This summer, online butcher field&flower launched their BBQ shop, making the most of British summertime by sending boxes packed full of cuts for the BBQ directly to doorsteps across the country.
As we enter the warmest months of the year, meat lovers can fire up their grills and treat themselves and their guests to everything from juicy Longhorn Beef Burgers to flavourful Char Siu Pork Skewers, as well as a hand-picked selection of sauces and condiments for the ultimate BBQ experience.
Founded by friends James Flower and James Mansfield after they met at agricultural college in 2006, field&flower was born out of a shared passion for quality meat and fish from sustainable, traceable sources. field&flower works with independent West Country farmers and fishermen to fill boxes with the finest ethical produce and delivers them across the UK for customers to enjoy at home.
The new summer collection begins with slow-cooked BBQ meat from field&flower’s carefully selected chefs. Drawing on the traditions of the BBQ heartlands of the southern United States, the mouth-watering range features, amongst many delights, Sticky Cola Pork Ribs glazed with Coca-Cola – slow cooked until the meat falls from the bone.
Drunk Rum Brisket Burnt Ends take the tapered end of the brisket – the meat is marinated in jerk spiced rum gravy before being smoked for 14 hours until meltingly soft. The home chef need only add heat or fire to enjoy perfectly smoked pull meat from the comfort of their own homes.
For those keen to take up the tongs and try their own hand at low-and-slow cooking, field&flower will also be delivering BBQ Marinated Flat Beef Brisket and BBQ Marinated Silverside Joint. These fatty cuts of grass-fed beef are sourced from local Somerset farmer Will Pollett, and are the best options for even smoking, giving soft and tender meat throughout.
Will ensures that his traditional breeds are reared slowly, outdoors and on a grass and foraged-fed diet. Grass-fed Somerset cattle is believed to be some of the highest quality meat in the world due to being intricately marbled and extremely tender.
To infuse them with that all-important smoky flavour, field&flower provide sustainable wood chips from Woodsmith – a Somerset-based small business that can trace its coals back to the very tree it was sourced from.
Next, there are marinated steaks and skewers. Rubs, herbs and spices embellish the meats with bold flavours prior to cooking.
Drawing on a diverse range of culinary inspirations, the collection features Asian-style favourites such as Char Siu Pork Steaks and Skewers, Teriyaki Chicken Breast Strips, and Sriracha Marinated Chicken Wings and Thighs; American staples such as BBQ Pork Spareribs and Maple Marinated Pork Belly; Indian inspired recipes including Gunpowder Chicken; and Mediterranean essentials, including Lemon & Garlic Marinated Chicken Breasts, and Lemon & Herb Marinated Chicken Thighs.
Meat aficionados can also opt for exclusive “Black Label” cuts of Beef Picanha and Pork Medallions. The premium medallions have been carefully denuded, meaning that all fat, silver skin and gristle has been removed to give a beautifully lean cut.
The Picanha steaks sourced from Martin Guilder in Gloucestershire, come from the cap of the rump and feature a layer of exterior fat which naturally bastes and infuses the steak with flavour and moisture while cooking.
Originating from a line of farmers before him, Martin Guilder believes in rearing traditional breeds, like our Longhorn cattle, to achieve exceptional tasting meat that is richly marbled; he ages all his beef in a pink Himalayan rock salt chamber at his farm.
field&flower recommends slow-smoking the picanha, but the cuts can also be served the traditional way: flash-fried with a side of chips.
field&flower will also be bringing back their BBQ classics this summer. The dry-aged Longhorn Beef Burger is made with premium cuts aged for 28 days until bursting with flavour.
The Longhorn cow became rare in the 1950s and 60s as the horns were impractical for indoor rearing; now, thanks to a renewed interest in grass-fed beef, the breed is making a welcome comeback. Brand new to the range are field&flower’s Chicken Burger, introduced in response to cries from regular customers. Made only from free-range thigh and breast to ensure terrific tenderness from grill to plate, these will be a welcome addition to any summer BBQ.
Of course, no BBQ is complete without an array of sauces and condiments. field&flower will be stocking award-winning bottles of innovative, handmade hot sauces and rubs from Tubby Tom’s – including Smokey Schweet BBQ Sauce, Jalapeno & Lime Hot Sauce, Maple Bacon Dust Tip – and punchy salad dressings and vinaigrettes from Lucy’s – including her Garlic & Black Pepper Mayonnaise and Honey & Mustard Golden Dressing.
James Mansfield says, “As the summer gets closer and closer, there will be plenty of BBQ-lovers across the UK who can’t wait to fire up their grills. We’re making sure that their burgers, skewers and meats are of the very best quality: sourced from ethical, sustainable farms across the West Country and delivered straight to the door.” James Mayfield adds, “The flavour in these cuts is second to none, and we have something for every occasion – whether that’s skewers for a quick weeknight grill or a brisket for a weekend of experimenting with the smoker. All we need now is some sunshine!”
field&flower’s BBQ boxes are available now for nationwide delivery.
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