Easter Opening Times
30 Mar 2012
Good Friday: 8am to 5pm
Saturday 7th:7.30am to 5pm
Easter Sunday:CLOSED
Easter Monday:CLOSED
Tuesday: Open as normal!
Happy Birthday to Us!
9 Mar 2012
I can’t believe Robson’s has been open for a whole year already!
Come visit tomorrow and share the celebration and the cake!
Thanks to Geoff who helped us with the madness of starting up our own business.
We hope ‘retirement’ treats you well. x
Christmas Delights in the Deli
14 Dec 2011
The Robson’s Christmas Tree is up, and we have some tempting treats for you to put under yours or on the table! Come along and have a look.
- For teatime
- Honesty Christmas Cakes
- Fabulous Pannetone
- Mince pies, handmade with English Bramley apple and brandy mincemeat, from the award-winning Pullins Bakery
- Limited stock of mini mince pies
- Lebkuchen – moreish German Christmas gingerbread
- Fun for the young at heart
- Little gingerbread houses to hang on your tree
- Winter pasta in snowflake shapes
- To drink
- some non-alcholic mulled wine punch in 1litre bottles – have it hot or cold, and you can add your favourite tipple for a little more warmth
- some mulled wine spices to make your own at home and have the whole house smelling of christmas.
- add some vodka to our French pink lemonade for a stylish party cocktail.
- And last but not least …
- Traditional Plum Pudding
- Pavlova Meringues in a seasonal star shape – fill it with whipped cream and/or marscapone, and top with slices of pear and Clementine segments, a quick syrup made with sugar, a little water, cinnamon, star anise, clementine juice, vanilla. Serve with cognac or a dessert wine for festive flair!
- Macaroons, for a quick but delicious dessert with friends
- Tracklements’ Christmas chutney is full of spice and is perfect with boxing day turkey or lovely with a soft creamy cheese and crackers.
- The Cheese de Resistance! We’ve got a great selection of cheeses to create the perfect cheeseboard for your christmas meal. New in for christmas include:
- Godminseter organic cheddar hearts
- Colston Basset Stilton, the one and only.
- Whole Lancashire bombs (a great gift for a foodie!)
- Creamy Vacherin Mont D’or
- And of course a selection of pates, cold meats and olives
Gifts and Gift Hampers
All of our products can be beautifully presented and gift wrapped – Perfect to take along to a dinner party as a thank you.
We can put together gift hampers for you, small or large and beautifully wrapped, or pick out a few things and we will gift wrap them for you.
Venison Stew: A Classic for a Festive Feast
10 Dec 2011
You’ll need:
- 1kg diced venison
- 1 tsp crushed black pepper and salt to taste
- 1 tbsp plain flour
- A little oil for frying
- 2 large cloves of crushed garlic
- 3 large onions
- 2 medium carrots
- 1 large parsnip
- 1 Bay leaf
- Fresh oregano or thyme
- 1 1/2 cup (375ml) red wine (something mellow like a Beaujolais)
- 2 1/2 cups vegetable stock or water
- 6 or 7 small potatoes peeled and cut
- Cornflour or plain flour to thicken if desired
Season the diced venison and dust with the flour.
Heat the oil in the bottm of a heavy based casserole dish and add the meat.
Brown on all sides and add the carrots, onions and crushed garlic.
Pour in the wine and stock, add the herbs and bay leaf.
Simmer on a low heat for about 1 1/2 hours or until the meat is tender.
Add the potatoes and parsnips and cook for another 30 min or until they are soft.
At this point thicken with a little cornflour if desired and cook for a further 10 minutes.
Notes:
- Worcester sauce or 50g of dark unsweetened chocolate can also be added for a richer flavour.
- This receipe can be made without the wine, just substitue with water or stock instead.
- Remove the bay leaf before serving!
Glazed Gammon: A Classic for a Festive Feast
3 Dec 2011
You will need:
- a 2 kg piece of uncooked gammon
- a handful of cloves
Suggested glaze:
- 125ml whiskey
- 125g demerara sugar
- zest of 1/2 an orange cut into thin strips
- 1 star anise
Method:
Preheat your oven to 170 deg C (or gas mark 3).
Mix all of the glaze ingredients together and leave to one side.
Place the ham in a pot, cover with water and bring to the boil.
Simmer for 5 minutes then pour out the liquid and remove the ham.
Remove the skin carefully without trimming too much fat.
Score the fat into diamonds (about 2cm intervals).
At this point you can stud each diamond with a clove for extra flavour if desired.
