Recipe inspiration

Seasonal recipe ideas using our fantastic meat, to inspire your menus!

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Winter recipes

Dry-aged sirloin steak, with oxtail mac and cheese and Roscoff onions

A great winter recipe ideal for pubs and restaurants looking to enhance their steak menu. This dish uses sirloin steak – dry aged by Campbell Brothers, cooked on a chargrill and served with a tasty oxtail mac and cheese and Roscoff onions. The oxtail requires pre-cooking the day before.

Roast partridge, savoy cabbage, bacon and chestnuts, celeriac fondant and puree with a red wine sauce

A classic combination featuring game. This winter dish utilises fantastic seasonal UK produce with partridge – a game bird with a stronger flavour than pheasant, that pairs well with hearty flavours.

Crab & nduja croquetas with lobster aioli and parsnip crisps

Surf and turf in delicious croqueta form! Utilising seasonal winter produce with a spicy kick from the nduja, this dish would be great served as a starter on a menu or a great talking point as a more hi-end sharing platter.

Rack of lamb, coloured cauliflower, wheatgrass & Shetland black potatoes

Scottish lamb is full of flavour. In this dish it is served with coloured cauliflower, confit then roasted Shetland black potatoes, and wheatgrass that sings of colourful produce from the field! A great flavoursome dish for restaurants focussing on quality ingredients and provenance.

Pork and rhubarb pie

Pies are a must on any pub menu! A twist on the classic pork pie, combining savoury and sweet in one pastry parcel! This recipe pairs our ham hock with rhubarb, and makes for a great main menu item or bar snack.

Roasted pheasant breast

Pies are a must on any pub menu! A twist on the classic pork pie, combining savoury and sweet in one pastry parcel! This recipe pairs our ham hock with rhubarb, and makes for a great main menu item or bar snack.

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