Wednesday, 27 July 2016

Just a canny little shop.

We are so lucky to have a heritage in the butchery. The shop turns 120 years old next year and we're pretty excited. There has been a local, community orientated shop in this part of Gosforth for a long time. I'm in awe that I get to run this shop after generations and generations of butchers have had the privilege of being there. That's why you walk in and the decades of meat cutting are so obvious. We try to keep our ageing beef in the counter as often as we can so that customers can get a feel for the whole butchery process, that's also why we have a small butcher's block in the front shop. Luckily we are free to choose what we sell so it means that there is no order too small and no task too intimidating.  We want you to be involved and we want you to ask questions. Hard ones.

Wednesday, 18 May 2016


So recently I was tweeting about a recipe by Nigel Slater which used a cut called Lamb Belly. A really lovely and cheap cut of meat (£5/kg). It's divine and often gets wasted. I was thrilled to see a chef using this cut of meat!

Anyway butchers up and down the country were up in arms, 'It's called Lamb Breast you fool' 'This is the problem chefs trying to reinvent the wheel', 'They do this all the time, bloody chefs!' 'Why are they trying to eradicate our tradition?'

And I thought to myself WHY are you getting so upset about terms of cuts. Providing the Great British public are still buying the cuts, from little butchers -  that's the point - it doesn't matter what we actually call it. Lamb breast is the same as belly or lap or whatever you want to call it. As long as we get there in the end why does it matter?

It's up to us as butchers to establish what you want and to know all the terms for cuts.

As far as I'm concerned give meat cuts whatever name you feel like in my shop. In fact, the more creative - the better.

Monday, 25 April 2016

The Meat Butterfly.

Named 'the Meat Butterfly' by some Instagram and Facebook followers. This is in fact two cote de boeuf.

For me it is the king of the cuts. The taste and tenderness of the rib eye whilst the heat rod of the bone ensures amazing flavour.

This is a essentially a rib eye on the bone. You can either fry it and then roast it or whack it on the BBQ. They work out at about £25 each, but they feed 2-3 people generously and whether rare or well done - are a serious treat.

Best to let it rest of course and then carve it on the diagonal to get a good meat to fat ratio. Of course there are some who would be put off by the fat, and for those who don't like it - the meat will peel away from it very easily, but the flavour will still be there once cooked.

Wednesday, 16 March 2016

Est. 1897

Did you know there has been a butcher's shop here since 1897?

Very recently I had a lady come in with this photograph and it transpires she is the daughter of the 'Hubb family'. This shop was AE Hubb for a very long time and I consider myself incredibly lucky to have a shop that has a proper heritage and a lot of history within the walls. Very canny pic though!

There is some butchery in my family too. The other picture is from Alston, Cumbria which is where my mum's side of the family are from. This is my great, great, great, great-grandfather and his wife and this one is from the 1870's. Possibly even the first time they had seen a camera. None of William's sons decided to go into the trade, many of them became farmers instead. But it is an honour to have this picture in the front shop.

Sunday, 13 March 2016

The Gluten Free Revolution

It's been a long time coming, but it is finally here!
I am very pleased to announce that our sausages do not contain any gluten whatsoever. Everything from Chipolatas to our house Cumberland and Pork & Leek. We also sell Lamb Merguez, Beef & Tomato, Italian Sausages and South African inspired Boerewors to order. As well as these, we sell Chicken Sausages to order. If ever you wanted us to do a particular recipe, we are more than happy to do it - only a day's notice is required as we have a small machine which can knock out a small batch. So go wild and create your own banger*

*judgement not incuded

Thursday, 28 January 2016


So we are well and truly hurled into 2016 with vim and vigour. We have all sorts happening from Haggis on Burn's Night all the way through to Cote de Boeuf for Valentine's Day and then the joy of early Mother's Day and Easter festivities.

As ever - pre-ordering is always helpful but we try and have ample holding stock as well. 2016 will bring more products, markets, more banter and general merriment in the shop. Also hopefully this year we will be able to improve our facilities in the back shop. We are very excited though. See you soon.

P.S This picture is of a Northumbrian Duck that we did for a client at New Year. Isn't he marvellous?

Thursday, 10 December 2015

Christmas Opening Hours

Mon 21st December 
6am - 6pm

Tues 22nd December 
6am - 6pm

Wed 23rd December 
5am - 8pm

Christmas Eve

Christmas Day

Boxing Day

Tues 29th December 
8am - 5pm

Wed 30th December
8am - 5pm

New Year's Eve
8am - 12pm

Fri 1st Jan

Mon 4th Jan
8am - 5pm

We wish you all a very, very, 

Happy Christmas