• New Monmouth Store
    January 17, 2018
    As many of you may have heard, we are pleased to announce we are opening a new site in Monmouth. We will be taking over the highly respected Le Gourmet located on Church St which has been operating and serving the town for over 50 years -  so we've certainly got big boots to fill! For the foreseeable future, it'll be retained as Le Gourmet but with a Master Butcher's touch of course. The extremely popular faggots will still be available along with our top quality, local meat from our favourite suppliers in Monmouthshire and the surrounding areas. 2018 is already shaping up to be an exciting one for us and we hope you can join us to celebrate this at the opening. Date: 22nd January Where: Church St. Monmouth To celebrate, we are giving each customer 10% off their entire shop from 22.1. 18 - 31.1.18. So pop in, say hello and pick up your meat! We hope you'll be able to join us on our opening day and we look forward to serving you in the future. Neil Powell - Master Butchers
  • January Lemon + Thyme Chicken Traybake 
    January 9, 2018
    In January we find ourselves thinking of ways we can eat a little better, spend a little less and beat those January blues. We love cooking up indulgent meals but the majority of the time, we’re thinking of ways we can feed our families nutritious dishes whilst ensuring they are cost effective and delicious. This super simple recipe is the perfect winter dish to gather your family and friends at the table or simply cook for yourself and pop in your bag for tomorrow’s lunch. Quantities and ingredients are easily changeable to suit your party appetite, tastes and the seasons.  All of our chicken is locally produced and available in all of our stores: simply pop in and we’ll be more than happy to help! We recommend serving this dish up with some fresh greens and a little butter (because it would be rude not to!). January lemon + thyme Chicken traybake 8 boneless chicken thighs Vine cherry tomatoes 12-16 new potatoes 3 shallots a few sprigs of thyme 5 garlic cloves 1 lemon Salt + Pepper Olive oil Serves: 4 (with a little left over) Set your oven to 180 °C and prepare a large roasting tray (big enough for everything to be on one layer) with a little oil. Prepare the potatoes by slicing them 3/4 of the way down (see image). Place them in the tray, along with the chicken and coat them with a little oil. Season with salt and pepper. Peel the shallots and cut into quarters. Also peel the garlic cloves and half. Pop into the tray along with the rest and scatter the thyme. Quarter the lemon, squeeze a little all over the tray and place in with the rest. Put into the pre-heated oven for 30 minutes. Take out, give it a mix and add the vine cherry tomatoes. Put back into the oven for a further 30 minutes until the potatoes are soft and chicken is golden and cooked through. Enjoy!
  • Festive Food Preparations
    December 6, 2017
    The festive season is upon us and whether its an intimate dinner for two,  feeding family from near and far or a large group of friends we want to make it a feast to remember. So whether you are a traditional turkey eater, an indulgent fillet of beef lover or you are more game with a goose or duck, our master butchers can find you the perfect show stopper! For us, the turkey is still the king of Christmas. Our turkeys are reared by the Davis family in the rolling Monmouthshire hills. From 6 weeks old the turkeys forage naturally in the fields, and this regular exercise along with feeding off the land produces a succulent and full flavoured meat.  Don't just take our word for it, our turkey has just included in the Best Turkeys for 2017 in The Independent!… Our Turkey guide It is quite tricky to know what size bird you'll need, how many people are come and how much will they eat are all questions you'll be asking yourself. We do our best to recommend the correct size but due to the nature of organic growth and a slight seasonal varience we never know quite what we will get in December. But, what we do know is that it'll taste delicious. We've put together a chart to help you decide which you'll need (we recommend a little bigger for those boxing day turkey sarnies!). 4kg+ / 9lbs + / 4-6 people 4.5kg + / 10-12lbs / 6-8 people 5.5kg+ / 12-14lbs / 8-10 people 6.5kg+ / 14-16lbs / 10-12 people 7.5kg+ / 16-18lbs / 14-16 people 8.5kg+ /18lbs+ / 16+ people Cooking Guide Remove the turkey from the fridge 1-2 hours before you are ready for it to go in the oven. Although it'll be full of flavour we recommend rubbing over a little oil, salt, pepper and covering in the generous amount of streaky bacon. Using either a large roasting or dispostable roasting tin place your turkey in the middle ensuring there is a little room around it. Cover with foil. Cook at 220°C / 425°F / mark 7 for 40 minutes. Take heat down to 170°C / 325°F / mark 3 and cook for roughly a further 2-2.5 hours (4-4.5kg), 3-3.5 hours (5.5-6.5kg),  4.5-5.5 hours (7-8.5kg). Uncover for the last 30 minutes to ensure the bacon is crispy. Stick a long skewer in the thickets part to see if it cooked - the juices should run clear. We also recommend testing with a meat thermometer. Rest it for half an hour before carving and enjoy! Don't forget, we are taking festive orders until 18th December. This can be done by picking up a brochure in store, ordering online or downloading and printing an order form from our website. We wish all of our customers and friends a very Merry Christmas and Happy New Year!
