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Connor Whipp Competition winner announced.

Connor Whipp Competition winner announced.

We have a winner of the Connor Whipp appeal competition.

There were 365 Smarties in the piggy bank.

Well done to Richard Curtis who was the closest guess!

Thanks to everyone who contributed, we have raised over 150 pounds.

If you would like to make any more donations, please see the website/blog for details.




I Love Daddy!

I Love Daddy!

Treat your Dad to something special on Sunday.

Dad’s favourite 28 day aged steaks- Juicy T-Bones, Moreish Rib-eyes, Fabulous Fillet!

Ingredients for the perfect Breakfast in bed – our fab sausages, free range eggs, dry cured bacon, black pudding……..

We also do Gift Vouchers, Hampers, and wrapping.

Happy Father’s Day!

Mmmmm…. Barbecue weather at last!!

Mmmmm…. Barbecue weather at last!!

Get your orders in!

Get your orders in!

Jubilee Weekend Opening Hours

Jubilee Weekend Opening Hours





Easter Opening Times

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!

Happy Birthday to Us!

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

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

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.


  • 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

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


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!