MondayClosed
Tuesday8.30am – 5.30pm
Wednesday8.30am – 5.30pm
Thursday8.30am – 5.30pm
Friday8.30am – 6.30pm
Saturday8.30am – 5.30pm
Sunday10.00am – 2.00pm

Calcott Hall Farm

Ongar Road, Brentwood, Essex, CM15 9HS
p: 01277 264164
e: info@calcotthall.com

Latest Offers

Any 3 bags of coal

SAVE 10%


 Mulled wine Traditional and Ginger

£3.99 each

3 for £10


 Currently from the farm

  • Celeriac
  • Brussels Tops
  • Cauliflowers
  • Kale
  • Cavalo Nero (black kale)
  • Romanesco
  • Green Cabbage
  • Savoy Cabbage
  • Pentland Javelin Potatoes
  • Desiree Potatoes
  • Wilja Potatoes
  • Leeks

Neil S Risdon – High Class Butchers at Calcott HallButchery counter risdon logo

(01277) 239761

At Calcott Hall we have a top quality butcher to provide you with all the different cuts of meat that you want, and more importantly the knowledge to cook it right!

Bored with beef? Chicken a chore?

Neil, Paul or Luke can give you some inspiration to spice up your meal times with something different. Give them a try!

That’s enough from us, let’s hear from the man himself:

I’ve been a butcher for 16 years now and truly believe that quality, local meat, that’s been traditionally reared and well butchered is what every customer deserves. I strive with my team to deliver meat that melts in the mouth. Come and try some for yourself.

Butchery counter frontHere is a bit more information about the meat that Neil sells…

BeefLocally sourced and hung for 21 days, the flavour is outstanding. With different local farmers supplying the beef you will know where it came from and what breed it is. That’s traceability!

Pork – All of the pork is free range and reared near Shalford, Braintree

Bacon – Dry curing the bacon, ensures the best possible flavour, it means you won’t get nasty white residue that you sometimes see in other types of bacon, which Butchery counter sausages and baconhave been injected with brine. Dry curing is a simple process which involves coating the pork in a cure mixture containing mainly salt, and leaving for a period of up to 2 weeks. Smoking is done traditionally over pine and oak chips to give the smoked bacon a delicate flavour, without being overpowering.

Sausages, Chipolatas & BurgersHandmade by Lukes fair hands using the same pork that they sell over the counter, unlike many sausages that use cheap imported cuts of pork. Should you be in need of gluten free burgers or sausages Neil can also help you out. In his freezer he keeps some Pork, Lamb and Beef burgers ‘that he prepared earlier’ which are gluten free.

Lamb – The lamb is again free range and from Ashford, Kent. Reared traditionally the flavour is fantastic.

Game – Rabbit, hare, venison, partridge, pheasant and quail are available (when in season) and have been shot locally so you can be sure they are fresh and tasty. Especially when many of them have been eating our crops!

Butchery counter steaksButchery counter front from right