  • Our Free-range Chicken
    November 14, 2017
    A couple of weeks ago, we made a visit to our chicken supplier, Springfield Poultry, perched in the lush countryside just on the outskirts of Leominster, Herefordshire. Similar to us, their ethos is simply to supply their customers with great tasting quality produce, that has been ethically reared. These qualities have helped the Mee family to gain over 50 years experience of poultry rearing and  we are proud to stock their produce in all of our stores. Their chickens all enjoy a free-range life and during our visit, we could see just how much freedom they have. Each morning, they are left to roam the lush grassy fields and at night they are kept away from the foxes as they are securely shut in their spacious barns. High welfare standards for their birds is always a priority. Chicken of course is a household staple; it's versatile, tasty and has lots of nutritional benefits.  Indeed we believe our free-range birds have far lower stress levels, far more exercise roaming and so are far more healthy birds overall, that can only be good for our food chain and our health ultimately. In all of our stores, look out for the Springfield sticker on our whole chickens, a proud sign of good rearing. You'll know you'll be getting the best- delicious produce that you can feel good about buying. As a special November treat for you, we are offer 10% off our whole Free Range Chickens for 2 weeks from 15/11 - 30/11. Pop into any of our stores to take advantage and don't forget you can also order your Christmas chicken, just ask for a Christmas brochure in-store now.
  • Bonfire Night Feasting
    October 9, 2017
    The colour of the leaves are changing and everyone is preparing for the colder months ahead. Richer, warmer, comforting dishes are what is needed! At the end of October, we welcome Bonfire night and we think this is the perfect time to get everyone together, show off your cooking skills and celebrating the mighty banger! All of our sausages are handmade at our butchery in Ewyas Harold using local, top quality pork. They are versatile, delicious and easy to cook for a crowd - we can think of numerous ways to enjoy our bangers and you can too! Our inspiration for this month comes in the form of a Sausage, Kale, Tomato and Chickpea Casserole. We recommend serving it up with creamy garlic mash potato whilst sitting back and watching the fireworks. We've taken inspiration from a Delicious Magazine recipe which serves 4 but can easily be doubled for more guests: Ingredients 1 tbsp olive oil, plus extra to drizzle 8 Neil Powell thick pork sausages 2 onions, sliced 2 garlic cloves, crushed 4 fresh thyme sprigs 400g tin chopped tomatoes 200ml good-quality chicken stock 2 x 400g tins chickpeas, drained and rinsed 200g young leaf spinach Squeeze lemon juice Method Heat the oil in a large frying pan and fry the sausages over a high heat, turning now and then, until browned all over. Set aside on a plate. Turn the heat down to medium-high, then add the onions and fry for about 8 minutes, stirring often, until soft and light brown. Add the garlic and thyme, lower the heat again and cook for 2-3 minutes. Add the chopped tomatoes and chicken stock to the pan with the browned sausages and chickpeas. Stir well, then bring everything to a gentle simmer. Cook for 15 minutes until the sauce has reduced slightly and thickened. Put the spinach in a colander and pour over a kettleful of boiling water. Leave to cool for a few minutes. When cool enough to handle, squeeze the excess water from the spinach and stir it into the casserole. Season well with salt and pepper, then divide among bowls. Serve drizzled with a little olive oil and a squeeze of lemon juice. Sprinkle with parsley if you wish.… We hope you enjoy making (and eating) it as much as we did! Have you got a favourite recipe that uses Sausages? We are always looking for inspiration and would love to see your creations! Please send via our Facebook Page, Instagram or Twitter.