The largest foodserivce and hospitality show in the UK will be running between: 26th February - 1st March.

Our business will have representatives on the stand on the following days: 27th, 28th & 29th February. 

So, please visit Stand numbers: N1870 & N1869 and have a chat to one of the team.

for more information regarding the show please select the following link: http://www.hotelympia.com

We are looking to recruit a skilled Butcher in our retail shop.

The position will be 5 days a week with competitive rates of pay.

Anyone interested should email their C.V. to us or, telephone 01709 789 100 and ask to speak to Andrew Lawton.

We believe, as catering butchers, it is important all products are allowed to hang and mature in the correct environment for the correct length of time as this is vitally important for eating quality.  During the hanging process, and subsequent maturation, natural enzymes act on the fibres of the muscles to improve tenderness and enhance flavour.  Only when the meat has been hung for the correct length of time does it enter the Underwoods butchery process.

All products are batch controlled throughout our butchery system and consequently all products, once butchered, are fully traceable back to source which is standard practice through the packaging and labelling process.

With the ever changing needs of the market place we recognise that provenance and local produce is important to our business and our customers; customers can rest assured that we go to great lengths to ensure our products are Red Tractor, BPEX and EBLEX approved where market demands allow and customer requirements desire it.

Our entire production facility, and its’ products, are subject to regular technical checks and audits to ensure our business stands by all its legislative standards.

To enhance our offering we like to work closely with our clients in all aspects of their operation. We welcome our customers at the factory and believe it is important they understand the production process from menu planning, order capture to production and delivery. Our sales team can help with identifying the right products, in the right season at the right price.
 

These times reflect our corporate side of the business and are not a reflection of our retail Outlet.  For opening times of the Butcher's Shop at Underwoods please visit our Facebook page: http://www.facebook.com/TheButchersShopAtUnderwoods.

We would like to wish all our customers a Merry Christmas & a Happy New Year!

Butchers Prime Sausages are even more tasty now there are 4 award winning varieties in the range: Farmhouse, Prime Pork, Pork & Leek and Pork & Apple; not forgetting the other flavours which include: Pork & Tomato, Lincolnshire and Cumberland Style.

British Sausage Week: 31st October to 6th November 2011

Underwoods will not to be compromised on quality. Our Sausage range is produced from fresh, prime muscle, high meat content sausage in natural or collagen casings minced and blended with a traditional seasoning to create a range of homemade sausages; noted for their succulence and flavour.

Our burgers are created from prime cuts which are ground and by incorporating our own ingredients and seasonings we have a range of burgers to satisfy the most discerning pallet.

The Underwoods Sausage & Burger range guarantee customer satisfaction with complete technical compliance to regulatory standards.

try our award winning butcher's prime range of handmade sausages....

The Prime Pork Sausage was awarded Gold; whilst both Pork & Leek and Pork & Apple were awarded Silver awards and are awaiting for confirmation on the Farmhouse Pork Sausage which has been selected as a finalist in the Speciality Pork Sausage section.

If you haven't done so already then try our award winning sausages.....even more tasty!

Other sausages in the range include: Cumberland style, Pork & Tomato and Lincolnshire.

Underwood Meat Company will supply over 80+ Primary Schools and 6 Secondary Schools with a pre-determined range of high quality meat products.   

The team at Underwoods is looking forward to entering into this new partnership.

Please contact: Katherine Abdy for more information relating to this artice or further information on supply.