Home Made Cooked Meats & Prepared Meals

Where do we begin? You really will be spoilt for choice...

Sausages

We make -

 a wide and varied selection of traditional and speciality sausages - including our award winning pork with sweet pepper & red onion sausage, our traditional pork sausage, our award winning beef sausages - and, of course, our own recipe Haggis, Black Pudding, and award winning White Pudding.

Bacon

Bacon -

 In addition to a full selection of smoked and green bacon joints, steaks and rashers, we stock Ayrshire bacon and also our own, home-made & delicious dry-cured bacon.

Pies

Pies -

 large or small - mince rounds, chicken rounds, steak pies, shepherds pie, chicken and mushroom, as well as traditional scotch pies, bridies, sausage rolls, and lasagne pies & macaroni pies.

Ready cooked meals -

 large or small - Lasagne, chicken curry, chicken and pasta bake, sweet and sour chicken, chilli-con-carne, lemon chicken, orange mint chicken, stovies, and home-made soup.

Home Made -

 burger selection includes lamb and mint sizzlers, beef chipsteaks, pork and apple burgers, hot and spicy beef burgers, award winning venison & cranberry burgers, and pork, bacon & cheese burgers.

Also Available -

 is a range of gluten-free products: sausage, burgers, and beef olives.

Delicatessen Counter

Cooked Meats

Cooked Meats -

 
  • Our own "home-made" Chicken liver pate
  • Honey-roast, maple glaze, and breaded hams
  • Roast beef, chicken, turkey and pork
  • Meat loaf, chopped pork, ox tongue, and award winning potted meat

Speciality Cheeses -

Speciality Cheeses

Ardrahan -

 Modern, farmhouse, vegetarian, washed-rind, smoked Irish cheese made from cow's milk. The ridged, brine-washed rind is encrusted with brown, ochre, gray and yellow moulds. Ardrahan is made by Eugene and Mary Burns. It has a distinctive, earthy aroma. Beneath the brine-washed rind, the deep yellow interior is firm and slightly chalky. It exudes a wonderful complexity of flavors, the zesty acidity underscoring the buttery, savory, meaty character. Maturing in four to eight weeks, the finish is reminiscent of a young Gruyere.

Colston Bassets Blue Stilton -

 Historically referred to as "The King of Cheeses" Stilton is an English blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served with a Port Wine. Rennet is added to milk at 86 degrees F and after an hour curd forms. The curd is drained and moulded. One week passes and then the Stiltons are allowed to mature for 6 to 8 months.

Delicatessen Counter

Speciality Cheeses -

Cooleeny -

 An Irish cheese made by Breda Maher. It is a soft-white, full-flavored and grassy cheese with aroma of mushrooms when it ripens. Affinage takes four to eight weeks and has a fat content of 45 per cent.

Speciality Cheeses

Isle of Mull Cheddar -

 A traditional, artisan, unpasteurized, hard Scottish cheese of cylindrical shape made from cow's milk. This cheese, as the name already suggests, is made from the milk of this part of Scotland. The cheeses are bound in cloth and matured for up to twelve months. The cheeses are made in winter, when the cows are being fed hay, and are therefore whiter in appearance than those made when fresh, green grass is more readily available. Isle of Mull cheese is recognised for its individuality of flavour and taste - not by the brightness in colour!! From time to time, blue veins develop in "Isle of Mull". This is a natural blueing considered by many to be a delectable bonus; certainly it is not harmful and generally such blueing is found in cheese of especially rich maturity.

Keens Cheddar -

 This popular cheese is produced by the Keen Family in West County in England. It is one of two cheddar farm-made chesses still produced in England. With a nutty richness to its taste, the cheese takes 12 months to age.

Strathdon Blue -

 This firm, meaty blue won "Best Scottish Cheese" for Highland Fine Cheeses in 2002. Made in Ross & Cromarty, it has a strong creamy flavour, and a deep, powerful finish.

Shropshire Blue -

 originally made in Inverness and marketed as Blue Stuart, Shropshire Blue is a "stilton style" blue veined cheese with a deep orange-brown, natural rind and matures for a period of 10-12 weeks with a fat content of about 34 per cent. Made in a similar way to Stilton, it is a soft cheese with a sharp, strong flavour and a slightly tangy aroma, slightly sour but sharper than Stilton and generally creamier.

Brie de Meaux -

 is a French brie cheese made with cow's milk. It has a soft dough crust which is thin, fluffy and white. The cheese is straw yellow, creamy and soft with a nutty flavour. Legend has it that in the eighth century, French Emperor Charlemagne first tasted Brie de Meaux at a monastery in Reuil-en-Brie and enjoyed it greatly.

Parmesano (Parmesan, Parmigiano-Reggiano) -

 Named after an area in Italy, Parma Parmesan is a hard cheese made from cow's milk and is one of the world's most popular and widely-enjoyed cheeses. After pressing in cheesecloth-lined moulds for two days. the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions.

Manchego -

 is a cheese from the La Mancha region of Spain, made from the milk of sheep of the Manchega breed, and which is aged for up to two years. Manchego, varying from white to ivory-yellow in colour, has a firm, compact consistency and a buttery texture. It has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.

Local cheeses from Standhill Farm, Hawick -

  • Roxburgh Roondie - mould-ripened soft cheese, a cross between Camembert and Brie
  • blue veined Fatlips Castle Blue
  • Crowdie soft cream cheese