Ruby Club. New Online Shop. Free Breakfast pack...

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1 MASTER BUTCHERS Family David & Gerald Award Winning Butchers...from pasture to plate Ruby Club N e w s l e t t e r September 2011 New Online Shop We are very excited to finally have our new website up and running. Please have a look and let us know what you think. All of the Ruby Club offers are available to buy online as well as our full range of delicious meats and deli products. Free Breakfast pack... Free Breakfast pack for Ruby Club members who order online throughout September/October. Breakfast pack contains 12 home made award winning sausages, 12 slices of traditional middle bacon & 6 slices of black pudding. Enter RUBYBREAKFAST at the checkout to qualify. Minimum order value 75 to qualify. SPECIAL OFFER Join us on Facebook Tel: geralddavidruby@btinternet.com Search for us under geralddavidmeat and be one of the first to know our latest news and offers. YEARS 40 of bringing you the best

2 September offers * Free Range Chickens Normally 2.93lb / 6.47kg Ruby Club 2.38lb / 5.25kg Why not have one whole and ask your butcher to cut up the other into portions. We can bag ready for the freezer. *These offers are available in all of our 7 shops & on our nationwide home delivery service for September & October 2011 only. Please show your Ruby Club membership card or quote "RUBY SEPTEMBER 11" or "OCTOBER 11" to claim your discount. October offers* H Bone Normally 5.66lb / 12.48kg Ruby Club 4.31lb / 9.50kg Best explained as being a really hearty, tasty roasting joint. The cut of the knife is what separates this joint from being rump steak. Brisket Normally 3.49lb / 7.69kg Ruby Club 2.58lb / 5.69 A popular, great value joint, taken from the fore quarter, boned and rolled. Ideal for pot/slow roasting. Ask us for cooking times to ensure mouth-watering results. Diced Chicken Breast Normally 4.71lb / 10.39kg Ruby Club 3.85lb / 8.49kg Great for currys, casseroles, homemade kebabs and so much more. Why not take this opportunity to stock up your freezer. We can pack into your required portion sizes. Shepherds Roast Normally each Ruby Club each Whole shoulder of lamb, boned, de-fatted and rolled with a choice of stuffing s. Apple & Herb, Garlic & Herb, Plum & Ginger, Apricot & Almond, Parsley & Thyme, Sage, Red Pepper & Shallots, Sage & Onion, Cranberry or Orange & Chestnut. Boneless Pork Loin Joints Normally 4.52lb / 9.97kg Ruby Club 3.58lb / 7.89kg A premium roasting joint that is delicious and the best pork joint for lots of crackling. NEW Steak & Stilton Burger Normally 4.24lb / 9.35kg Ruby Club 3.74lb / 8.25kg Handmade by our butchers, these new burgers have proved very popular. Perfect for the BBQ. Boneless Stuffed Hand of Pork Normally 2.72lb / 5.99kg Ruby Club 2.26lb / 4.99kg Boned, rolled & stuffed with sage & onion. Tastes wonderful when cooked nice and slowly, the stuffing adds to the flavour. Serving suggestion Gammon Steaks Normally 4.53lb / 9.99kg Ruby Club 3.35lb / 7.39kg Quick and easy to cook. Great for a mid week meal or feeding friends and family at the weekend. We guarantee our gammon steaks will taste delicious and not over-salty. Ensure you don t overcook. Under a hot grill they should take no longer than 5 minutes per side. Rump Steak Normally 10.07lb / 22.20kg Ruby Club 9.16lb / 20.20kg This steak is great for grilling, frying or on the BBQ. Excellent value for everyday eating and impressive when feeding family and friends. Serving suggestion Prices correct at time of print, all items subject to availability.

