We’ve just about got the kids back to school for the last run up to Christmas and it’s time to plan the main event. Despite grumbles that it comes round earlier every year – and we do take your point about supermarkets which stock mince pies from September – most people are about ready to think about turkey and tinsel from mid-November. It’s when we begin to take orders from customers and, to make things even easier, we’ve produced a simple brochure to help plan what you need.
We stock Godwick turkeys which are locally reared by a family business, much like ourselves, and grown to maturity, dry plucked and traditionally hung for 14 days for maximum flavour.
With both a bronze and Norfolk black to choose from, we’re often asked which is best. The answer is obviously down to personal taste, but while the bronze is a magnificent bird, the Norfolk black although narrower-breasted has an amazing flavour which tastes just like turkey ought to. As a butcher, our family tends to eat the bird which hasn’t found a home by Christmas Eve, and this could be a goose or – my favourite – a cockerel, which again has an amazing depth of flavour. Whichever one arrives on our plate, we know it is a high quality bird that will create a marvellous meal for all.
Now, before we get too carried away with Christmas, let’s not forget Bonfire Night which falls on a Sunday this year. Bangers are undoubtedly synonymous with an evening display of whizzes. Our sausages are all handmade on site and with traditional, Cumberland and our tasty Victorian breakfast sausage to choose from, there’s something for most tastes, so pick up a selection and treat the kids (and big kids too!) to an evening of fine food to accompany their display. Stay warm, stay safe!