An excellent butcher and fishmonger.
Their meat department specialises in local meat and poultry, and belongs to the prestigious Q Guild of butchers.
Whilst the fishmonger, keeping shorter hours, has a comprehensive selection of fresh fish and seasonal shellfish.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.
- Open: Butchery: Mon-Fri 7.30-17.00; Sat 7.30-14.00 Fishmongers: Tues-Sat 7.30-13.00, Fri 14.00-15.00
- Closed: Sun & Bank Holidays
ProductsShow All ProductsShow Less ProductsBacon top class Beef - grass fed Beef - mince from grass reared animals Beef - oxtail Black Pudding Brill Burgers - beef (of top quality) Cheese - general Cheese - local Chicken - reputable Free Range Chutney pickles & relishes Condiment Sauces & Jellies Crab - Cooked Crab - Dressed Duck - free-range Aylesbury or Pekin-type Eggs - Hens free range Faggots Fish fresh general Fish frozen Fish - Shellfish Game; general Gammon Joints Goose/Geese - between Thanksgiving & Christmas Haggis Ham & Gammon Hare (in season) Kippers - undyed Lamb (seasonal) Lobsters - cooked Meat - prepared for barbecues Meat pies Mullet red - in season Mussels - fresh in season Mustard Mutton (sometimes just Sept - May) Pasties Pork - free range Sausages - Pork Sausages - gluten free Skate / Ray Smoked salmon Swordfish - fresh Trout - Rainbow Tuna - fresh Turbot Turkeys - free-range (often just before Christmas) Venison - farmed Venison - wild in season (Aug - Apr)