Buy online and get your order delivered to your door.
Yes, we can deliver to your area.
Buy online and get your order delivered to your door.
For our online store, we are currently delivering to the following postcode areas. All online orders are dispatched from a separate location. In-store delivery zones and charges may vary. Please note that heavy items may be subject to an additional charge. If an additional charge is applicable, it will be stated in the product description. For more information, contact us, or use our online chat.
We aim to dispatch all orders within 7 working days, however, this may vary depending on the volume of orders we are processing. We are using our own team of drivers and vehicles. Social distancing is being observed and our delivery is operating as a contactless service. We will ring the doorbell to notify you of the delivery, but will not require a signature. All orders are delivered to your front garden or driveway. Deliveries to a further location must be agreed upon in advance. An extra charge may be incurred.
TN13, TN14
BR6
RH17 7, RH18, RH19
ME14 4, ME14 5
BR1, BR2, BR3, BR4, BR5, BR7, BR8
CR0, CR3, CR6,
CR2, CR5, CR8, CR9
ME1, ME2, ME4
SE6
TN12, TN21
locally reared
There are 5 products in this category
Honeywell's Box 1. A selection of our favourite products. Ideal for stocking up the fridge and freezer.
Includes:
2 x 400g Mince Beef
2 x 8oz Rib Eye Steaks
4 x Chicken Breasts
4 x Pork Steaks
2 x Lamb Henry's: Lamb, Sugar, Rice Flour, Maltodextrin, Acidity Regulators (Sodium Diacetate, Malic Acid), Dried Glucose Syrup, Salt, Modified Starch (Maize), Herb, Stabiliser (E415), Colours (Paprika Extract, Beta-carotene, Caramel E150a), Yeast Extract, Natural Flavourings
4 x Cumberland style pinwheel sausages: Pork 66%, Water, Pinhead Rusk; ([boldon]Wheat[boldoff] Flour; (With Calcium, Iron, Niacin &Thiamine) Salt, Ammonium Bicarbonate E503ii), Rhostar; ([boldon]Wheat[boldoff] (With Calcium, Iron, Niacin & Thiamine), Rusk (Wheat), Starch (Potato), Salt.), Salt, Wheat Flour (With Calcium, Iron, Niacin & Thiamine), Stabilisers (Diphosphate E450), Herbs, Spices, Rusk ([boldon]Wheat[boldoff] ), Dextrose, Yeast Extract ([boldon]sulphite[boldoff] ), Preservative E221 ([boldon]sulphite[boldoff] ), Antioxidant (Ascorbic Acid), Natural Flavourings
450g Back Bacon
300g Gammon Steak
600g Argentinian Fire Beef Stir-fry: 60% Beef Sirloin Strips, Mixed Veg: (Mixed Bell Peppers, Onion, Spring Onion, Baby Sweetcorn, Mangetout), Argentinian Fire Glaze; Vegetable Oils (Rapeseed, Sunflower, Linseed), Vegetables; (Bell Peppers, Onion, Garlic), Salt, Spices; (Pepper, Jalapeno Pepper, Chillies, Cumin), Maltodextrin, Natural Flavourings, Paprika Concentrate, Smoked Maltodextrin, Herbs.
21 day, traditionally matured local rib of beef. Full of flavour for that extra special Sunday roast.
Cooking guide:
Season the joint with the pepper and sea salt or a flavouring of your choice (we love a good coating of English mustard). Roast for 20 minutes at 220C/fan 200C/gas 7, then turn the oven down to 160C/fan 140C/gas 3. Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare.
21 day traditionally aged Rib of Beef boned and rolled for easy carving.
Cooking Guide: Season well with salt and pepper (We love to add a good layer of English Mustard too). Cook in centre of oven at 180°C, Gas Mark 4 for 20 minutes. Then lower heat to 160°C, Gas Mark 2. To calculate cooking times, for rare cook for 20 minutes per 450g plus 20 minutes. Medium, cook 25 minutes per 450g, plus 25 minutes and for well done cook 30 minutes per 450g and an extra 30 minutes.
Our extra matured, locally reared Sirloin of Beef joint makes the most succulent roast.
Cooking guide. Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large flameproof roasting tin in the oven for 5-10 mins.
Season the beef all over.
Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
Topside of Beef joint, perfect for your Sunday roast.
SERVES 6