Our Master Butchers use the whole carcass - like marmite, you either love or hate tripe! Taken from the lining of the cattle's stomach, tripe is full of nutrient and minerals. We recommend boiling it with milk and onions.

Our Master Butchers, Phillip and Alastair, are experts in sourcing and hand selecting the finest quality, locally reared meat. You'll see our own Ruby Red cattle grazing on the banks of the River Clyst - a native Devon breed producing the highest quality beef. The Reds are a slower growing breed & they take time to grow to their natural maturity - producing something a little bit special.