Have a festive feast like no other with our free-range bronze turkey, you can't beat...
£108.00
Our venison haunch from Hampshire have been boned and rolled neatly into a roasting joint....
£24.50
The king of all steaks and a favourite at HG Walter, this dry aged rib...
£40.95
Slow cooking lamb shoulder allows the connective tissue to break down over time, rendering it moist,...
£20.50
A perfect joint for quick roasting. Great taste, texture and easy to carve.
£20.95
A traditional slow growing breed, the chickens are reared in Wiltshire under the watchful eye...
£25.50
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Our BBQ Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
A vibrant red chilli sauce that adds a zingy kick to any dish. Kold Sauce...
£7.99
Limited Availability
Have a festive feast like no other with our free-range bronze turkey, you can't beat this classic centrepiece. These birds are slowly reared on a natural diet of high-quality, homegrown oats. The birds are then dry plucked by hand and hung for 10 days, to achieve maximum flavour and tenderness; producing some seriously succulent turkey with a rich, meaty flavour—a true staple in your Christmas banquet. Commercial turkeys are often wet plucked which means their skin isn't as dry and doesn't crisp up as nicely!
The bronze turkey is the classic, traditional Christmas turkey. The main difference between bronze and white turkey is that bronze has dark feathers and arguably has more flavour than white turkey.
Allow 500g per person (excluding leftovers).
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Our Bronze Turkeys are from Goodman's Geese farm in Worcestershire, an award winning family run business. The birds are reared for 24 weeks, using an outdoor free range farming system and their diet consists of natural foods such as grass, corn and straw - all hormone and additive free!
Closer to Christmas, the Turkeys are fed a special ration to help them grow slowly and enhance the flavours of your Christmas centrepiece. All Turkeys are dry plucked by hand and hung for 10 days.
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