South West Lamb
The area of the south west of England has ‘Champagne style’ PGI status for its lamb…that’s how good it is.
The combination of a great natural product and our purchasing philosophy to ‘only buy whole lambs directly from one abattoir to one classification’ has encouraged our chef customers to tell us they get ‘a match made in heaven’. We deliver an unrivalled consistency of shape, size and flavour as well as a great variety of cuts created by our master craftsmen to ensure chefs have a real point-of-difference on their menus.
“Naturally-reared in the West Country for perfect flavour and tenderness”
Free-range Pork
Our free-range pork is sourced from Jimmy Butler’s Blythburgh farm, a family business who are as passionate about welfare as we are.
We only purchase the young, sweet females (known as gilts) from Jimmy and his family. Why? Because we believe it is the very best product for the plate with higher levels of internal fat and a natural sweetness.
The Suffolk air provides a lovely salty flavour and the sandy soils allows tigs to roam and live happy stress-free lives.
Jimmy joined us in 2016 along with a group of chefs to enjoy a talk by the wonderful Temple Grandin (an international expert in animal welfare) and was inspired to take away even more ideas on how to enhance the welfare of the pigs that he rears.
We are proud to take chefs around Jimmy’s farm and have created generations of ambassadors for this Great British free range pork. You can view images from our farm trip here.
Utilising the whole carcass, our butchers craft many products using seam butchery techniques. From Butlers bangers and maple cured rib eyes to french-style pork cutlets.
“Naturally bred and outdoor-reared for outstanding succulence and flavour”
Free-range Caldecott Chickens
Robert Caldecott’s family poultry business was started in 1933 so there is great synergy between our two companies.
Robert advises other poultry farmers and is so respected that in 2017 he won ‘National Poultry Supplier of the Year’. The chickens are a naturally slow-grown bird and nurtured for 15 more days than standard free-range birds to better enhance the flavour and texture – both of which will take you back to a time when chicken tasted like chicken, with wonderful crispy skin and succulence. Robert’s Holly Farm also provides our incredible all-year-round turkeys.
“Reared naturally for ‘old time’ flavour and texture”
Burgers
Aubrey Allen beef burgers are made from pure grass-fed cattle selected to one grade and one consistency.
Aubrey Allen have created a burger room and a whole geeky science section with fat analysis, tempering of the mince prior to production and de-gristlers so you only get the good parts.
Aubrey’s Burger:
Selected cuts from our dry-aged grass fed beef carcasses. We have full traceability to give you assurance and a great tasting burger.
The Umami Burger (Coarse Cut):
Our champion burger, the coarse cut, won England’s Best Burger. The secret ingredient? There is none. Just pure meat but only the best. Season to taste.
Less than Thoroughly Cooked Burger:
Selected from only approved beef abattoirs, and with full approval from the FSA, we have the go ahead to sell burgers that can be cooked pink. A winner for Everyman Cinema’s Burger! Ensure you consult your local EHO for guidance.
Lamb and Coriander Burger:
Our lamb burgers are made using selected cuts from whole South West lamb carcasses and a traditional seasoned blend.
All of our burgers are packed and gas flushed to ensure they stay fresher for longer.
Richard Linford, Everyman Cinema Group
“Everyman have been working with Aubrey Allen for a number of years now and it is proving to be a fantastic partnership. Within food development nothing is more important to us than the quality of ingredients and we found that Aubrey Allen supply the best by some way! The partnership has been instrumental in the building of the Spielburger brand and allowing us to prepare our burgers exactly how we’d like to. The support and extremely high standards delivered by the whole team at Aubrey Allen are second to none!”
Aubrey’s Bacon
In our quest to source the ultimate bacon, we decided to produce our own.
With our knowledge of bacon, and passion for doing the right thing, in the right way for the right people, it was logically going to be our next step.
In line with our purchasing philosophy, this natural product is sourced from English outdoor-bred pigs specially selected for us.
Using only the gilt pigs (young females), which have better intramuscular fat and a sweeter flavour.
Back Bacon
A simple classic, using a Wiltshire-style cure.
Smoked Back Bacon
Our cured back bacon is smoked with Oak and Cheshnut.
Streaky Bacon
The best selling and versatile streaky Wiltshire-style cured bacon – brilliant for breakfast and cooking with.
Smoked Streaky Bacon
Our cured streaky bacon is smoked with Oak and Cheshnut.
Dry Cured Bacon
Dry cured English bacon is rarer than hen’s teeth and this is why we produce it ourselves. A real speciality product that will have your customers coming back for more!
Speciality Products
As you might expect, we have so many specialty products. Here are some of the heroes.
Wagyu Beef:
Earl Stonham Farm’s English Wagyu: wonderful pure-bred Wagyu raised on the pastures of Suffolk and finished on grain. We only purchase the whole carcase to give you the unusual option of being able to select unique products from us to make your menu stand out. Products such as the ‘Salmon-cut Wagyu escalope’ or the outstanding ‘Wagyu Burger’.
Iberico Pork:
We visit all of our suppliers and farms and Spain is no different. We have worked with the producers to ensure the specification is up to our standards. Our Iberico is from the Pata Negra pigs who enjoy the seasonal acorns which give the speciality Bellota a rich, deep, earthy flavour and delicious fat.
Manx Loaghtan Lamb:
One of the champion stories of the rare breeds sourced by Aubrey Allen is the Manx Loaghtan breed of sheep: taken from the brink of extinction by a small group of farmers (including our suppliers Jeff and George), this rare breed actually forms part of the mutton Renaissance as it only reaches maturity at 2.5 years. An ancient breed where nature and nurture rather than medicine or false-feeding are employed to help them thrive. Lambing together as a family, a more cared for animal would be hard to find. Once matured, the meat is full of intermuscular fat and a rich dark meat – another great point of difference to feature on your menus.
Accreditations
