Totally agree with the other reviewsfab shop great for foodie lovers and lots of little bits for…read morepresents, onion marmalade, chiili jam , cheese biscuits etc. Staff are helpful, funny and know their stuff..easy to spend way to much though so be warned!

Traditional butcher that has added a wet fish section and a cheese/delicatessen section. The range…read moreof products is excellent and the service is second to none. A little pricey but you have to pay for quality.

Sad to say, the towns best butcher shop closed down due to lack of local support and the monopoly…read moreof the large supermarket chains in the area. Sadly missed. The saying is so true:. Use it or lose it

A fantastic village butchers, I love this place! :-) It's exactly what you'd expect from a butcher…read moreserving the local community. That said, even if you live on the other side of Basingstoke, you should make the time to visit these guys. They always have interesting meal ideas (the lamb swirls are amazing!) and will always take the time to give advice. The quality of the produce is simply superb. I got fed up with the rubbish service that you get from the big supermarkets, so thought I'd try and support more local businesses. What a great plan that turned out to be. If you've only ever bought meat from a supermarket (like I had), then you don't know what you're missing. :-) I've ordered my Christmas turkey already and they're going to bone it and stuff it for me. Nice. Thoroughly recommended.

Meat Like It Used to Be is a great neighbourhood butcher, filled with knowledgable staff and great…read morequality meat. They have award-winning sausages made on site, and also cure their own bacon, and make up their own beef burgers. There's a variety of stuffed or marinated meat, good for the bbq in the summer or for roasting in the winter. They make sausage rolls and pasties, and it's pretty hard to resist when you walk by and smell that baking! They were happy to give me bones for a dog for no charge. Anything you want, they'll get in for you. There's a small selection of produce and chutneys, and some meat bagged up for the freezer. Oh, and there's cheese and ham, too. I may just start sleeping on the floor. And if you go in and say what you're making, they'll give you the right cut of meat and the right size, and then tell you how long to cook it. I think one of these days, they'll just follow me home and cook it up for me. The downside? It's expensive. But you're paying for quality and expertise, which you just don't get at a supermarket. They're open seven days a week, too.

More like butchers like they used to be - knowledgable, friendly and happy to do any meat…read morepreparation for you. I went in last night and there was one person already being served - the butcher had tenderised a piece of beef to order and was in the process of cutting it into strips for her. But that didn't mean I had to wait, as he called his colleague out from the back who was happy to assist. I was very pleased with both the service and the quality of the steaks I purchased. I'm a semi-regular here, although I tend to shop here more in the summer when buying for barbecues etc as they have a good range. They also make their own sausages - the pinner porker is great, and they even make pies, pasties and scotch eggs.

This farm shop is open on Saturdays all day and on Wednesday afternoons. Don't miss it they sell…read moreorganic fruit and vegetables of a very high quality at farm gate prices. They are very enthusiastic about what they sell. Meats include water buffalo, beef, chicken, lamb, pork, and pork sausages. There is a selection of organic pickles and sauces, apple juice, and the best ever organic free range eggs. Water buffalo ice cream is a speciality. Drawbacks are the short opening times and the fact your car can get muddy from the track if it is wet, but I don't care because their produce oozes quality and makes me feel healthy

Wow! Amazing store for anyone interested in local goods... perfect for stocking up on Dorset's…read morefinest while in the area over a long weekend. Whether you are looking for breakfast (serving sausage and bacon baps on the day we were there), groceries (large selection of local meats and vegetables), local cider / beer / spirits or even gifts, this is the place for you. Everyone was very friendly and the quality of the meat and produce was very high... the cider was pretty damn good too. A necessary bookmark for anyone going to the Jurassic Coast. Also, they also sell flowers, plants and children's wetsuits (of course)!

Highly recommended. Good selection and quality at a great price. Very friendly and welcoming too.read more

This very popular butcher has long been established as one the very best in Sussex. This was well…read morerecommended to me by a GP friend. Situated on the North side of Mulberry Parade, towards Ferring, it captures a wide area of appreciative shoppers. It isn't just the high quality of meat that Frank serves up, there are the excellent sausages and pies he produces. Really worth having a look in here..(Mind you, there is strong competition from Johnny Knight, about a mile and a half away)!!!

Always Excellent Quality,just look at all the Awards they have Won..Highly Recomended..!!read more

M J Dalton Butchers has the appearance of a traditional butcher all the way down to the sawdust on…read morethe floor. It's clean and friendly and does a sideline in condiments and conserves. But what it's most famous for is the selection of exotic meats that are flown in from South Africa. These include crocodile, springbok, wildebeest and zebra. It's clear that they are aiming for the speciality niche in the Bristol market, as they also offer quite a selection of eggs, with pretty speckled quail eggs in a basket on the counter. Then there's things like chitterling and homemade faggots listed on one of the several sandwich boards outside, and don't forget the pork and beef dripping, white and black pudding and tripe! But the best item, to my mind, is the 'handraised pork pies'! Someone please tell me how you had rear a pork pie! Joking aside, this butchers is great. I tend to go for the more conventional cuts of meat (and by their own admission most other people do too - they say they stock things like crocodile and zebra for the novelty value so that people can try it once). I also like a bit of black pudding every now and then, and it's good to know that there's a butchers with an exhaustive selection of stock in Bristol, so that I can guarantee that I will always get what I want.

