40 years ago, the Bradford family had grown so depressed at the quality of the typical British banger that we adapted an old recipe that had been passed down by a great uncle who owned a butcher’s in the neighbouring village of Shelford.
The sausage meat recipe soon became an award-winning building block for the business, featuring in our sausages, popular Christmas stuffing, not to mention our legendary Scotch eggs and sausage rolls.
Today, we run a fully-fledged, award-winning butchery, offering as fine a selection of meats as you’ll find anywhere in the country, and everything sourced from high welfare farms that demonstrate the highest standards of animal husbandry.
Suppliers of the Best Produce
Our Butchery is Award-Winning
Our Meat Is Raised To The Highest Welfare Standards
Offering exceptional, free-range poultry is the cornerstone of The Gog butchery, with wonderful birds such as the ‘Sutton Hoo Free Range Chicken’ from Suffolk, being stocked weekly.
Having reared the supreme KellyBronze turkeys for many years on the farm, we continue to proudly stock these gorgeous birds every Christmas. Described by Jamie Oliver as “the best of the best”, by Michel Roux Jnr (Le Gavroche) “excited to feature it on the menu”, by Nigella Lawson as “the best bird you can buy”, it’s easy to understand our obsession with this amazing creature.
Dry-aging beef is a particular passion of our head butcher, who makes sure each cut gets the optimal time. It’s as a result of care like this that we’re seeing the likes of Picanha Steak rising up the popularity ranks, plus a resurgence in cuts such as Cote de Boeuf, Chateaubriand and Porterhouse (T-Bone).
Our lamb is sourced from carefully selected farms, predominantly in Suffolk and the Yorkshire Dales, the flavour of which frankly cannot be surpassed. Fabulous for a Sunday Roast accompanied by delicious vegetables and potatoes from our Farm Shop and, of course, mint sauce!
Our carefully selected pork is outdoor reared on high-welfare farms in Suffolk. Our expert Butchers cook and hand prepare all of the hams right here on the farm and our flavoursome streaky bacon (from Norfolk) crisps up just like proper bacon should.
Still handmade (& hand-tied) on the farm, our exclusive range of sausages and sausage meats are made to a secret recipe handed down through the Bradford family and made only using the best cuts of pork.
Every member of our team is evangelical about the meat and cuts on offer and only too happy to share their knowledge and love of what they do (in other words, just try and get away). In return, we’re deeply committed to developing their talents, and put all our butchers through their butchery apprenticeships – usually as the basis for further development.
Two members of the team were finalists in ‘Young Butcher of the Year’ and our butchery was rewarded for its incredible work by being crowned the national Butchers Shop of the Year, 2017.
Our sausage meat recipe has become an award-winning building block for the business, featuring in our sausages, popular Christmas stuffing, not to mention our legendary Scotch eggs and sausage rolls.
Slow-cooking meats such as pork shoulder for ‘pulled pork’ and beef briskets have become very popular with our customers, particularly those using the ‘Big Green Egg’.
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