You could say beef is our speciality and we pride ourselves in supplying the very best.

Naturally reared and always aged for a minimum of 35 days, we take pride in aging our beef on site. Anything from a super tender fillet or a flat iron steak, the end result always comes back to the quality of the produce.

All our pork is free range or organic and locally sourced.

Rolled shoulder, slow roasted for the perfect crackling or a tradition pork chop with apple sauce. We tend to opt for a Gloucester old spot as we feel a good measure of marbling is essential.

All our lamb is seasonal salt march and is aged in the shop for 7-8 days.

Anything from a traditional chop to a tender noisette, scrag and middle for a traditional Irish stew. For us a Stoneleigh’s Lamb is always very versatile and accepts flavours very well, whether it be a mint and balsamic steak or a slow cooked fragrant curry.

All our chickens are Free range.

Chicken is always a great crown pleaser however shouldn’t be under estimated. A straight succulent roast or a Stoneleigh’s stir-fry with coconut, ginger and chilli or even a spatchcock chicken with burnt orange and thyme everyone loves some chicken.

All our veal is free range English rose veal.

Veal has become more and more popular and quite rightly so, a lighter alternative to beef however still packed full of flavour. A veal chop cooked with butter, sage and finished with grated lemon ride never fails.

All our game is wild and therefore seasonal.

Game is always hearty, rich and flavoursome. We are happy to prepare it in any way desired, whether it be a dressed pheasant with bacon and rosemary or boneless haunch of venison.

All our sausages are handmade and hand linked in our shops daily.

We believe in making small batches frequently give you the best result. We offer many variaties from traditional breakfast pork to pork, cheddar and marmite (Jon’s favourite). We sometimes work with a local brewery and make a pork, cider and sage sausage.