How To Order

Ordering

We believe in the personal touch. To order just send us an email or ring Jonathan to discuss requirements, delivery dates and availability. As demand currently exceeds supply it is best to order well in advance.

Delivery

We label, weigh and store our meat in a temperature controlled environment, and deliver (fresh or frozen) in recycled cardboard cool boxes insulated with wool. These boxes can be given back to us for refilling or reuse.

We can deliver in person, free of charge, to the local area (Northleach, Bourton, Sherborne, Aldsworth, Bibury).

We charge a small delivery fee of £5 to the wider GL54 area and surrounding postcodes (Cheltenham, Cirencester, Gloucester, Stroud, Fairford, Witney, Stow, Moreton, Broadway and all villages in between).

We can also do drops further afield (including Swindon, Bristol, Oxford, London, Nottingham, Sheffield and Norwich) if five boxes or more are ordered (by your neighbours, work colleagues etc). Charges may apply.

We are aiming to reduce food miles so we do not deliver individual boxes by courier unless agreed in advance.

Collect From Conygree

We are keen to reduce food miles so we sell most of our meat locally. We encourage customers to collect from us if passing.

All our customers are welcome to visit and walk the farm with us and see our animals. We want you to see where your food comes from.

Payment

We take cheques, internet transfers or cash on delivery please. We may ask for a deposit on orders from new customers.

Storing Our Meat

We sell meat fresh and frozen.

We usually vacuum pack our meat as it is safer and easier to store. As the air has been removed from the packaging, the meat will stay fresh for up to 10 days in the refrigerator providing it is kept between 0-3 degrees C. Meat can be stored for 6 months or more in the freezer (check your freezer temperature and guidelines).

When vacuum packed meat is opened any slight smell soon disappears and the taste is not affected. Allow the meat to thaw (if frozen), drain and breathe before cooking.

Mince, burgers and non vacuumed packed meat should always be frozen as soon as possible. Never refreeze thawed meat and follow your freezer instructions to avoid freezer burn.

Local outlets

You can now buy our lamb, mutton and pork from:

The Village Shop and Tea Room in the nearby village of Sherborne. Sarah and Yvonne stock frozen lamb and pork joints and can take orders for our boxes and special cuts.