Summer

Get ready to celebrate summer in style with our exciting NEW range bursting with summer flavours. Impress your guests with our NEW zesty chicken skewers, succulent sausages, juicy burgers and more, plus a range of customer-favourites BACK FOR SUMMER! This range of fresh new flavours has been carefully curated to give you everything you need for the perfect al fresco dining experience this summer.

SHOP ALL SUMMER

Summer Favourites

NEW for Summer

Three Cuts Burgers

The perfect blend of succulent chuck, rich brisket and buttery wagyu all pressed into one juicy burger. These make the perfect smash burger, simply press down on the grill to form a delicious crust and serve with your favourite toppings. We love a homemade Rainbow Slaw and our signature Alpine Fries for an unforgettable meal.

Hot Honey Marinated Pork Ribs

Tender and juicy, fall off the bone pork ribs, marinated in a rich blend of warming spices and sticky hot honey. Pair with a creamy homemade Potato Salad for a simple meal packed full of fresh flavours.

Honey & Mustard Pork Sausages

Deliciously succulent pork bursting with a rich meaty flavour, elevated by the perfect balance of sweet and sharp. A golden blend of sweet honey, wholegrain & punchy English mustard delivers a timeless flavour combination.

Sweet Chilli & Lime Chicken Skewers

Juicy chicken skewers, hand-prepared and bursting with vibrant summer flavours. Succulent chunks of tender chicken breast marinated in a zesty blend of chilli, lime-infused oil and warming spices, perfectly skewered and ready for the grill.

Ploughman's Pork Sausage Rolls

Our much-loved sausage rolls with a nostalgic twist of a traditional ploughman's lunch. Juicy seasoned sausagemeat, blended with a tangy apple & ale chutney & rich vintage cheese all encased in crisp puff pastry.

Jalapeño & Spice Rubbed Pork Loin Steaks

Premium pork loin steaks rubbed with a special blend of spices & summer flavours, infused with fiery jalapeño and the smoky warmth of paprika. Serve with a crisp summer salad for a vibrant, flavour packed summer dish.

Summer Steaks

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Sirloin Steak

From: £8

4.7 star rating 3926 Reviews
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Picanha Steak

From: £8

4.5 star rating 248 Reviews

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Traditional Chateaubriand

From: £45

4.8 star rating 2452 Reviews

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28 Day Dry Aged Fillet Steak

From: £15

4.9 star rating 17 Reviews

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Traditional Rump Steak

From: £7.5

5.0 star rating 85 Reviews

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Centre Cut Fillet Steaks

From: £14

4.8 star rating 1507 Reviews
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Flat Iron Steaks

From: £7

4.6 star rating 218 Reviews

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Ribeye Steak

From: £11.5

4.9 star rating 57 Reviews

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Summer Burgers

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British Beef Burgers

From: £4

4.9 star rating 40 Reviews

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British Ribeye Steak Burger

From: £4.5

4.8 star rating 573 Reviews

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Dry Aged Steak Burger

From: £5

4.9 star rating 39 Reviews

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British Rump Steak Burger

From: £4.25

4.8 star rating 25 Reviews

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British Fillet Steak Burger

From: £4.5

4.8 star rating 431 Reviews

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British Sirloin Steak Burger

From: £4.5

4.8 star rating 330 Reviews

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Wagyu Beef Burger

From: £6

4.8 star rating 44 Reviews

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Three Cuts Burgers

From: £6

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Summer Sausages

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Butcher's Pork Sausages

From: £3.75

4.7 star rating 8158 Reviews

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Lincolnshire Sausages

From: £4

4.9 star rating 53 Reviews

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Cumberland Sausages

From: £4

4.9 star rating 47 Reviews

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Pork & Caramelised Onion Sausages

From: £4

4.9 star rating 49 Reviews

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Jumbo Pork Sausages

From: £2.5 £5

4.8 star rating 34 Reviews

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Honey & Mustard Pork Sausages

From: £4

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Chef Eddie's Barbecue Tips

Make sure your barbecue is clean before you preheat it. A great tip if you’re using a charcoal grill is to put the charcoal on one half of the grill to give you a hot half and a cooler half. Charcoal needs to burn until the coals are covered with a layer of ash, as it cooks the meat more evenly.

Brush the meat with oil and lay it gently on the barbecue. Cook slowly until browned and turn just once. Use tongs rather than a fork, so you don't pierce the meat. Cook the meat on its first side for 60% of the total cooking time, and the second side for the remaining 40%.

If anything looks like it may burn, move it further from the heat so it will cook slower. Raising the rack to around 10cm should be just right. Cover the barbecue with a lid as much as possible while cooking, especially for larger cuts. This helps them cook more evenly, lock in the barbecue flavour and prevents flare-ups.

Don't be tempted to serve your burgers, steaks, and other cuts straight off the barbecue - this could make your meat tough and will let the juice run out. Rest the meat on a rack, in a warm place, loosely covered with foil for up to 10 minutes. Now all that's left to do is serve and enjoy!

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