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Devon Roses' Newsletter (E-Zine)

Devon Rose Newsletter
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 January 2015
Dear Richard,  

Welcome to 2015.

Here at Devon Rose we hit the new year with a enormous sense of optimism. After a tremendous Christmas and 2014 we have some of the best names in the industry lining up to talk meat in 2015.

You can now enjoy Devon Rose sausages, bacon and ham in in so many locations nationwide I can't begin to tell you how proud I am. 

We are still looking to work with those smaller food groups that have an active interest in real local, honest, clean meat. If you know of anyone in particular please send me on an email. Micro groups, clubs and friends who might fall under the radar of the big boys are of genuine interest to us.


Finally, I have to thank you, our followers for your consistent support. The family really does feel connected to each and everyone of you.

Happy eating with our love

Basil, Mary & Richard & The Devon Rose family.
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January Prize Draw & Free Sausages
Are you our winner this month?
Each month we will randomly choose a winner and that person receives a free hamper. Click here to see if its you!

Even if its not you you can still benefit with a special offer of free sausages just for visiting the prize draw page.
2015 Make it Paleo
Revert to type 
 A good deal of our clients are "clean diet" consumers. Equally a number of clients use us because of our welfare standards. Almost all of our clients stay with us becuase of the taste and eating quality.
For those that have been following the blogs you may have noticed various new terms creeping in. For example Paleo or Primal, particularly in our tweets. But what is Paleo?


I like to refer to Robb Wolf who is a former research biochemist. In his words "Paleo is the healthiest way you can eat because it is the only nutritional approach that works with your genetics to help you stay lean, strong and energetic! Research in biology, biochemistry, ophthalmology, dermatology and many other disciplines indicate it is our modern diet, full of refined foods, trans fats and sugar, that is at the root of degenerative diseases such as obesity, cancer, diabetes, heart disease, Parkinson's, Alzheimer's, depression and infertility".


In essence the Paleo way of eating advocates consuming lean proteins, loads of vegetables, healthy fats from nuts, seeds, avocados, olive oil, fish oil and grass-fed meat and fruits.
It excludes dairy, grains, processed foods and sugars, starches and alcohol.
Why does it work? The general premise is that our bodies have not changed since paleolithic times and we have not evolved to digest the foods modern farming has made available.  Far from being faddy it concludes that it is the more recent reliance on processed sugars and grains which are the novel foods and eating a diet which is closer to that which we are naturally evolved to eat is more beneficial to our wellbeing.
During 2014 I will include in our newsletters the latest thinking on what this could mean to you and your family.
A Burns Supper
Despite current tradition Burns suppers can be held at any time in the year although recently the meal tends to be held around the poets birthday. In fact the original suppers were actually held to commemorate Burns death in July.
Haggis is the traditional dish often eaten on Burns night. There is a lot of confusion as to what a haggis is actually made of. Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock. The actual recipe varies from butcher to butcher, however what is true is the haggis pre dates Burns by a long period so much so that the first known mention of this venerated dish comes not from Scotland but from Lancashire in 1430.  But before the English lay claim to the origins it was actually the Romans who were noted for using offal and oats cooked in natural skins.
In any event, it is accepted that the Scottish produce the finest haggis and as the longest supporters and producers of the product can rightly claim it as their own. 
This weeks tasty recipe. Chinese Peppered Duck Breasts
Chinese Peppered Duck BreastsThere's nothing better than free range duck breasts, except when they are treated to a flavour which tips the tongue into overdrive. Read More
Outlet of the Month: Canteen Restaurants
Good secrets are hard to keep

Canteen = 4 award-winning London restaurants. Great British food = honest food, nationally sourced, skilfully prepared and reasonably priced. Fay Maschler / Evening Standard I can't remember feeling quite so enthused and invigorated by a catering venture - saying to myself, "here is progress". AA Gill / The Sunday Times This was not just a good menu. But actually an improvement on most other menus Observer Food Monthly 'BEST UK RESTAURANT' 'BEST OF BRITISH' 'BEST BREAKFAST' London Restaurant Guide 'BEST NEWCOMER' 'BEST BRITISH' Which? Good Food Guide 'LONDON RESTAURANT OF THE YEAR' Read more

4 Ways To Save On Your Meat Costs
Save MoneyWhy spend more?
We know times are tough and so what better time to make the most of our hot tips on saving some serious money on your meat buying. We have 4 excellent ways to help your pound go that little further. Read On

Devon Rose Charter

We work on the basis of purity, taste and eating quality under a stringent welfare policy. We are proud of what we do and the promises we make to both our retail and wholesale clients. You can read more about of very special methods here. 

Save 15%
Recommend a friend and both you and your friend save 15%. Send us an email and ask your friend to send us one. Then when you make an order and as long as your friend is a new client to us you will both benefit.
Regards Richard