Harry & Emily, Musbury

A thick, bone-in rib steak. Generously marbled and succulent, sear a hard, deep crust then finish it gently to render that delicious fat. More abou...

Whether over an open wood fire, charcoal smoker, or a domestic oven, brisket is all about low n' slow - try it Texan style.  More about Harry &...

Deeply flavoured, beautifully marbled and famously tender. This ribeye comes from dairy cattle that have only ever eaten grass or hay. The meat is ...

A bright, rounded blend of Emily and Harry’s organically grown Russets, Rajka, Bramleys, and Sunset apples. Pasteurised. IngredientsAll ingredien...

Delicious old school vinegar made with Harry’s own organic pears. Unpasteurised, with the mother.More about Harry & Emily.

Laid on fresh pasture by hens living their best lives. No antibiotics, just organic grains, wild forage, and plenty of sun. Better for the land. Be...

Ready for the barbecue, these ribs come pre-rubbed with a sweet and smoky organic spice blend. Serve with slaw or salad, and lashings and lashing...

Perfect, juicy pork steaks. Essentially a chop without the bone and - with two steaks to a pack - they’re absolutely delicious and so quick and eas...

Pasture fed and organically raised, this showstopping rib of beef is deeply marbled for rich, full flavour. A centrepiece cut, made for slow roasti...

Treat yourself to the delectable tenderness of this pasture fed organic rump steak. Absolutely perfect for an easy, indulgent meal. More about Harr...

With disputed origins (Yorkshire or the Cotswolds…?), this double lamb chop - cut from the saddle with bone still in - is juicy and delicious. Work...

King of the steaks. Fillet steak is butter-soft tender and lean, total perfection.  More about Harry & Emily.

Marbled loveliness. Season, then sear in a hot pan and then consider transferring to an oven to ensure that the fat melts into the meat. Rest for 5...

Beautiful, succulent bone-in meat. Roast it, barbecue it or do it low n' slow. Just fabulous.  More about Harry & Emily.