Meat

Made in-house using our own black pudding, which gets its reputation for its good crumb and firm texture these would be a superb addition to any fry up! Allergens: Wheat & Sodium...

Hand-made in our Butchery to our own recipes. Allergens: Wheat & E221

A cut from the rear quarter. Lean and easy to portion, rump steak is renowned for its excellent flavour and succulence. Finest quality beef supplied by farms in Aberdeenshire. Dry-aged...

Enhanced by a marbling of natural fat, which keeps the meat succulent. Finest quality beef supplied by farms in Aberdeenshire. Dry-aged for a minimum of 28 days for a fuller...

From Farms in Aberdeenshire and Speyside.

Puff pastry filled with tasty pork. We only use locally sourced pork butchered by ourselves. Allergens: Wheat & Sodium sulphate

Carefully prepared by our butchers the topside is removed from the bone and rolled ready for roasting. We recommend this joint is served rare for a succulent and tender flavour. Finest...

A cut from the breast or lower chest. A firm, fairly fatty cut that makes a delicious pot roast. Finest quality beef supplied by farms in Aberdeenshire. Dry-aged for a...

Otherwise known as Striploin, this cut comes from the hindquarter and the lower portion of the animal's ribs, just above the fillet. A highly succulent, lean and tender steak. Finest...

A juicy, thick marbled steak for those with a large appetite who like the best of both worlds. Finest quality beef supplied by farms in Aberdeenshire. Dry-aged for a minimum...

Large trimmed racks of lamb, the most expensive cut of lamb and incredibly delicious and tender. Use our roasting tips to get the very best from your crown. We have a wide range...

A regional type of blood sausage originating in the United Kingdom and Ireland, made from pork blood with pork fat or beef suet, and a cereal. Allergens: Wheat & Sodium sulphate