Today opened from 09:00 until 17:30

Your independent Plant Centre
for all the Family

  • Open until 8pm on 6th December! Barbecue, entertainment and food stalls

  • Over a 1,000 fresh Christmas Trees available from November 25th

  • Order your Christmas Turkey and Christmas joints from our in-house butcher

  • Visit our themed Christmas Marquee – crammed with decorations and lights

  • Our Farm Shop has all you could wish for this Christmas

    Butchery

    Whether it’s for a weekday supper or big Sunday roast, our butchery can make any meat dish sizzle. Headed by butcher Paul Channon, it serves fresh beef, pork, lamb and poultry from local farms passionate about provenance and animal welfare. Our beef is from Grange Farm in Poynings, and hung for 21 days for exceptional flavour. When in season, we also offer game such as pigeon and guinea fowl.

    HOW TO RECOGNIZE QUALITY MEAT

    As professional butchers we know exactly what good meat looks, tastes and feels like. For example, fresh beef has a dark colour and has some slight speckles on it. However, you recognise fresh lamb by its bright red colour. Pork is somewhat pinkish and venison reddish/brownish. With poultry you can never be too certain, since the colour is different depending on the food that the bird has eaten during his lifetime. Corn produces a more yellowish colour than for example berries. What else should you look for in good meat when going to the butchery? The surface of the meat should be smooth and flawless, not greasy or spongy. Also, the finer the meat is marbled, the better it is.

    MAKE FRESH MEAT STAY FRESH JUST A LITTLE LONGER

    Our butchery offers a great variety of the best meat, from beef to pork and from chicken to lamb. Sometimes you will end up with some leftover meat, wondering what to do with it to preserve its high quality. Some available options:

    • freezing;
    • freeze-drying;
    • dehydrating;
    • curing.

    A very common way to preserve meat is to put it in the freezer. Portion the cuts and use freezer-safe bags or containers to store your meat away safely. After four months to a year the quality will diminish, so it is better to defreeze your meat before this time. Another possibility is to use a freeze-drying unit. Slice your meat in eatable portions and place them in the unit. The machine will create a vacuum around the food and suck away the water. For dehydrating you should remove redundant fat, cut the meat in thin slices and dehydrate them using a dehydrator.

    YOUR LOCAL BUTCHERY USING ONLY FRESH QUALITY MEAT

    Our farm shop only employs butchers who are experienced and who have a passion for meat. By using fresh meat they are not only able to produce the highest quality, but also support local farmers. Visit our butchery in Sussex and see for yourself!