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03/11/18 Article
Competition Time
To celebrate our new website launch we are giving you the chance to win some amazing products
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01/11/18 Article
Diverse, Sustainable and Organic
Diversification has been a focus for the trust. Its key aim is to invest in profitable rural businesses that create opportunities and enable the local community and economy to flourish.
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24/10/18 Article
Our Head-To-Hoof Philosophy
In reality, there’s a whole other butcher’s shop of cuts to be enjoyed and it’s our mission to bring them to you.
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24/10/18 Article
What does 'Marbling' Mean?
You may have heard the word ‘marbling’ bandied around. It’s considered to be the holy grail of steaks and roasting joints.
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24/10/18 Article
What's the point in hanging meat?
Hung, aged, dry aged, matured – there are many terms used in the culinary world when describing how old your meat is and how it’s been handled.
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24/10/18 Article
Borough Broth Co
People have long believed in the healing, health-giving and restorative properties of bone broths
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24/10/18 Article
Eat Well, Eat Less
If we tell you that we think you should eat less meat, you might think we’ve gone off our rockers.
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24/10/18 Article
Black Cow Vodka
What if you could make milk into alcohol, or more specifically, what if you could make milk into vodka?
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14/08/18 Article
Our Organic Farm
Set in the rolling hills of South Somerset, Coombe Farm nestles in a valley between the towns of Chard and Crewkerne.
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14/08/18 Article
On the Block: Lamb Bacon
On our butcher’s block this month we’ve got a cut that might be unfamiliar to you
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14/08/18 Article
Hot in the Country!
Wherever you are, from the tip of Cornwall’s toe to the furthest reaches of Scotland, it’s been quite a summer.
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18/06/18 Article
On the Block: Beef Skirt Steak
Our new feature 'On the Block' will take a close look at one cut of meat per month, sharing a little of our expertise on some of our lesser known cuts.
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