Gluten Free Each sausage weighs approximately 125g.

Polish Sausage

The essence of a Braai is captured in this bold Cabernet Sauvignon which has aromas and flavours of dark berries, earth and smoke

Braai Cabernet Sauvignon

Flank steak ('Bavette') is cut from the abdominal muscles of the cow.

Angus Flank Steak

Grapes are harvested by hand for greater quality control. The grapes were immediately destemmed and cooled.

Excelsior Sauvignon Blanc

This goes great with roast beef, smoked salmon, and beetroot. Each jar contains 190g.

Grahams Horseradish Sauce

Tax included

Smoked Streaky Bacon

A prime steak cut through and left on the bone to feature both sirloin and fillet with maximum flavour and exquisite tenderness.

Angus T-Bone

Our mince is fantastic for everyday cooking. Try using in your lasagne or Bolognese, making homemade gourmet burgers.

Angus Beef Mince

Gluten Free Each sausage weighs approximately 125g.

Chorizo Sausage

Smoked Back Bacon

Smoked Back Bacon

A prime steak cut through and left on the bone to feature both sirloin and fillet with maximum flavour and exquisite tenderness.

Angus T-Bone

A rich, creamy fat, marrow is found inside large bones. If you have never had it before, it's often referred to as meat butter.

Marrow Bone

Our mince is fantastic for everyday cooking. Try using in your lasagne or Bolognese, making homemade gourmet burgers.

Angus Beef Mince

Also known as Thin Ribs, or as sliced Jacob's Ladder, Beef Short Ribs are popular the year round

Angus Short Ribs

These generous pieces of diced beef steak are cut from the chuck of the beast, which is the neck and shoulders of the animal.

Angus Stewing Beef

The sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone.

Angus Sirloin

Fillet steak ('filet pur') is the most sought after steak in butchery, prized for its tender quality.

Angus Fillet Steak

Also known as Scotch Fillet, the Rib Eye Steak is taken from the rib primal of a beef animal with the bone removed.

Angus Ribeye Steak

Also known as Fore Rib Steak, this is a majestic French inspired cut for feasting, on the bone for full flavour and cut from grass fed beef.

Angus Côte de Bœuf

Flank steak ('Bavette') is cut from the abdominal muscles of the cow.

Angus Flank Steak

A potent Dijon mustard, it's been commended on for its kick and subtlety of flavour in the finish

Grahams Dijon Mustard

The Roast Chicken Rub that completely uplifts the traditional roast chicken.

Ross & Ross Roast Chicken Rub

This Turkey Rub is perfect for your Sunday feasting. With a delightful combination of Sweet & Spicy, it will be the tastiest Turkey you’ve ever served!

Ross & Ross 'Roast Turkey Rub'

This goes great with roast beef, smoked salmon, and beetroot. Each jar contains 190g.

Grahams Horseradish Sauce

This new oil is made from local Cotswold Rapeseed Oil infused with a delicious infusion of Smoke, Rosemary and Garlic.

Ross & Ross 'Roast Potato Oil'

A sharp and rich hot sauce made with a blend of aged Jalapeno and Habanero peppers, real butter and lots of vinegar.

Sauce Shop 'Buffalo Hot Sauce'

All-purpose BBQ rub for all things pork!

Ross & Ross 'BBQ Pork Rub'

Graham's Wholegrain Mustard is made from a combination of brown and yellow mustard seeds.

Grahams Wholegrain Mustard

The hero of Sauce Shop's range, this is tomato ketchup as it should be. Bursting with juicy tomato flavour, perfectly balanced sharpness and sweetness and finished with familiar spices.

Sauce Shop 'Tomato Ketchup'

A dry rub with sweet, smoky and umami flavours. Ideal on steaks and larger beef joints.

Ross & Ross 'Steak Rub For Beef'