During the game season we keep a plentiful supply of both feathered and furred game. The shooting season determines the availability of fresh game.

Pheasant — Oct 1st until Feb 1st
Partridge — Sept 1st until Feb 1st
Fallow deer — Nov 1st until Feb 28/29th
Duck — Sept 1st until Jan 31st

We source our pheasant & partridge from a local estate, this means we can get them freshly dressed on a weekly basis.

Venison is becoming increasingly popular due to it being lean and low in fat. We buy this in whole carcasses so we are able to supply any cut. We also make Venison sausages & burgers.

Wild Rabbit & wild mallard are available to order

beef, food, restaurant, meal, eating out

Kate and Hugh would like to formally announce that as of 23rd November 2016 that the business of Oxtail and Trotter is now owned by Alan Cornes. Over the past four years we have lovingly restored and nurtured this wonderful business. We set up the shop back in 2012 with the view to provide the vi

Alan Cornes

We thought it is about time we did a staff profile on our favourite butcher, we asked him a few questions and here are his answers: 1. How long have you been in the butchery trade?

Hot Garlic Pickle

What you need: 250g braising steak, 150g mushrooms, 1 white onion — finely sliced, large handful of peas, ½ pint beef stock, 1 tsp cornflour mixed with water, Hot Garlic Pickle Brown the steak then add the mushrooms and onions. Fry for 5 mins then add 3 tsp Hot Garlic Pickle. Fry for a further mi


We are proud of the standards we keep at Oxtail & Trotter. Therefore we are delighted to announce that we have been awarded top marks for our food hygiene by the Cheshire East Food Standards Team. This follows a recent inspection.

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