Fig. VI.aThe Marinade Bar
The Marinade Bar
Threaded, spiced, ready.
Rainbow chicken skewers, sticky Chinese-glaze skewers, and lamb koftas — built at the counter this morning. Take home, high heat, six minutes.
Shop this →Gate2 Plate.
From the byre to the block to your kitchen — a small Welsh farm shop, run by the family that raises the meat.
✦Native-breed beef✦Rare-breed pork✦Heritage Welsh lamb✦Corn-fed poultry✦Farm Cottage bread✦Ready meals · £6 or 2 for £10✦Butchered by hand✦Same-day cutting
✦Native-breed beef✦Rare-breed pork✦Heritage Welsh lamb✦Corn-fed poultry✦Farm Cottage bread✦Ready meals · £6 or 2 for £10✦Butchered by hand✦Same-day cutting
Chapter II
What's on the block, today.
A specimen sheet of the counter, arranged as it appears in the window this morning.
Chapter III
— A word from the family —
We know every animal by name, every cut by hand, and most of the folk who come through the door. We would not know how to do it any other way.
01 — Field
Slow-grown on Pembrokeshire pasture. Native and rare breeds, chosen for flavour, not yield.
02 — Block
Butchered on the counter you can see through the window. No cling film, no polystyrene, no middle-man.
03 — Plate
Wrapped in paper, tied with string, and — if we know you — usually a chat about how you'll cook it.
Plate №01 · FreystropISO 200 · f/2.8 · 1/60
A note from behind the counter
Everything you see was prepped by these hands, this morning.
The skewers are threaded here. The koftas are rolled here. The bacon is dry-cured in a small back room and hung for a week before it makes it to the window. It is a slow way to work, and that is entirely the point.
Open
Mon–Fri, 8:30 – 17:30
Find us
Mayfield, Pembroke Rd,
Freystrop, SA62 4ET
Freystrop, SA62 4ET
Chapter V
Butcher's selection.
Eight pieces the butcher would take home himself this week.
№ 01 / 08300g
Native Ribeye Steak
A native-breed ribeye with generous marbling, dry-aged for depth and cut thick on the block. Best cooked hard in a dry pan, then basted with Shirgar Welsh butter, garlic and cracked pepper.
£18.50
£61.66/kg
№ 02 / 08250g
Fillet Steak
The most tender cut on the animal. Lean, elegant, and quick to cook.
£24.00
£96.00/kg
№ 03 / 086 × 85g
Rare-Breed Pork Sausages
Traditional recipe using our own rare-breed pork.
£5.50
№ 04 / 08250g
Cured Back Bacon
Dry-cured for seven days in salt, sugar and juniper.
£5.50
№ 05 / 081.4kg
Welsh Shoulder of Lamb
Slow-roasted until falling from the bone.
£22.00
£15.71/kg
№ 06 / 084 skewers
Rainbow Chicken Skewers
Chicken breast with peppers, red onion and cherry tomatoes.
£8.00
№ 07 / 081 tray
Cottage Pie
Native beef mince crowned with golden mashed potato.
£6.00
№ 08 / 08700g
Sourdough Round
Long-fermented, hand-shaped sourdough by Farm Cottage Bakery.
£4.50
The rest of the counter
See
everything →
everything →
Chapter VI
Also from the kitchen.
Fig. VI.bThe Ready Meals
The Ready Meals
Cottage pie, bolognese, curry.
Home-cooked in the back kitchen. Cottage pie, spaghetti bolognese, hunter's chicken, faggots and mash. Meal deal — £6 each or two for ten.
Shop this →Fig. VI.cThe Bakery
The Bakery
Farm Cottage loaves.
Delivered fresh each morning by Farm Cottage Bakery. Sourdough, wholemeal, seeded cob, and a proper white cottage loaf.
Shop this →
Fig. VIIThe Shop Front
The Shop
Come in through the gate.
A small painted farm shop at the end of the lane, with the counter right there in the window. Weights are written on brown-paper labels, the till is older than most of the customers, and the kettle is always on.
Open
Mon – Fri, 8:30 – 17:30
Location
Mayfield, Pembroke Rd,
Freystrop, SA62 4ET
Freystrop, SA62 4ET
Chapter VII — Colophon
Come and see us.
Or take a look at what's on the block from where you are. The whole counter, wrapped and ready, delivered by the family that raised it.
Address
Mayfield Driving Range,
Pembroke Road, Freystrop,
Pembrokeshire, SA62 4ET
Pembroke Road, Freystrop,
Pembrokeshire, SA62 4ET
Hours
Mon – Fri
08:30 – 17:30
08:30 – 17:30
Telephone
+44 (0)1437 779451
Post
Daviesh1509
@gmail.com
@gmail.com
Set in Instrument Serif & JetBrains Mono№ 001