The quality of our beef is renowned throughout Somerset. We are surrounded here by the finest larder in the world, and have no reason we feel, to import beef from other countries. To this end we endeavour wherever possibe to source as much of our beef from local farms and markets. Our preference is for good english or engish crossed continental breeds (see 'Our Suppliers This Week') We pride ourselves on hanging our meat on the bone for 21 days to ensure tenderness and flavour which is then prepared by our team of highly skilled butchers.

All our beef is fully traceable and will have only been transported for a maximum of two hours before slaughter. With the animals welfare in mind we make every effort to prevent unnecessary stress whilst the animal is being transported and thus improving the final product.

Local lambs from Taunton Market 10 miles away are transported less tha 4 miles to Stillmans Abbatoir. Less stress and better welfare ensure tastier meat. The meat is matured for 7 days thus producing the absolutely superb flavour.

Why not try our Lamb Noisette? This is best end of lamb chops that has been boned, trimmed and rolled. They can be used either as a mini roast or cut into individual medallion's.

After much searching we have finally found the finest pork supplier in our 30 year history. The pigs come from the farm of Les Hill of Wellington (Somerset) they are free range Wessex Saddleback crossed Duroc pigs.

These pigs produce the most succulent and tender pork, with the right amount of fat cover that when properly prepared, produces crackling to die for. N.B. This is the pork that goes in into our home-made sausages.

In recent years pork has become a very under-rated meat. This is mainly due to the pale, very lean and insipid meat found mostly in supermarkets. This pork has all the flavour and eating quality of a breeze block, Well, salvation is here! Now is the time to try our pork. Why not take a look at one of our recipes.

All our sausages are produced on the premises using only free range Wessex Pork.

We endeavor to use only GM free ingredients in our sausages, and as part of this policy we avoid the use of artificial preservative's or colorants. However, we must point out that some of the ingredients may contain colorants or preservatives, this being part of our suppliers production process.

The bacon and gammon joints are from free range pigs that are dry cured in Axminster, they are either smoked or unsmoked. We now sell dry cured rindless back.

A superb range of homemade burgers and grills.

All our speciality products are prepared on our own premises, using only the finest ingredients.

We cut and sell whole barn reared chicken from Melksham in Wiltshire.
Our free range chicken and ducks are supplied by Jeff Cracknel of Langport.

Prices vary according season, availability and size. If you do not live locally, just e-mail or
phone us, and we will be pleased to advise on the day.

To help you enjoy our meat products.

We can now provide a hog roast service using local free range pork, cooked and delivered, either carve yourself or it can be carved for you. Please phone as the diary is quickly filling up!