Our Master Butchers use the whole carcass - slow cook this traditional meat for a rich flavour and serve with creamy mash

Our Master Butchers, Phillip and Alastair, are experts in sourcing and hand selecting the finest quality, locally reared meat. The vast majority of our beef comes from our own herd of Ruby Red cattle, who graze on the banks of the River Clyst. A native Devon breed, the Reds grow slowly and naturally, taking their time to reach full maturity - producing something a little bit special.