Wherever you live, you can now experience the succulent flavour and texture of Roger Wakeling's superbly prepared meat. Exactly the same quality of meat that his customers (and his father's before him) have been raving about for years, and a far cry from the bland supermarket equivalent. We can still supply you with traditional cuts that no longer appear on the shelves of the larger stores.
Producing the finest quality meat is all about selecting 100% traceable animals that have been properly treated and fed, then using skills that are honed by years of experience to bring the final product to you in the best condition possible.
Our shop has featured in a number of books by well known chefs including Rick Stein, Clarissa Dixon-Wright and Hugh Fearnley-Whittingstall.
The queues that I have seen spilling out of the door are a testimony to the popularity and quality of produce available here.
I have discussed food with Roger on several occasions (not just meat either - apparently he's a keen vegetable grower too!)... He and his team are truly passionate about the quality of their produce, and appreciate the importance of provenance in supplying the best quality meat.
They'll tell you which farm, and the name of the farmer, that supplied the meat. A far cry from anonymous cattle auctions!
So, you're buying from someone who loves food and cares deeply about the quality of his contribution. Sounds like a good idea, eh?
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Oliver Clokie (26.01.08)
