Royal Wedding

What fun to have a Royal Wedding to celebrate!

I am sure that the nation will be glued to their screens between 11 and 2, but we will be open for those of you who desperately need a couple more sausages for the barbecue or some delicious snacks for your street party. (here’s hoping the weather is glorious!)

Anyone making celebration cakes for the day, please feel free to drop in with a couple of slices for the Butchers!


Easter Bank Holiday Opening Times

Easter Bank Holiday Opening Times

22/04 Good Friday           08h00 – 15h00

23/04 Saturday                 07h30 – 5pm

24/04 Sunday                   CLOSED

25/04 Easter Monday       CLOSED

26/04 Open as usual…….

Hamper Prize Draw

Congratulations to Julie Penn on winning the draw for our fabulous hamper!
As well as a beautiful basket full of Robson’s finest goodies, Julie also received a voucher for the meat and deli counters.

Thanks to everyone who took part and also to the helpful customer who drew the winning ticket!

Something for the little ones…

My son Joshua loves these cute travel pasta shapes. The aeroplanes are his favourite!
We also have little teddy bears to tempt those fussy eaters.
All natural, made with durum wheat semolina, water and dehydrated spinach or tomato for colour.
Nothing else added!

The Black Bomber has landed

Black Bomber Cheddar When we had two requests for Black Bomber Cheddar in the same day this week, we knew we had to get some in to taste. We’re really glad we did! This award winning Cheddar is smooth, strong and creamy. Everyone who has tasted it in the shop so far has expressed delight at it’s deep smooth flavour. Very tasty!

The Little Black Bomber Cheddar is a brilliant addition to any cheese board or just have a wedge of it with honey roast ham, fresh bread and pickles!
This Welsh cheese is made from pasteurised cows milk and is suitable for vegetarians.
We have it in individual 200g Truckles or a wheel in the deli counter that we can cut to any size.

When you’re next nearby, pop in and have a taste!

Easter Opening Times

Good Friday: 8am to 2pm
Saturday 30th:7.30am to 5pm
Easter Sunday:CLOSED
Easter Monday:CLOSED
Tuesday: Open as normal!

Robson’s is Open!

Thank you so much to everyone who came along to look, talk and shop – we had a wonderful day on Saturday and are thrilled that you agree it’s high time the area had a butcher again.

We hope you had a chance to enjoy the fun outside – Celie doing facepainting for the kids, Oscar at the barbeque cooking our Plain Pork sausages, Basil and Garlic Italian Sausages and the Marinated Butterflied Leg of Lamb, (Yummy! – See the the recipe on our site) and Adrian and Kay sampling some of our deli condiments, chutneys and drinks.

The feedback from the flyers and the day itself has been fantastic and we look forward to seeing you again and chatting some more now that we have had a few days to settle in.

A huge and heartfelt thank you to our family and friends who pitched in to help with all the preparations, to Nan Robson for spending so much of the day with us and to everyone who left comments, emailed their support or popped in to encourage us.

Robson’s Grand Opening

Robson’s Grand Opening

A Date that will live on in Gastronomy.

Come sample some fantastic British produce and help us celebrate the opening of your new and exciting butcher and deli!

Bring the kids as there will be fun for them too and even Nan Robson will be there!

Can’t wait.

Under construction.

Under construction.

Mind the dust and rubble!

Barbecued Butterflied Leg of Lamb

This serves 6-8 hungry Robsons
(a family favourite) and works just as well roasted in the oven on a rainy day.


A medium leg of lamb
(about 2kg / 4-5lb bone in).

The butcher will remove the bone, Butterfly the lamb and score the outside for you. We will also give you the bag to marinade it in.




For the marinade:

1 tub (450g) natural yoghurt
2 tblspns ground cumin
2 tblspns ground coriander
1 tblspn mustard seeds – crushed
1 tsp ground turmeric
1 tsp ground paprika
1 tsp salt
1 tsp ground black pepper
Juice and zest of one lemon

Try this garlicky sauce which complements the lamb beautifully.

For the sauce:

200g natural Yoghurt
1 clove garlic finely minced
salt and pepper to taste 1 tsp honey
1 tsp lemon juice
1 tblspn chopped fresh coriander


Mix all the marinade ingredients together and rub generously all over the lamb. Place in the large bag provided or any covered container will do. Chill in the fridge overnight for the best results or at least 6 hours before cooking. To cook, remove from bag, wipe off as much of the marinade as possible and barbecue on a low to medium heat, fat side down for about half an hour. Turn occasionally and close the lid on your barbie, if it has one.

Serve finely sliced with a fresh summer salad, roasted sweet potato wedges and lemons to squeeze over the top.