Tuesday, 20 May 2014


As if we all didn't have enough to do.
Fancy opening a cafe and delicatessen? Sure. Why not?

So we shall! It is called Marmalade. It is opening in a couple of weeks and we're all very excited about it.Whilst an extension of Charlotte's Butchery it is in fact run by my lovely little brother, Jamie and my partner in crime and general best friend for life Frances - baker extraordinaire. 

After the success of Cafe Beam up the road we're thrilled to be adding to the mix of destinations in Ashburton Village. 

What will be doing you ask?
Hot food, cold food, condiments, snacks, cakes, scones, tea, coffee, soups, sandwiches, light bites, good craic, canny atmosphere, and other exciting shenanigans. 

Watch this space. For the sheer comic value if nothing else....

Tuesday, 29 April 2014


So at the moment we have been really focussing on different sorts of steak.

The current favourite is probably still our classic T-Bone but more and more people have been wanting to try the Cote de Boeuf which is the rib on the bone. But we have also been encouraging our lovely clients to try alternative cuts such as Onglet, Butler, Tri Tip, and Bavette.

There is absolutely no reason why you can't get involved in the Summer Steak Fest. Most of our cuts also come with recipe cards, but we are always happy to give advice. So whenever you're ready to give it a go we shall be here waiting...

Tip time: This applies to Cote de Boeuf and Ribs of Beef.
So. There are cap on rib of beef and cap off, French trimmed. Now what's the point? Well as you can see the cap-off French trimmed looks lovely and very girly.

And of course, we will always prepare our cuts of meat to whatever specification you fancy. However I have a tendency to encourage you to have beef that looks more like this...It is is cheaper than the alternative AND you get more meat. The cap of the meat is incredibly tender and succulent. Not to be missed.

Thursday, 23 January 2014


In the shop we get incredibly excited about haggis and Burns' Night in general, for a start, it is normally an absolute hoot and we're all a little bit ridiculous. However we also like to try different things with haggis. For instance, Amelia and I have been looking at recipes for beef wellington with haggis instead of pate, haggis versions for cottage pie, haggis burgers and sausages. 

Essentially, it's a heavily seasoned minced meat - super versatile and definitely worth a try! I'd advise you not to be concerned about what it contains because at the end of the day who decided which bits of the animal were worth eating anyway? Some people find it odd eating something like kidney...which is fine and you may find it gross, but is it any less gross than a steak off your back...which is sirloin. I think it is best to immerse yourself in the flavour experience. And follow it up with a whisky..

Thursday, 9 January 2014

Nearly 1 yr old...

I want to thank everyone for their business over the festive period! We survived our very first Christmas - with over 400 orders that we definitely were not expecting. All of us were incredibly grateful for your patience during the mayhem of the 23rd and 24th of December, and I can assure you we were thankful! 

However, now we are in a brand new and exciting year! The shop turns a whole 1 year old on Saturday 18th January and we hope to be doing a few promotional things and of course we will be celebrating in true style (shocker). 

The beginning of the New Year makes one reflect on the previous one, and I have to say over the last 12 months I've never had so much fun in my life. We have tried to listen to everyone's comments, and taken advice from our customers to try and make the shop a nicer place to be and a better environment to chat in; from Vegetarians unsure about the meat to buy for their grandchildren, the mother who doesn't think she can cook very well - so we try to give her the confidence to try something new, the gentleman who has been told by the doctor he needs more iron but doesn't fancy steak, catering for large parties...(asking which shoes will be worn...) the list is endless. 

I hope we can keep on improving our service and making you smile & you never know what is around the corner...


Tuesday, 26 November 2013

Christmas Meat Hampers - a quirky gift idea.

These are just how we have set them but we can change items and also tailor your hamper depending on what you would like and how much you'd like to spend.

Winter Meat Hamper £50

2 x 500g Steak Mince
2 x 500g Stewing Steak
2x Ox Cheeks
1 x Ox Tail
1 x Ham Shank
2 x Duck Breast
2 x 500g Diced Venison

Protein Hamper £50
8 x Chicken Fillets
4 x 500g Steak Mince
4 x 500g Stewing Steak
4 x Fillet Steak
6 x Gluten-free Sausages

'Something Different' Hamper £50

2 x Ox Cheek
4 x Ox Tail
Lamb Breast Stuffed with Black Pudding
2 x Lamb Chump
4 x Beef Short Ribs
Pork Belly
1 x Ox Kidney
1 x Homemade Haggis
2 x split Pig Trotters

Thursday, 10 October 2013

Christmas Meat

So just a quick note about meat for Christmas - plenty of options to get you thinking about your order.
FREE Delivery to NE1, NE2, NE3 postcodes

Herb fed bronze turkey
3 Bird Roast
Small Turkey Roast for 2

Rib of Beef
Rolled Sirloin
Beef Fillet

Pork Loin
Cocktail Sausages
Streaky Bacon

Homemade Stuffings:
Chestnut Stuffing
Sage & Onion
Orange & Cranberry

Also don't forget any other extras you might need during the festivities!
Steak mince
Ham shanks
Chicken fillets
Cumberland sausage
Pork chops
Lamb chops
Diced beef

NB Don't let us stop you from having something we haven't suggested!

Thursday, 26 September 2013

Smoked Chicken..

So a lovely regular customer asked if we could arrange for her to have a smoked chicken and I told her I could see what I can do. Amazingly Broom Mill Farm in County Durham can supply locally farmed, slaughtered and smoked chicken. They also supply our dry cured bacon and gammon which is superb. We're incredibly lucky to have these artisan suppliers at our finger tips. There is more happening in the North East than we're aware of and specialists are cropping up left, right and centre; which is super exciting. 

The chickens are available to order but we may need a bit of notice. Watch this space.

The joy of smoking meat and poultry is that it can easily add extra depth to any dish and it's an instant flavour. Someone once asked me what the purpose of unsmoked bacon was. I like variety in my life, so I told them that I'm here to cater to everyone..