Monday, 31 January 2011

Mr Willows Lamb for Sale

In two weeks time we will have succulent Mr Willows Lamb available for sale. We tend to sell the lamb in halves, however for those of you with large freezers we can supply whole butchered lambs or indeed smaller quantities as well!

So what do you get for half a lamb???

1 x Leg cut into 2 joints
1 x Shoulder cut into 2 joints
13 Chops (approx)
3 Chump chops
1 Kidney
1 Shank
1kg Sausage (approx)

Please contact us for further information if you are interested. Prices to follow.

Beautiful  Roast English Lamb (

New arrivals

On the evening of Thursday 20th January in minus temps Mrytle gave birth to her second litter of piglets! She has eight very healthy well spotted babies. She has had four gilts and four boars all very lively and confident little characters. After an initial shaky start due to temperatures that seemed to plumit the moment she started to farrow (typical) they are all well and settling into life in the nursery.

The piglets are all for sale as Monica is due to farrow on the 7th February - and she is looking extremely promising!

Gilts £55
Boars £50

Ready in 7 weeks (from 17th March 2011)

Saturday, 15 January 2011

PORK and CALVERDOS Casserole

We are now starting to experiment with reciepe ideas for our Gloucester Old Spot pork. Hopefully we will give you inspiration for the bits you wouldn't normal cook and maybe some new ideas for the cuts you already use!

PORK and CALVERDOS Casserole

2lbs diced pork shoulder
6 shallots finely chopped
2 medium white onions
2 garlic cloves finely chopped
Salt and Pepper
4 Apples
White Wine
Chicken stock

Chop the onions, shallots and garlic and cook until soft in a casserole dish/pot (10mins)
Season the flour with salt and pepper and dust the diced pork with the seasoned flour.
Add the pork to the onions etc and brown.
Peel, core and chop the apples into large peices and add to the dish.
Add a pint of stock, a large glass of white wine and a good glug of calvados.

Cover with the lid and cook at 220 degrees for 30 minutes
Then turn the oven down to 150 degrees, cover with a double layer of foil and the lid and cook for a further 2hours.

Chop a good quantity of mushrooms add and cook for a final 30minutes.

Just before serving add a slug of cream

Serve with mashed potatoes and seasonal vegetables.

Friday, 14 January 2011

New Year Sausage!

Happy New Year to all you 'Mr Willows' fans out there!

You'll be happy to hear that this month is not only the start of a 'new' year but also a NEW batch of Mr Willows sausages. Very exciting we know!!

After having such rave reviews from some of the places we supplied 'The White Lion @ Knighton', we ended up selling our sausages at a record rate and therefore had to turn away some of you lovely people away empty handed.

We are planning on making these variaties of sausages, if you think or would like to recommend any other fab flavors do let us know.

Perfect Pork
Pork Tomato

If you'd like to pre-order any sausages to make sure to get some feel free to email us your order to

They are priced by weight:
£6.50/kg (approx 15 sauages)

Get your orders in quick before we sell out!!

Mr Willows' Pop-up Resturant!?

A craze that has been hitting the London Streets in recent months is the new POP-UP culture. In these recession times it seems that people have been having a go at new avenues and atempting dreams of their own resturants. Welcome to the Pop-up resturant craze!!

Here are a few that are already up and running in the 'big Smoke'

Our 'Never Eat Wobbly Jelly' friend has been to the 'Savoy Truffle Club' and could not rave about it enough!
"Gav and Alison, were wonderful hosts and the food was to die for! The whole experience was so exciting, 2 days before being given an address and then turning up at someones home for dinner with a load of other like-minded people. Fabulous!"

As part of our New Years resolution we are considering having a go at a Mr Willows Pop-up resturant!! What do you all think? You'll get to taste some off our delicious home reared meats used in seasonal reciepes with locally sourced produce to accompany our wares. Then the best part if you like what you try you could always purchase some at the end of the evening (if we have any left that is!?) ;)

Just to give you a rough idea how a pop-up resturant works.
  • You bring your own booze - we can supply glasses and tap water
  • Payment for the meal is made before you arrive.
  • The menu is set before (so know panic of what to choose)
  • Two days before the date of the evening you will be emailed the address and directions of how to get to us.
  • You'll sit in our home with other people and chat lots! 
It's a cross between a resturant / a friends dinner party / and mayhem (airing more towards mayhem!)
So if you think this is something you'd be interested in - Do let us know by either commenting on this post or emailing us at