We are delighted to offer a range of local meat and poultry throughout the year.
Dorking Bred: please contact Tim on 07745 985283 for details of his very-locally-reared fresh pork, lamb and hoggett. Boxes and individual joints, chops, steaks, mince and sausages are available for home delivery every few months. Also bacon and cured joints – and cheek (for pasta carbonara).
Tim will be offering dry cured gammon joints (whole or halves) in time for Christmas.
We have been working with Etherley Farm near Leith Hill for a good many years now and reckon that their fresh poultry can’t be beaten! It’s available at the Friday/Saturday stalls and for home delivery on Thursday.
Duck: whole £10.50kg; breasts £22.50kg; legs £14.50kg.
Chicken: whole £8.25kg; breasts £17.00kg; thighs £9.50kg; boned legs / thighs £11.50kg.
For more information or to place an order, please contact Maddie – foodfloat.sales@gmail.com or 07790 613348.
Order forms for Etherley’s Christmas poultry are on our Christmas page. We’ll be making deliveries on Saturday 23 December and Christmas Eve. Not long now!
The relationship between Food Float and David Bell at Bangers Galore in Horsham is also a long-standing one. We offer their fresh beef, pork and lamb which you can order for collection at the stalls or for Thursday home delivery. Please contact Maddie for details or if you have something in particular in mind – foodfloat.sales@gmail.com or 07790 613348.
We are offering David’s Christmas sausagemeat sleeves and chipolatas again this year. Details on the Christmas page.
And not to be forgotten: also from Bangers Galore handmade sausages (of course!) – traditional, Cumberland and Chorizo-style; bacon – back and streaky; and beef burgers.
All may be found at the Friday/Saturday stalls and in our online shop.
A couple of times a year (next date TBA) we make local-area home deliveries of Erica’s fresh beef from her closed herd of Aberdeen Angus and Limousin cattle at Canfields Farm in Rudgwick. Thank you to local photographer Andrew Shaylor for the picture.
