Friday, 13 February 2015

In a stew.

Beef Short Ribs
Ox tail
Ox cheek
Beef Shin

All of these are great cuts that are hearty and will keep you well fed when the weather is cold and dreary. The cuts that are on the bone mean that the marrow adds a richness and helps to chivvy the gravy along (which is always good).

However if you want to try something different but aren't feeling too experimental, we can always dice up some ox cheek and you can whack it in the slow cooker or casserole dish and cook it for a minimum of 4 hours with red wine, beer or brandy. When it's cooked for a really long time it is soft and tender and is to die for.

Friday, 21 November 2014

And the geese are getting fat.

Christmas is certainly on its way now. Whether we like it or not.

Quite a few people have asked me what I'll be going for.
I'll most probably be having beef because by the 25th I've had my fill of turkey.
We've been experimenting with stuffings and I suggest our Orange & Cranberry which cuts nicely through the meat due to the citrus flavours.

It's also good to bear in mind if you're stuck for gift ideas we do sell Gift Vouchers for basically any amount. Or we can even vacuum seal meat for you to give as presents.

Food for thought.

Thursday, 25 September 2014

Autumn Daze.

I really love Autumn for hundreds of reasons.  But from a purely professional perspective people get all excited about food and remember we're here after they have been gallivanting over the Summer months. I love the colours of the season and the nights start to draw in earlier. I also find that people tend to turn their thoughts to food.

At this stage we're thinking about thanksgiving for our American friends but also trying to inspire you to try something new. Come in and have a chat. Anything from..
Ox cheek, shin, ox tail,braising steak, lamb neck, pork rib  chops, the world is our oyster, sort of. Although I could get those in for you too, if you asked nicely.

Wednesday, 3 September 2014

What's your beef?

There is so much in the media at the moment about beef - is it good for you or is it bad?
There are two schools of thought right now about the glory that is cattle. Red meat is good for you, and the other red meat is bad for you.

Pros -
Tastes delicious
Looks so appetising
Rich in protein
Healthy fats in it
Contains Vitamins B12, B3 and B6
Also has Zinc, Iron and Selenium
Does not contribute to the risk of diabetes.
Variety of choice

Cons -
Risk of bowel cancer
Contains fat
Hardens blood vessels
Unsure of traceability
Livestock production has a huge impact on our planet
Animal Cruelty

Now everyone has their own opinions and it is important to remember that we're all entitled to them. But the thing is firstly everyone should have a balanced diet, a mixture and we must eat fresh when possible and try and understand where our meat is coming from. We're very lucky to have full traceability in this country and I trust my farmers implicitly and I like to think that you guys trust me. If you are 'fat conscious' then tell us - we can trim cuts or recommend alternatives to suit you. I try and get in lots of poultry, as that 'doesn't count' in terms of the cons that are mentioned.

The important thing is that we keep communication going - work out what is best for you. Even Huw and I don't eat meat every day!

In terms of the medical side of things - obviously I am not a doctor - but surely everything has pros and cons - even veg. We're constantly reading things about booze, coffee, food, exercise - for instance too much running can damage your knees, and even too much water is bad for you.

But it's like I always say. Everything in moderation. Including moderation.

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..