A family business well established for over twenty years in Bristol, Daltons is where I come for my…read moresausages without a doubt. The sheer selection in this old school butchers shop is second to none. Prime cuts of beef, pork and chicken are supplied to local schools, nursing homes and restaurants as well as the hungry locals. Pigeon, pheasant, partridge and venison are some of my other favourites gracing the menu board alongside veal and rabbit. They don't just buy the stuff in and knock it back out, but they live it. They know it. Behind the scenes are some of the cleanest most professional kitchens I have ever seen, where they make all their delights fresh and on the day - just try their 4oz lamb and mint burgers for a mere 50p! With ostrich, camel and crocodile meat as well as quail eggs being standard runners - you simply can't walk past this well stacked, well planned shop.

Lymington market occurs every Saturday, with the exception of Christmas and new year.The stalls…read morerange from shoes, pants and artwork to batteries, hats and wine. There is a butchers stall selling local meat, a second hand book stall, walking boots and socks, waterproofs and a good wine stall selling locally produced non-alcoholic wines. It is quite a mish mash of tat and local quality goods. Worth a look around. There is no access by car.

This is a charter market in the beautiful Georgian town of Lymington., held on Saturdays come rain…read moreor shine. The stalls are alongside both sides of the street which runs down to the quay. Good stalls include a fabulous fresh fish stall near the church, very cheap greeting cards, a guy selling old silver including cutlery which is all lovingly polished, two good olive stalls, fresh flowers, reasonably priced plants, meat, lovely fruit and vegetables, numerous clothing stalls, local new forest produce and soaps, etc. It can be very busy if the weather is good so be prepared to be jostled!

Until recently, my experience with mushrooms has been limited to either the standard white button…read moreand brown chestnut varieties readily found in your local supermarket or the slightly more exotic portabella, shitake, and oyster mushrooms in Asian cuisines. And to be honest, I thought myself fairly knowledgeable about that particular food. Wow was I wrong. From the bright orange Chicken of the Wood that can weigh up to 12 kilograms to the bloody beefsteak with its rich meaty juices, there are quite a few delicious types to discover. And once you have said 'shrooms, there are even more interesting ways to prepare them than sticking them in a stock, soup, or as garnish. Tracy L, Diana B, and I had made the 2 hour journey from London to the New Forest to take part in a day of foraging and cooking with a focus on mushrooms. The course was offered by Mrs Bridget Tee, a spry lady of 70 who has been picking, sourcing, and distributing mushrooms for the past 40 years. Mrs Tee has become one of the UK's top mushroom experts and her base of operations in the New Forest is a sprawling country home that has functioned as both an office and a B&B for the last 38 years. None of the furniture matches, yet it somehow feels connected as though each part is a snap shot to a different point of her rich and diverse experience. We were graciously ushered by in by Julia to a small sitting room with overstuff armchairs. Julia later told us that she was a boarder at the B&B and that's how she came to know Mrs Tee and the Executive Chef for the course, Douglas Santi. It would seem that she came to visit and ended up staying with a job. Soon afterwards, with tea and coffee in hand, we were welcomed into Mrs Tee's parlour where the lady herself regaled us with stories of her life (she was a Pan Am stewardess back in the Mad Men days and also recently appeared on the UK TV series Four in a Bed). She even read out some hate mail she received from a medium-sized international company (she did not divulge the name) that compared her B&B to a Nazi prison camp with Mrs Tee as a guard. A bit harsh given this diminutive little lady was as full of smiles and joy (and perhaps a bit of liquid cheer) as could be and I hope to be like that when I'm her age. The first half of our day comprised of wandering the local areas of the New Forest with our guide, Jackie, who pointed out the various bushes and trees which would, had we come in the autumn, provide a rich bounty of nuts and berries. She also showed us which flowers were tasty and nutritious to eat and enlightened us to the fact you could make wine out of pretty much anything. After the 1.5 hr walk to build up our appetites, we were given over to the care of Douglas Santi who talked us through the various types of mushrooms we would be eating. He proceeded to make a mushroom quiche with chanterelles and oyster mushrooms (the speed and ease with which he made the pastry was impressive), a mushroom carpaccio utilising king oyster mushrooms sprinkled with olive oil and parmesan cheese, tagliatelle (also handmade in front of us in a matter of minutes) with mushroom sauce, and finally grilled pear and pineapple with caramel sauce. All in all, it was an epic meal. I have to give props to Chef Santi who displayed a flair for showmanship and clear explanations despite English being his 5th (and least favourite) language. He was also kind enough to offer us a ride back to London (he lives with his wife and young daughter in West London and commutes each day) while answering a multitude of questions about being a Chef and food in general. Chef Santi is working on opening his own restaurant which we hope to see in the Brompton Road area in Spring 2013. Overall, a thoroughly enjoyable day in the countryside, some top notch food and wine, and great company both new and old. I'd recommend this for anyone looking to get a better understanding of ingredients (particularly mushrooms) and interested in sourcing their own direct from the woods. Apparently, the government has a law that says you can pick up to 1.5 kg of mushrooms a day, although how you could eat that much daily is beyond me.