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
Our free-range pork belly porchetta is a true celebration of Italian tradition. Crafted from the...
£45.00
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
Cooking a sirloin steak on the bone is a fantastic way to enjoy a sharing steak. As you cook the steaks, the layer of fat found on the edge of the steak renders down and releases the incredible dry aged flavour.
These steaks have been dry-aged for 40 days, giving it a fantastic beefy flavour that makes for a sensational steak.
Each steak weighs approximately 1kg.
Father and son duo Richard and Tom Calver have built a name for their family-run business, Westcombe Dairy, creating some of the UK’s finest cheese. Now, they are adding another string to their sustainable bow, by supplying us with their cattle that are no longer able to provide milk and have been retired to lush Somerset pastures! This farming method not only promotes zero waste living, but also results in an insane tasting product and gives the ex-dairy beef its characteristically deep red colour.
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