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Taste of the West Gold Award 2013
Taste of the West Silver Award 2013
Taste of the West Silver 2012
Great Taste Awards
Soil Association 2010
SA Natural and Organic Awards 2010
Taste west award 2009 bronze
Organic food awards Winner 2009
Organic food awards Commended 2009
Great taste gold 2009
Taste west award 2008 silver
Taste west award 2008 bronze
Taste west award 2007 gold
Taste west award 2007 silver
Taste west award 2007 bronze
Organic Industry Award 2006
Organic food awards Gold 2006
Organic food awards Wiiner
Organic food awards Commended 2004
Organic food awards Wiiner 2001
Soil association organic standard
We are an award winning organic butcher and Food and Drink Devon member

Basic Beef Stock


900g beef bones*

1 tbsp oil

1 large onion, quartered

2 large carrots, scrubbed and chopped in half

1-2 leeks, halved

1 tsp black peppercorns

Few thyme sprigs



Put the bones in a roasting tin with the oil or some dripping and cook at 220°C/425°F/mark 7 for 30-40 minutes.

Put the roasted bones in a large pan, and add the onion, carrots, leeks, black peppercorns, a few sprigs of thyme and a bayleaf. Cover with cold water, bring up to the boil, remove the scum from the surface with a large spoon, then turn down the heat. Simmer for about 4 hours to extract all the flavour from the bones.  Top up with hot water if the level of liquid should fall below the other ingredients.

Cool a little, then strain the stock into a large bowl. Discard the bones and vegetables. Leave to settle for a few minutes, then remove the fat from the surface by placing a piece of absorbent kitchen paper over the surface.  The stock can be chilled if using within a day or two, or frozen in batches for later use.

* Save up leftover bones from roast beef and freeze until you have enough to make a decent batch of stock.

Source: Caroline Marson, Love Food Hate Waste

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