Harry & Emily, Musbury

Perfect for stew, casseroles and red wine braises, cook this low and slow for a velvety, beefy richness. It’s like it was made for this cooler weat...

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

An elegant centrepiece, succulent pork chops left on the bone and neatly trimmed for impressive presentation and full flavour. More about Harry &am...

These lamb leg steaks are juicy, tender and full of flavour. Sear in the pan and finish in the oven or barbecue. Key thing is not to overcook 'em a...

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...

While the meat is typically lean, the generous ring of fat adds serious flavour and richness. Best cooked quickly and over a high heat, making them...

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

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

Tender, juicy, and packed with flavour. Try stuffing it with wild garlic and anchovies for a punch. This beauty is best...

Cannon of lamb, sometimes known as lamb sirloin, is a beautifully tender premium cut. It’s best seared and briefly roasted for a Sunday lunch (or m...

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...

Harry & Emily's beautiful pasture fed organic lamb leg expertly removed from the bone. Butterflied for a faster and more even cook, this makes ...

A fabulously underrated cut of meat, the neck fillet is best cooked low n’ slow - a braise is ideal. More about Harry & Emily.