My passion is for making sausage, made with plenty of good meat and TLC. Mainly just Lincolnshire sausages but I do make others if requested. We supply many public houses and restaurants in the local area including The Gregory at Harlaxton, The Berkeley Arms at Wymondham, The Geese and Fountain at Croxton Kerrial and The Plough at Stathern
My wife, Jean, cooks the meats we sell: cold sliced beef, turkey, hams, haslet, meat pies etc and also runs the shop.
We sell fresh bread baked daily from Bloomsbury Bakers in Grantham and also Bailey’s Pork Pies which we think are the best available locally. The stilton is from Long Clawson Dairy, our favourite, but we are spoilt for choice in this area! We also sell fruit and vegetables which we buy at Nottingham market (along with most of the farm shops!)
Our pheasants and partridge are from the Belvoir estate when the shooting season starts. We also stock Belvoir Cordials, some of which are organic. Elderflower cordial seems very popular with the Gin, I am told. Just the one Mrs Wembley?
Organic flour from Whissendine mill is a favourite with the bread makers, I didn’t realise how many people were into making bread. The smell in the mornings drives you mad if you're hungry. Nice to make the old bacon butties with. Our bacon is British and dry cured as it should be.