With Easter on the horizon, another busy period is looming – and Easter at Wyndham House means the arrival of both new season lamb and Salt Marsh lamb. ‘Salt Marsh is special,’ says Rod. ‘We source it from Foulness Island in Essex; the sheep graze on the lush grass of the estuary strip, hence the name. You don’t taste the salt, but the meat has a wonderful, diferent favour.’ The other Easter favourite is Beef Wellington.
Rod McKay Wyndham House butchers is now open for festive orders! In the manic week before Christmas, spare a thought for Rod McKay, the manager of Wyndham House butchers. Rod and his team will be working ferociously long hours to ensure that festive orders are fulfilled: ‘I’m used to it,’ he says. ‘But, I […]
Get the BBQ sizzling with John Stenton’s speciality meaty treats – piri piri chicken, delicious Stenton burgers, homemade sausages and the famous ‘Man Chop’. John Stenton has been Brackenbury’s butcher for more than 30 years. Some customers have been visiting his shop on Aldensley Road since the day John and his wife Lena opened the […]