New
Glazes & Marinades
Eight glazes, put on your cut fresh the day it's prepared — not bought in ready-coated and sitting in a tray. Pick a glaze on any chicken, pork or lamb cut in the shop and we'll do the rest.
Add any glaze for £1.50/kg — same price whichever you choose.
Allergies — please ask before ordering a glaze
Our glazes are bought-in products and we are confirming their full allergen declarations with the manufacturers. If you have any allergy or intolerance, please ring or message us before ordering a glazed cut and we will check the current specification for you.
The range
Garden Mint
Fresh and grassy rather than sweet, with the sharpness that cuts through fat. The traditional partner for lamb — chumps, leg steaks and diced lamb for kebabs — and it works on chicken thighs in summer too.
Made by Middleton Foods · allergens on request
Shawarma
Warm Middle Eastern spicing — cumin, coriander, cinnamon and smoked paprika, with turmeric for colour. Earthy and aromatic rather than hot. Best on chicken thighs and diced lamb, cooked hard so the edges catch.
Made by Middleton Foods · allergens on request
Garlic Butter
Rich and savoury, the crowd-pleaser of the range. Melts into chicken breast and pork steaks as they cook and keeps lean cuts from drying out. The one to pick if you are feeding people who say they do not like spice.
Made by Middleton Foods · allergens on request
Chinese
Dark, savoury and faintly sweet, with the five-spice note you would recognise from a takeaway. Made for pork — belly slices, ribs and steaks — and it glazes to a proper sticky finish under a hot grill.
Made by Middleton Foods · allergens on request
Teriyaki
Sweet and salty in equal measure, thinner than the Chinese glaze and quicker to caramelise. Good on chicken thighs and pork steaks. Watch it under the grill — the sugars catch fast once they start.
Made by Middleton Foods · allergens on request
Piri Piri
Chillies, peppers, garlic and herbs — hot, but a bright citrus-edged heat rather than a blunt one. The obvious choice for wings and butterflied chicken, and the most popular glaze in most butchers that stock it.
Made by Middleton Foods · allergens on request
Caribbean Jerk
Allspice, thyme and scotch bonnet heat, with the smoky depth that marks out a real jerk seasoning. The hottest in the range. Made for chicken on the bone — thighs, drumsticks and wings — cooked slowly.
Made by MRC · allergens on request
Buffalo
Tangy and vinegar-forward with a building heat, in the American wing-sauce style. Wings first and foremost, though it works on chicken strips. Sharper than piri piri and less sweet than the jerk.
Made by Middleton Foods · allergens on request
What we'll glaze
Choose the glaze on the product itself — it's a dropdown on every cut below.
Ready to order?
Pick your cut, choose a glaze from the dropdown, and we'll prepare it fresh for your delivery day.
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