3 September Roast Pork Normally 1.04 per 100g Ruby Club 0.94p per 100g Home cooked in Jenny's Deli. Delicious served with Devon Chutney made by Otter Vale, our Homemade Coleslaw or selection of salads (all available at Jenny's Deli). JENNY S Deli October Honey Roast Ham Normally 1.29 per 100g Ruby Club 1.09 per 100g Our own ham cooked freshly in the Deli. Can be bought in slices or a joint and can be vacuum sealed for freshness. We can guarantee that this will be some of the best ham you will ever taste. All from the recipe and method that Gerald was taught 40 years ago, of which we have not changed a single thing. Ottervale Chutney 500g jar Normally 3.40 Ruby Club 2.97 Flavours Devon Onion & Pineapple, Devon Fire, Curried Peach, Apricot, Pear & Ginger. Sharpham Elmhirst Normally 1.97 per 100g Ruby Club 1.77 per 100g There aren't too many handmade cheeses with added cream in the UK, but this may be one of the best. Similar to a Vignotte, it has a surprisingly light texture and delicate flavour if eaten young (2-3 weeks). Alternatively, if matured for 4-6 weeks it becomes more rich and full bodied. Like Rustic, this is made on the Sharpham estate in South Devon. Unpasteurised / vegetarian Available Jenny's Deli at Minehead, offers are Taunton, available Dulverton at Jenny's and Deli, for nationwide 3 Park Street, home Minehead delivery. and also at our Taunton & Dulverton Shops and for nationwide home delivery, visit Offers available throughout September & October. Please quote Ruby September 11 or Ruby October 11. Competition The approach to the Sharpham Vineyard and Cheese Dairy leads you through winding country lanes with breath-taking views over the River Dart. The Sharpham dairy is based on the Sharpham estate on the banks of the River Dart, just south of Totnes in Devon, in a fabulous setting. Cheese is made daily using the organic Jersey milk produced by the cows of the Sharpham Partnership. Debbie Mumford runs the dairy and makes the cheese with the help of a team of skilled part time workers. About seventeen years ago, she moved to Sharpham having spent two years with Robin Congdon at Ticklemore Cheese learning the trade. The relationship between the dairies continues and Sharpham make Ticklemore Goat from time to time. Debbie is partner to Mark Sharman who runs the Sharpham Partnership which includes the farm, vineyard and dairy (their land and cows are fully organic and registered with the soil association). The Sharpham Trust is the landlord and is a registered charity. Rent paid by the Partnership goes towards helping their charitable causes. The setting is stunning. Picture a huge bend in the River Dart, look upstream and you can see the Castle and Church of Totnes nestling in the hills. Just above you is the classical façade of Sharpham House, built in 1770, and all round are fields and vineyards, because the unique Sharpham Partnership, run by Mark Sharman, makes not just cheese but its own highly-rated wine. These cheeses are available from Jenny's Deli in Minehead and also at our Taunton & Dulverton shops and for nationwide home delivery at Sharpham is a Coulommiers type Cheese which has been hand-made in the Creamery to their own recipe since Salt, starters cultures and the vegetarian rennet are the only additions to fresh Jersey milk. Sharpham is a mould ripened cheese with a unique flavour and creamy texture. They were one of the first UK makers to make this style of cheese, and this creamy marvel must still rank as one of the best. Sharpham Elmhirst is a triple cream, mould ripened similar to a Vignotte. It has a surprisingly light texture and delicate flavour if eaten young (2-3 weeks) but if matured for 4-6 weeks, it becomes richer and full bodied. I always describe it as luxurious, a description no-one s ever argued with! Sharpham Rustic is available in plain or chive & garlic, and is a semi-hard cheese that is matured for approximately 6-8 weeks, giving a youthful cheese with a moist, creamy texture. A thin natural rind forms during the maturation process. WIN A TOUR OF THIS ARTISAN DAIRY You will be met by Mark Sharman from Sharpham Estate and Lorraine David-Jenkins for a tour and explanation of how the cheese is made. You may be lucky enough to get a taste! Just answer this question: If Sharpham Elmhirst is eaten young, how long is it matured for? Send your answer, including your name, contact number and where you shop with us, to: Lorraine@geralddavid.co.uk Post: JENNY S Deli Lorraine David-Jenkins, Gerald David & Family Ltd, 3 Park Street, Minehead, Somerset. TA24 5NQ. Closing date for entries is 31st October. Tour is for 2 people and at a date to be arranged.

