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We have a great opportunity for an open-minded, skilled butcher to join our small team at our traditional butcher shop and delicatessen in Aldeburgh.

Good customer service skills essential!

Full time or part-time hours available and we offer competitive rates of pay...

You may have read our previous blog about old cow, after the increasing interest in older beef (and cow) from Galicia and the Basque country inspired me to try raising and butchering my own, local, ‘old cow’...

I was reminded this week of two favourite offal dishes from my childhood when a neighbour leant me a book called ‘Odd Bits – How to Cook the Rest of the Animal’. The first was my mum’s stuffed lambs hearts with mashed potato – so comforting – and the second was second was sizzling sweetbreads, cooked by one of the Turkish customers at my dad’s old butcher’s shop in north London...

Our second Aldeburgh Mutton Week kicks off on 20th February with a programme of special events including tastings, cookery and butchery demos, special suppers and more.  Please do come and support the event and discover why mutton is so special...

Now there’s a question! Although I’m rather evangelical about mutton I can understand why it might not appeal - my mother-in-law remembers vats of grey, unappetising mutton stew at school and its taken quite a lot of convincing to get her to give it another try. However, if properly hung, mutton is full of the most delicious flavour and can be roasted and served pink...

I love to mark the passage of the year with seasonal meat. So that, as the frantic buzz of Christmas fades like the blossom on a winter cherry, my thoughts turn – led by an internal compass – to mutton. Because for me, February is mutton...

What a treat to have a joint of ham in the fridge over the Christmas holidays. It’s my favourite for Boxing Day, but also makes a perfect stand-by when you can’t cook another thing - or for putting in a pie or soup when your energy returns. Not to mention the guilty pleasure to be had in picking away at it when no-one’s looking…

There’s a gathering interest amongst UK foodies in eating old cow. If only I could come up with a more exotic name for it. In northern Spain, where they have been eating it forever, it is known as rubia gallega (or, less exotically, vaca vieja)...

Pheasant is a real treat - there’s something about the distinctive flavour that suits the cold winter months; and there’s great pleasure to be taken from anticipating the season and then making the most of it while it lasts (til about mid-February)...

As I write, I notice that the brambles on the hedge in our garden have at last ripened and it brings to mind a recipe using two wonderful local ingredients, blackberries and venison...