News
22 Oct 2018
Meat Sheet no. 17 Ben’s Farm Shop breakfast sausages
If there’s a dish, For which I wish More frequent than the rest, If there’s a f...
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28 Sep 2018
Meat Sheet no.16 Mutton (dressed as mutton) – growing old gracefully
With Prince Charles, Hugh FW and any number of of famous chefs among its members , the mutt...
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12 Sep 2018
Meat Sheet no. 15 Organic Beef Mince
We’ve gone about as simple as we can this time – with our organic minced beef. ...
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16 Aug 2018
Meat Sheet no.14 Leg of Lamb – fast or slow?
Seems, very much, to be the culinary meat question of our time. When peripatetic charcuteri...
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30 Jul 2018
Meat Sheet no. 13 – beef topside for the Summer
It was only a couple of months ago that we did beef topside but although the sun had starte...
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26 Jul 2018
Meat Sheet no.12 – Shoulder of Pork
If Coleman’s is the mustard the British Empire was built on, shoulder of pork has a s...
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02 Jul 2018
Meat sheet No. 11 – Ben’s Farm Shop gammon
Over my years behind the butcher’s counter there have been many a time I’ve been asked what...
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15 Jun 2018
Meat sheet No. 10 – Chicken Breast Fillet
Meat cut of the week – chicken breast fillet Chicken breast fillet might be the nation’s fa...
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06 Jun 2018
Tapas To Go!
We’ve been having a bit of a refurb at the Wine & Tapas Bar to make the two upsta...
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04 Jun 2018
Meat Sheet No. 9 – Leg of Lamb
We all know where leg of lamb comes from, what it looks like and, probably, how to cook it ...
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30 May 2018
Treat yourself to pudding!
Still smarting from a ‘and don’t bother to ask for pudding’ review on the...
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21 May 2018
Meat Sheet No. 8 – Beef Chuck for the BBQ
Chuck, normally sold as braising steak, is the group of muscles around the shoulder, to the...
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15 May 2018
Free Range Pork
As the well informed and Radio 4 farming programme listeners (not necessarily the same thin...
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15 May 2018
Raise a glass of English Fizz
There’s a bit of a do on this weekend – we’ll be open as usual for celebrators ...
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08 May 2018
Meat Sheet No. 7 – Pork Tenderloin
When I started up back in the Jurassic age, pork tenderloin/fillet was all the rage. Chefs ...
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21 Apr 2018
Meat Sheet No. 6 – Beef Topside
Coming up to St George’s Day (April 23rd) and British Beef Week (23rd-30th April) we though...
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06 Apr 2018
Meat Sheet No. 5 – Porking out
Leg of pork is something of an anomaly. Somehow, it has become the nation’s favourite pork ...
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03 Apr 2018
Aloe Vera is here
New in at our Staverton and Yealmpton shops are fresh aloe vera leaves! Put some natural sk...
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29 Mar 2018
The art of smoking
Wild Smoked was born in Cornwall in 2016 and is the brainchild of Ross Waters, who began sm...
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26 Mar 2018
Meat Sheet No. 4 – Sausages with Attitude
At BFS, we’ve always taken our sausages very seriously. Traditionally, apart from black and...
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14 Mar 2018
Meet the butchers
We thought we’d introduce you to a few of our butchery team to celebrate National Butchers ...
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13 Mar 2018
Spring wine offer
There’s a fair bit of Petit Verdot in this month’s selection. If you’re unfamiliar with it,...
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13 Mar 2018
Guilt free Easter eggs
If you feel guilty about indulging in too much chocolate at Easter our range of eggs might ...
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