Entertaining - Dinner Parties

If you are entertaining and need some help and advice regarding meat options please do call in for a chat.

Not only can we provide helpful advice on: -


  • Quantity / portion size
  • Suitable cuts
  • How to cook / serve or carve

Popular choices...



Fillet of Steak

Fillet steak - our well hung extremely tender fillet steak is a real treat - takes seconds to cook and can be cut and prepared to your specifications.


Crown of Pork

A Crown of Pork comprises pork chops not cut all the way through and formed in to a circle and tied together with stuffing in the centre.

For the Stuffing: -

  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/4 cup diced celery
  • 2 large Granny Smith apples, peeled, cored, diced, about 2 cups
  • 1/4 cup chopped dried cranberries, optional
  • 1/4 cup brown sugar
  • 1/4 cup hot water
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon dried leaf sage, crumbled, or poultry seasoning
  • 4 cups toasted bread cubes

Heat butter in a large pan over low heat; add the onion, celery, apples, and chopped dried cranberries. Cook, stirring, for about 5 to 8 minutes.


Remove from heat; stir in

  • brown sugar
  • hot water
  • lemon juice
  • salt
  • sage or chicken seasoning
  • and bread cubes

Place Pork Crown in a roasting tin. Fill the crown with stuffing, heaping in center.


Cover stuffing with foil to prevent drying out and wrap ends of each bone with a small piece of foil.


Roast at 325°c for 3 to 4 hours, or until the meat registers about 175°f on a meat thermometer. Remove foil.


Optional, decorate tips with paper frills. Serves 8.



stuffed peppers spatchcock chicken beef pumpkins!