We offer an excellent choice of quality Christmas and New Year meats, plus an amazing range of accompanying products. Orders are taken for your main Christmas meats listed in this brochure, with all the pies, patés and cheeses you could possibly need, available in our generously stocked cabinets, on the day you collect your order.
We will be taking full payment for your Christmas and New Year items on the day you place the order. In previous years this has worked well and waiting times were reduced. If you have your heart set on a particular flavour of sausage that is not on our Christmas list, please let us know as early as possible.
All our produce is freshly made with excellent ingredients, so we can make another flavour beforehand for you to freeze in time for the big day. It is worth noting that all beef and lamb purchased after 15th December can be vacuum packed for you and will stay perfectly fresh in your fridge until Christmas Day.
TRY OUR EXCITING NEW LINES!
Himalayan Salt Aged Beef Foreribs Himalayan Salt Aged Beef Foreribs
We age our beef ribs for a minimum of five weeks. Himalayan salt aged beef has a special tenderness and depth of flavour. Bricks of salt are used to concentrate the flavour of the meat to an intense degree. The result is exceptional beef.Please note there will be a limited last minute supply of aged beef, so please place your orders early.
CHRISTMAS OPENING HOURS
Simon and all the staff at Uptons of Bassett are looking forward to preparing your Christmas meats.
The Uptons steak bar and bistro has now been open for a few months, and we love it! At number one on the menu is our bacon sandwich (served with or without egg). We cure the bacon ourselves with fennel, black pepper, salt and brown sugar, using an old cut called the collar; a tasty, marbled shoulder cut. We dry cure to reduce the water content – unlike the higher water content of most cafe bacons – hang the bacon to dry, and then smoke it over oak.
You may not be surprised to learn that the Uptons full English breakfast is the next favourite on the menu. We make the chipolatas, dry cure the bacon, make the black pudding, buy the bread from Jim in Netley, and Wayne lays the eggs. Just kidding; the eggs are reared free range in Romsey.
We should have opened a bistro years ago, we’re enjoying every minute of preparing and serving delicious morsels to you all! Don’t share our regret – call in soon for brunch, a full English, small plates, salads or just a coffee and cake. We’re open Monday to Saturday from 7am to 5.30pm: browse the full menu here.
Southampton butcher Simon Broadribb’s fillet steak, rocket and chipotle relish wrap has reached the finals of the prestigious British Sandwich Association’s Sandwich Designer of the Year competition. Simon is the owner of award-winning Uptons of Bassett Butchers.