Fresh and local, that’s how we like our meat at Gliffaes. When we can we like to get a whole carcass and do the butchering ourselves. We can’t manage a cow but lamb, small pigs and roe or fallow deer we can.
It means we hang the meat for the right amount of time and cut it into the portion sizes we want. Karl Cheetham, head chef, will make sure that pretty much every inch of the carcass is used.
In the clip below we can see Carl beginning work on a fallow deer from the Forest of Dean