A Taste of Game

07.12.2017 - Parson's Nose

In celebration of Great British Game week our head butcher Duncan Baker hosted an evening masterclass showcasing the butchery of a whole Red Deer.

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A Visit to our Turkey Farmer

07.12.2017 - Parson's Nose

Our supplier The Walters family has specialised in Traditional Christmas Turkeys for nearly 45 years.  We visited the farm in November to see how this years rafter were coming along.

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Christmas Price List & Opening Times

21.11.2017 - Parson's Nose

Stock up on all your Christmas essentials, from the perfect bird to delicious bacon wrapped pigs in blankets.  Here are our prices and opening times for the Christmas period 2017.

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Pan Seared Beef Ribeye Steaks, Glazed Roots & Thyme Gravy

01.11.2017 - Parson's Nose

A dry aged ribeye steak, cooked to succulent perfection over a high heat is a thing of perfection. This simple recipe with glazed root vegetable is a real crowd pleaser.

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Braised Haunch of Venison with Juniper & Shallots

01.09.2017 - Parson's Nose

Venison haunch can in theory be roasted, or cut into steaks and pan fried. My preference is to more slowly cook the meat, creating a deliciously intense rich gravy and tender meat.

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Bank Holiday

07.08.2017 - Parson's Nose

Our shops are closed for the Bank Holiday on Monday 28th August. Have a great holiday weekend from all of the team here at Parson’s Nose.

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Roast Grouse, Truffled Bread Sauce, Game Chips and Port Sauce

01.08.2017 - Parson's Nose

Roasted whole grouse with truffled bread sauce, game chips and port sauce.

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