
Casamia Dry Aged Lamb Rump Box
Once selected to be On The Pass at Casamia, a fantastic Michelin star kitchen in Bristol, now available for you to buy. Each order will contain 4...
View full detailsOnce selected to be On The Pass at Casamia, a fantastic Michelin star kitchen in Bristol, now available for you to buy. Each order will contain 4...
View full detailsA whole 100% pasture-fed fillet from our farm Middle Bamham
“We’re so excited to finally launch this product and know that our customers will enjoy it. We’ve always worked with local native breeds, in sp...
View full detailsFantastic Dry-aged Tomahawk Steak, grazed, hung and butchered to @pasture_bristol's specification.
Paul Ainsworth at no 6, Padstow "When you work so closely with an incredible team of people, for so many years.Very special things happen! Philip...
View full detailsThis English Guinea Fowl is selected and aged to the Chefs specification. Stock is very limited but we will aim to release more each week as the ...
View full detailsDry Aged Cull Yaw Shoulder 2.5kg-3kg - perfect for a slow cook or boned making perfect tender cuts for OKLAVA inspired shish kebabs. The older fem...
View full detailsMatt's inspiration for fattening retired sheep came from his time spent with Spain’s finest Ibérico pig farmers. He realised that the flavour of t...
View full detailsDry Aged Cull Yaw Loins and Rump - Originally destined to be On The Pass in the likes of The Clove Club, Smoking Goat, Ikoyi, Oklava, Fitzroy, Brat...
View full detailsDry Aged Cull Yaw Shoulder - perfect for a slow cook or boned making perfect tender cuts for OKLAVA inspired shish kebabs. The older female sheep,...
View full detailsThe Ledbury has gained many accolades including the much coveted second Michelin Star. This short rib is selected and aged to the Chefs specificat...
View full detailsOKLAVA x CULL YAW specification mince - the secret weapon in OKLAVA's Köfte & Tepsi Kebab “Since opening Oklava I have been on the hunt for S...
View full detailsHalf Pork Collar from our native breed pork, skinless and rib cage out, perfect for smokey low and slow cooking. Destined to be on the pass in SMOK...
View full detailsMatt's inspiration for fattening retired sheep came from his time spent with Spain’s finest Ibérico pig farmers. He realised that the flavour of t...
View full detailsMade in the Deer Park, underneath the Aynhoe Moon. Forage White clover, Chicory, Chestnut, Birdsfoot Trefoil, Dead Nettle, Yarrow and Elderflower