Smiths Butchers News

Welcome to our news feed — where we share what’s new in the shop, behind-the-scenes bits from the block, and updates from around Brightlingsea.

Firecracker Sausage Rolls Have Landed!

Posted 10th June 2025

We’ve taken our spicy Firecracker sausage mix and wrapped it in golden puff pastry to create something that’s already flying off the counter: Firecracker Sausage Rolls. These beauties are packed with flavour and perfect for picnics, quick lunches or just a cheeky snack on the go.

£2.50 each – available now while they last!

Local Spotlight: The Flour Garden

Posted 6th June 2025

We’re proud to be supporting a new local baking venture, The Flour Garden, by stocking her delicious handmade muffins.

The current flavour? Vanilla sponge with a dark cherry compote centre, topped with vanilla pod buttercream and fresh dark cherries from Bumbles Greengrocers.

Find her on Facebook, or just pop in and try one for £2.50 — they’re every bit as good as they sound.

Behind the Block: A Day in the Life

Posted 1st June 2025

Ever wondered what goes into preparing the perfect steak? Our head butcher Callum starts the day before most alarms ring — trimming, ageing, and preparing meat from local farms to fill our counters.

From hand-tying joints to taste-testing new sausage recipes, it’s a craft passed down through generations.

Stay tuned for more stories from the block — and maybe even a few secrets behind our famous pork & apple sausages…

Delivery Day Change

Posted 30th May 2025

Starting week commencing 9th June, our delivery day is moving from Thursday to Friday.

You can order by phone, online at smithsbutcher.co.uk, via social media, or by popping into the shop.

We deliver to: Brightlingsea, Thorrington, Great Bentley, Aingers Green, Little Bentley, Weeley, Alresford, and Wivenhoe — free of charge.

What’s the Best Way to Freeze Fresh Meat?

Posted 24th May 2025

We often get asked the best way to store our meat if you’re not eating it straight away.

Top tip: wrap each portion tightly in baking paper or cling film, then pop into a freezer bag and label it.

And remember: defrost slowly in the fridge overnight for the best flavour and texture.