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Cooking Your Christmas Meat

  • Whole Turkey

    1. The centrepiece of many-a-Christmas Dinner, you've got to get this perfect!
    2. Check the weight of your turkey (including any stuffing you're using), as this will dictate the time you spend cooking it.
    3. Pre-heat the oven to 180C/Fan 160C.
    4. Place your turkey in a roasting tin, generously season with salt & pepper and brush with butter.
    5. Place a piece of foil over the turkey, put it on the centre shelf and cook for 35 minutes per kg of weight.
    6. Baste your turkey with the juices in the tin every hour.
    7. 30 minutes before the end of the cooking time, remove the foil, cover the breast with a criss-cross pattern of bacon rashers and cook for the final half hour.
    8. Once you've checked the turkey has been cooked thoroughly (ensure the juices run clear when pierced with a fork), transfer the turkey onto a platter and allow to rest under a sheet of foil for 15-30 minutes.
    9. This makes carving easier.
    10. A Christmas essential, we all know how this is done! When carved onto your plate, drizzle with gravy, add some perfectly-crisp roasties and all the trimmings. Add a dollop of Cranberry sauce for a sweet sensation.

  • Whole Duck
  • Whole Goose
  • Four Bird Roast
  • Oven Ready Partridge
  • Pheasant Breast
  • Venison Haunch
  • Pigs In Blankets
  • Roasting Joints (Rump/Sirloin/Rib/Topside)
  • Pork Sausage Meat
  • Pork Stuffing Balls