BBQ Collection

Packed with flavour this BBQ box contains all the meats you need to have some some amazing BBQs, including our pedigree Gloucester Old Spots Pork, grass fed Southdown Lamb and native English Beef grazed on Leith Hill.  Each box contains:...

Our Rolled Beef Brisket is a classic, versatile, slow cooked beef joint. Notes from the kitchen We like smoking this joint long and slow on a the BBQ with wood smoke and spice.  Another great option is a classic pot...

Hand made with Hill House pork mince and traditional Cumberland seasoning in natural hog casing. These 6 sausages contain 90% meat content and each pack is approx. 370g. Notes from the kitchen Perfect to BBQ, oven roast or grill.  They also go...

Made by hand using diced chuck and short rib, these burgers have the perfect meat to fat ratio.  Each one is made in our own butchery by hand, using Native English Grassfed beef grazed on our farms in the heart...

Taken from the pork shoulder this rolled Spare Rib joint is the ideal cut for a slow roast, or well-seasoned with a rub, cooked overnight for a perfect pulled pork.  We like ours served in sourdough roll with classic slaw....

Hill House Lamb Chops are hung for at least seven days for a fuller flavour. This classic cut, a chop, is off the loin of our Southdown lamb. Notes from the kitchen You can cook this versatile cut any way...

Hand made with Hill House pork mince and traditional chorizo seasoning in natural hog casing. Our sausages contain 90% meat content and each pack is approx. 370g. Notes from the kitchen Perfect to BBQ, oven roast or grill.  They also...

Notes from the kitchen Grilled, pan-fried or cooked on the BBQ, we love the versatility of this classic cut. So easy to cook and perfect served with wholegrain mustard. Pack size : 2 steaks, 350g (approx)

Rump steak from our dry-aged native grass-fed beef.  This cut is packed full of flavour primarily because it has more marbling in it than a sirloin or fillet. Notes from the kitchen We think the only way to cook this...

Sirloin Steak from our dry-aged native grass-fed beef, is one of the most popular cuts. This classic steak is well marbled and full of flavour  Notes from the kitchen We think the only way to cook this is on a...

Hung for at least seven days for a fuller flavour, our Boned and Rolled Shoulder of Lamb is a perfect cut for slow roasting and enjoy for lunch or dinner. Approx size : 1.5-1.7kg Whole, 800 - 850g Half (approx)...

Rib-eye steak from our dry-aged native grass-fed beef.  This is cut from the fore rib of the cow and is a larger cut of steak.  Plenty of marbling adding to its great flavour.  Notes from the kitchen We think the...

Our burger-hotdog box contains everything you need for a quick and simple BBQ, combining the best sausages and burgers, made with outdoor reared pork and beef from our farms, coupled with artisan sourdough rolls made bespoke for our burgers and sausages...

Tasty minute Steaks cut from our dry-aged native grass-fed beef.  Notes from the kitchen This versatile “minute” steak works perfectly for a steak and chips supper, as well as being the ideal filling between two slices of ciabatta.  Marry it with...

Delicious lamb burgers made with our grass-fed, Southdown lamb raised outdoors in fields around our famly run farm in the Surrey Hills and made on site. Pack size : 2 burgers 120g per burgerAllergen advice : Contains gluten Notes from...

Wildwood Charcoal is made by coppice worker Rosie and her tree surgery partner Phil, this sustainable charcoal is made using coppiced wood, tree surgery waste and local forestry thinnings. The charcoal is made using a retort as opposed to the traditional...