4 Shop Profile Opening hours: Monday to Saturday 7.30am 5.30pm SPECIAL OFFER Sunday 10.00am 4.00pm We are pleased to have negotiated the following exclusive offers at Fermoy s for our Ruby Club members. Please present your Ruby Club membership to qualify. September October Salami & Parma Ham Coffee & Flapjack 1/2 Marked Price in the Cafe for 2.50 between 2pm & 5.30pm Fermoy's, Ipplepen, Newton Abbot, TQ12 5TN Come along and meet Brian and the team at our Fermoy s shop at Newton Abbot. Whilst there why not pop into the award winning Fermoy s Garden Centre, where you can browse through their extensive range of plants and goodies or have a coffee or snack in their café. Pictured Mike, James, Brian the manager & Jimmy. Abattoir Tours Did you know that we have our own Foods Standards Agency approved Abattoir in Porlock which we use to supply all of our shops and nationwide delivery service? We are offering the chance for our Ruby Club members to come and have a look around. Gerald, Phil or Alastair David will be on hand to talk to you about what we do, what makes us different, and answer any questions you may have. Please phone Becky David on to arrange a date and time (groups welcome).

5 Student packs Over the next couple of months many of you will have children, grandchildren, or other family members and friends going to university. Why not send them one of our NEW student packs. A great idea to ensure your loved one is eating well whilst they are away. We will deliver your hamper along with a gift card and can even enclose cooking instructions, just ask!! All items will be clearly labelled and packed ready for freezing. These are just some ideas, feel free to make up your own hamper or add extra items. See the student page on our new website for more great ideas. Student that likes everything Normally Ruby Club x 1/2lb green back bacon 4 x 3 Pork Sausages 10 x 1/2lb Minced Beef 4 x 1/2lb Diced Pork Flavoured Student Normally Ruby Club Honey glazed Chicken Drumsticks 6 Smoky Chicken Thighs 6 Beefburgers 6 Chinese Belly Slices Student Grill Normally Ruby Club On Friday 19th August the Rotary Club of Torbay Sunshine set up a tent by the entrance to Fermoy's to raise money for the Shelterbox Charity. Brian, the Manager and Mike donated a quarter lamb pack for a raffle which raised 90 towards the cost of a complete shelter box. Well done to everyone who brought tickets to support this worthwhile charity. 2 Free Range 8oz Chicken breasts 2 x 8ox Rump Steaks 4 Lamb Chops 4 Pork Steaks To place your order visit or call Jo on All items will arrive fresh, not frozen in a polystyrene box with dry ice. This keeps the meat chilled for up to 48 hours to ensure it reaches you in pristine condition. Postage and Packing is 8.95, but FREE if spending 100 or more. Mike is pictured with the lamb pack.

