Wyndham House is now taking orders for Spring lamb and Beef Wellington
When I last met Rod McKay of Wyndham House butchers, he was gearing up for the festive rush. ’We had a fantastic Christmas,’ he smiles. ‘I’d like to thank our regulars and all the new customers we met for their support.’
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, different flavour.’
The other Easter favourite is Beef Wellington. ‘We make them individually and family-size with liver paté, mushrooms and blanched onions all wrapped in puff pastry,’ explains Rod. ‘And, of course, we’ll have the usual choice of côte de boeuf, standing ribs and pork as well as stuffings, stocks, gravies and condiments.
‘We’re now taking Easter orders (by phone and email) and, as ever, we’re happy to give practical advice about prepping and cooking the meat. We’re always delighted to help.’
Wyndham House
229d Chiswick High Road,
Chiswick W4 2DW
+442089941414
chiswick@wyndhamsbutchers.com
http://www.wyndhamsbutchers.com
Wyndham House
229d Chiswick High Road,
Chiswick W4 2DW
+442089941414
chiswick@wyndhamsbutchers.com
http://www.wyndhamsbutchers.com