poultry. These traditionally farmed birds are hand-fed and kept in small flocks, meaning they’re truly free to forage for food and roam their Yorkshire pasture. The fresh herbs that supplement their diet are surplus from a farm down the road and they can eat up to a tonne a week!
From the talented Jonathan & Susan over at Cartmel Valley Game, nestled in an historic village, they source Duck, Pheasant, Rabbit and Venison from estates throughout Cumbria. Our favourite is their Venison Striploin – rich in flavour and a spectacular alternative to beef.