6 The man behind the knot John Dawson, the manger of our Service and our Minehead shop has been working for us now for 11 years. Not only has he looked after our Minehead Shop, but he has also helped at our Dulverton and Darts Farm Shop for holiday relief. Before John shows you the knot, we thought we would ask him some questions about being a butcher. How old were you when you first started out on the road to becoming a butcher and where? I was 15 years old in 1965, and I lived in Bletchingley, Surrey. I first travelled to work by bus then upgraded to a racing bike and used to race the bus to work! I worked at J Sainsbury s in one of their first supermarkets in the country, where there were 12 butchers there. What is your favourite Sunday roast? My favourite roast is leg of pork, knuckle end on the bone and well scored, and is usually cooked by me for my wife Carolyn and myself. We have been married for 32 years. What is your favourite part of the job? And of course the worst? My favourite part of the job is serving the customers and interacting with them on a daily basis. The worst part is having to get up early in the morning, which is 5.30am, as Gerald likes us in our uniform to start work at 7am. What is the silliest thing you have ever seen another butcher do? Actually seeing a trainee butcher putting a whole fillet into the mincer for minced beef!! Fillet at that time was 9 shillings a lb and mince beef was only 0.10p a lb. I haven t seen too many bosses cry but that day I did!!! John tells us how to do a butcher s knot Place the string underneath the joint. 2. Hold in right hand the end of the string and with left hand lay string across the middle. 3. Go round the back of your finger underneath and over the top. 4. Pull the string through the loop and slowly tighten. 5. With your left hand thumb and index finger, place thumb nearest the joint and twist, making a loop. Pull end of string through the loop and pull tight. Then cut off excess string. You should have made the perfect butcher s knot!! 1. Place the string underneath the joint. 2. Hold in right hand the end of the string and with left hand lay string across the middle.

7 3. Go round the back of your finger underneath and over the top. 4. Pull the string through the loop and slowly tighten. 5. With your left hand thumb and index finger, place thumb nearest the joint and twist, making a loop. Pull end of string through the loop and pull tight. Then cut off excess string. You should have made the perfect butcher s knot!! SPECIAL OFFER Buy your own ball of food grade twine (string) which we use ourselves for just 6.00 (normally 9.99). Available at all of our shops and for nationwide home delivery. Please show your ruby membership card to qualify. See our new online shop for more details.

8 Bringing back the forgotten cuts In the last newsletter we brought back the H bone of beef and the stuffed hand of pork, both of which have been extremely popular. This time we are bringing you the following traditional cuts. 2Bone Fore rib of beef A stand alone joint in it s own right is the Fore rib of beef. In our opinion one of the most tastiest, tender succulent joints going. It comes from from next door to the sirloin of beef, right from the middle of the carcass. Just roast for 15 minutes to the lb plus 15 minutes over at 200oc. Leave to stand for 15 minutes before carving. A joint that we guarantee will impress. Some might say ideal for entertaining the mother-in-law or just good friends! The 2bone fore rib is ideal for feeding anything up to 10 people or 8 hungry guests. The first time we met Gerald David Butchers. Can I help you man with strimmer? Said the butcher, eyes a glimmer, We ve some fantastic offers on the stand today I m ok thanks; only looking No you re not do you like cooking? You can at least buy something nice for Sunday lunch So you stand there, have a think, Not knowing soon you ll need a drink, As you marvel at the meat that s on display. Just a rib roast would be nice I ll do you six; they ll be half price, And can I tempt you with a Duck or half a lamb? Just the bill please; must be going That s only a hundred, you must be joking, Try some lovely local Pork or fresh cut steak. So you stand there, still deciding, Then your wife comes out of hiding, She says that looks nice and you just think oh no From then on my wallets done for, We ve brought far more than we ve come for, But it s first class food, So who cares, Proper job! 2Bone Fore rib of beef Beef Skirt Beef Skirt is great value, full of flavour and a very, very tender cut. It is traditionally used for pasties and a real old fashioned favourite. It comes from below the diaphragm and is ideal for slow cooking. Beef skirt comes from within side the flank. It s a very soft and relaxed muscle going through the whole lifespan of the bullock. This makes it the only real way to make a pasty using real beef skirt. Although a very limited amount comes from every carcass, we are lucky enough now to be selling several carcasses a week. However we do recommend that you phone ahead and pre-order. Beef Skirt In our last newsletter we ran a competition for the best poem. Congratulation to Simon Beardwell who has won a 20 gift voucher. Thank you to everyone who sent in an entry, we really enjoyed reading them. GERALD DAVID Catering Events Don't forget to ask about our Event Catering Service We have a reputation for fabulous quality meat and inspiring food we are passionate about what we do! Contact Lorraine David-Jenkins on or or lorraine@geralddavid.co.uk All prices & information correct at time of print. All items subject to availability.