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30/11/18 Article
Christmas Conundrums
It’s a Christmas classic and the festive table just wouldn’t be complete without a ham. Or should that be a gammon? Is there a difference? Let’s talk it through…
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16/11/18 Article
Why We're Not 100% Grass-Fed
Answering one of the most commonly asked questions from our customers....
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15/11/18 Article
Win a pair of lovely Emily Bond hand towels!
We've teamed up with Emily Bond to offer up this competition prize. Simply enter our prize draw for your chance to win a pair of her lovely hand towels
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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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