The flavour and texture of the Pyrenees Milk Fed Lamb is, without doubt, the best lamb that money can buy. Weaned only on their mother's milk the meat is totally free from antibiotics hormones and other additives.
This is a quality-bred French suckling pig and yields succulent, mouthwatering, delicious meat. It is small enough to fit into an average oven for ease of the chef.
Black Leg Chickens are reared free range on an artisan vegetarian diet. The meat of these chickens is preferred by many chefs due to its deep and rich flavours.
Wagyu Beef Fillet Steaks are a true luxury but worth every penny. Wagyu is the very finest beef in the world and the cattle live a life of unsurpassed luxury to ensure a meat so tender, with a soft melting marbling of fat.
The Wagyu Ribeye Steak is one for the demanding and discerning gourmet, an experience to be savoured. Heavy marbling of soft, melting fat throughout the meat gives it a silky, buttery taste when flash-fried.
Ostrich meat is a low-fat, low-cholesterol red meat and these fine-quality ostrich burgers are a wonderful leaner alternative to the traditional beef burger.
Peeled Quail Eggs are the proof that when gourmet cuisine meets convenience the results can be amazing. A must-have if you ever have unexpected visitors who you need to impress, removing the fiddly peeling of the eggs which so often tears them.