Place the ham on a roasting tray and cover lightly with foil.
Cook for about 2 hours (roughly 30 mins per 500g).
Remove from the oven, pour the glaze over the ham and return to the oven for a further 30 minutes.
Baste at regular intervals with the juices from the bottom of the pan.
Sticky, sweet and delicious! Enjoy!
Taking Orders for the Festive Season Now
1 Dec 2011
Avoid the festive rush and place your order for your meats and treats now. We have everything your family needs for a truly magical festive season:
- Free range bronze Turkeys from Chris Fredericks at Temple Farm
- Geese and Ducks from Father and Son Howard and George at Herons Farm (also free range)
- Impress with a Free range Three Bird Roast which we’ll tailor to your specifications (popular combinations are turkey, goose and pheasant; and goose, chicken and pheasant). These are all layered with stuffing, and we have a choice of flavours.
- Dry cured Gammon, both smoked and unsmoked (free range of course)
- For boxing day:
- Our popular 28-day aged beef, including fabulous carvery Fore Ribs (which always looks really impressive when served)
- Our salt marsh lamb, slow roast a leg or a rolled shoulder until meltingly delicious
- Everyones favourite, our Gloucester Old Spot Pork
- Cooked Dry-cured Hams to make things a little easier and give you more time with the family
- Large Label Anglais Chickens
- Turkey crowns for those who don’t like the dark leg meat, and Rolled boneless Turkey breasts for ease of cooking and carving – both made from our Free range bronze Turkeys from Temple farm.
And don’t forget the trimmings! You can pick these up at Robsons to reduce the shopping stops you need to make:
- Goose fat
- Ready-made stuffings
- Pigs-in-blankets
- Sausage meat
Place your Christmas order and stand a chance to win The Festive Hamper to the value of £100 AND your original order on us!
Don’t forget to order your cheese board and deli goodies at the same time, and it’s always a good idea to order your New Year meat before Christmas so that it’s all organised and you can rest assured over the holiday that the boys have it in hand.
If you’re not sure what to cook for christmas, need some advice, or are working to a budget, just give us a call and we’ll come up with the best options for you, take special requests, and give you some great tips.
Seasons Greetings!
Hampton Hill High Street Lights up for Christmas
26 Nov 2011
The Hampton Hill High Street Christmas Lighting Up Parade was a great success. Thanks so much to everyone for their support – there was a massive turnout and thousands of pounds were raised for three local charities (read more). We were selling our Cumberland sausages in a Roll with sauces, which were really popular, and we sold out a little early – sorry if you missed one, but we’ll do them again next year!
Lily and Jack’s chickens win the prize!
29 Oct 2011
A huge thanks to all the young artists who tackled the Robsons Hampton Hill Summer Festival Colouring Competition. We had loads of really gorgeous entries, and Nan had a truly tough time picking! However, pick she did (Nan doesn’t let a difficult choice get inbetween her and her Sunday roast).
Congratulations to our winners, sister and brother, Lily and Jack! Your fabulously feathered chicken and marvelously colourful disco chicken were really fun and looked fantastic on our Robsons wall of fame – Thank you!
Attention Mini Robson’s shoppers: Colouring Competition :)
17 Sep 2011
Pick up your chicken picture from the shop and get colouring! We are running the competition until Sunday the 25th and it is open to all our little customers. Please don’t forget to write a parent’s name and contact number on your entry form so we can let you know if you have won.
The winning child will get a special present and their chicken will be displayed in the shop.
Nan Robson will decide the winner – she loves chickens, so we thought she would be the best person to judge!
Good luck and get creative! You can use anything you like, pencils, paint, crayons……………
Coming soon………
9 Sep 2011
I have found some fantastic new ranges for the shop recently and will slowly be introducing them from the end of the month. The first is a divine range of spice kits.
‘Each clever little (no waste) pack contains lovingly selected herbs and spices and an easy to follow recipe. There’s a shopping list on the back of the pack so you can get all the other ingredients needed to prepare your favourite dish.’
I met Ketan and his sister last week and their business started when he was at university and his mum sent him recipes and spices to make real Indian curries that would remind him of home. I love this family run business. The kits are not expensive, have very clear instructions and taste fab. We had the Rogan josh (Zach’s favourite!)for dinner last night and it was delicious, simple to make and much healthier than any takeaway version!
We will also be stocking their Peri Peri chicken, Moroccan lamb tagine and other world flavours, so come try them out! From November we will also have their range of rubs in the most gorgeous collectable tins. Not sure which ones I love more!?
