Tuesday 31st March


Cubitt House have been working with the marvellous Mark Leatham at Lyons Hill Farm for nearly 7 years buying outstanding rare breed and traditional British beef and pork as well as game (which is shot by Mark himself). Just like us, sustainability is at the heart of everything they do and they are hugely passionate about producing the best British meat possible, which it certainly is.

Lyons Hill was born out of Mark’s desire to re-live his childhood experience from his parent’s farm and he continues to keep those old-school values and traditional methods alive today. He focuses on slow-maturing, rare and traditional British breeds, reared un-intensively in their natural environment on their beautiful farm in Dorset. Allowing the animals to lock in their unique flavours. By working with rare breeds, it not only produces better tasting meat but helps to support their survival as the only way to remove a breed from rare status is to eat more and that is Mark’s mission.

It is always an absolute treat when we take our chefs and team members down to the farm in Dorset to see the incredible work that Mark and his team do. Spending the day with a tour around the farm and his produce followed by a big family-style lunch all provided by the land around us, it is like a home away from home! At Cubitt House we buy the whole animals and butcher them on site ensuring nothing goes to waste so we can make the most of the amazing produce we buy from Mark.

In order to support the nations meat aficionados, and with Easter not far away, Lyons Hill are for the first time ever making their outstanding meat available to consumers via home delivery. Championing the ‘nose-to-tail’ concept, their meat boxes comprise of a broad variety of expertly butchered cuts so you can keep your pallet amused, take comfort in eating more sustainably, and perhaps learn how to cook some new dishes. See below for more details and how to purchase.

For more information on Iron Age Pigs and for Mark’s top tips on how to cook the perfect Roast Pork (in time for Easter) click below…


Two pigs are ready for sale this week so you can buy a Quarter of a whole Iron Age pig to fill your freezer with a “Nose-to-Tail” selection of cuts which comprise the following:

  • Chops with Crackling
  • Fillet or Leg Steaks
  • Leg Roast
  • Shoulder Roast
  • Belly of Pork Roast
  • Spare Ribs
  • Traditional Sausages

All cuts are packed ready for long storage in your freezer with the leg and shoulder roasts being ready just in time for Easter!

If a Quarter Pig (10-12 Kilos) is too much for your freezer, share your quarter with a friend!