The butcher in the barn sells top quality free-range meat. It is all ethically reared and beautifully butchered. Our cattle are reared on the Quex Estate; they are the native Sussex breed. The Sussex breed was originally a draught animal for ploughing and farm work but over recent centuries it has made an excellent beef animal. If you are driving around locally from Ramsgate to Sandwich the herd can be seen grazing on the land behind Richborough power station during the summer months.

They are reared on grass and by products such as waste apples, pears, potatoes and silage; they are run extensively and allowed to mature in their own time.
All of our beef is hung for three weeks greatly enhancing the quality of flavour and tenderness.

We use mainly Romney or Kent sheep again they are the traditional breed of the area thriving on the marshes during the dry summers and equally coping with the wet winter months. They are reared on grass and hay or silage during the winter. Like with the cattle this ends with us producing a very natural and enjoyable meat product. We believe that because the grazing areas for the cattle and sheep are so close to the sea the grass picks up salt which improves the flavour of the meat.

Our Pigs are reared at Sandwich by our pig man Nick, They are housed in open straw yards and enjoy being able to bask in the sun and enjoy all elements of the weather.

We sell free range chickens reared by the Royal Deaf School in Margate.

We will happily offer advice on cooking and preparation. Our sausages are made on site and are widely acclaimed. With meat of this outstanding quality, and a brilliant chef under the same roof it was inevitable that we now produce delicious meat pies. Choose between chicken and mushroom, or steak and ale. Or our famous Quex sausage rolls which are unlike any other you will have had (in a good way!).

Meat pies, are available Friday Saturday and Sunday.