The Wests 1st BBQ of 2018

1st BBQ of 2018 Making the most of the fabulous weather that we have had today, the West family decided that it was time to brush the cobwebs off of the BBQ.


New Hand Pressed Burgers

Introducing Our New Hand Pressed Burger Range Introducing 2 of our New hand pressed burger range. Smokehouse Beef and Chicken with Sundried Tomatoes.

News/Offers in the shop

Special offers

This week’s special offers This weeks news and special offers email has now been sent. If you would like to join our mailing list please let us know.


Lamb Roasting Guide

Roasting Lamb Bring the lamb back to room temperature if necessary. Preheat the oven to 230c/450f/Gas 8. Weigh the joint, season it well all over with salt and pepper and place it into a roasting tin. If you wish, at this stage you can make some small, 2.5cm deep cuts all over the joint into which you can push a…


Beef Roasting Guide

Roasting a Joint of Beef Preheat the oven to 240c/475f/Gas 9 or as high as your oven will go. Rub the outside of the beef with soft beef dripping or olive oil and season with salt and pepper. Place the beef in a roasting tin and roast for 15 minutes until nicely browned all over. Then reduce the oven temperature…


Pork Roasting Guide

Roasting a Joint of Pork For good crackling, make sure the skin is very dry. Leave it overnight in the fridge to help it dry out. Then score the skin at 1cm or 1/2 inch intervals with a very sharp knife, or ideally, a Stanley knife, taking care not to cut too deep and into the flesh. Leave the pork…


Chicken Roasting Guide

Roasting a Chicken Calculate the cooking time, allowing 15 minutes per 450g plus an extra 15 minutes. Preheat the oven to 220c/425f/ Gas 7. Season the gut cavity of the chicken with salt and pepper, and stuff a handful of herbs, lemon or garlic if you wish.  Keep the bird in a compact shape by pulling the legs close in…


Boneless Turkey/Turkey Breast Roasting Guide

Roasting a Boneless Turkey/Turkey Breast Weigh the whole joint, after stuffing, if necessary, and calculate the cooking time, allowing 15 minutes per 450g, plus 20-30 minutes. Preheat the oven to 200c/425f/Gas 7. Put the turkey joint skin-side up into a roasting tin and pour around 450ml water or a mixture of 150ml white wine and 300ml chicken stock. Spread some…


Turkey Roasting Guide

Roasting a Turkey Preheat the oven to 190c/375f/Gas 5. Season the neck and body cavity with salt and pepper. Stuff the neck cavity only. Spike a couple of lemons all over with a skewer and push these into the body cavity with 3 rosemary sprigs, 4 fresh bay leaves and dome parsley stalks. Keep the bird in a compact shape…


Goose Roasting Guide

How to Roast a Goose Season the body cavity of the goose, push in a small bunch of sage or spoon in some sage and onion stuffing, and then seal the opening with a fine metal skewer. Tie the legs together with string. Weigh the goose and calculate the cooking time, allowing 14 minutes for 450g. Preheat the oven to…