Premium Tuna Steaks

Fresh, versatile, and packed with flavour

Our tuna is ideal for pan-searing or enjoying raw — beautifully meaty, clean-tasting, and incredibly easy to cook.

Pan-Seared (Simple & Stunning)
Keep it minimal to let the tuna shine. Season with salt and cracked black pepper, add a drizzle of olive oil, and heat a heavy skillet until smoking hot. Sear for 1–2 minutes per side for a rare, melt-in-the-mouth centre. Finish with our Village Greens chilli and lemon butter for a gentle heat and citrus lift.

Japanese-Style Marinated Tuna
For a flavourful twist, try a quick marinade of soy sauce, fresh ginger, garlic, and a dash of sesame oil. Marinate for 15–30 minutes — just enough to enhance the tuna without overpowering its natural flavour.

Raw/ Sashimi Style

Slice thinly using a sharp knife for clean elegant cuts.

Serve well chilled for the best texture.

Perfect with soy sauce, wasabi, pickled ginger, or a light citrus dressing.

Fresh, sashimi-grade tuna is wonderfully versatile -enjoy it bold and simple, raw or just kissed by heat.

Scottish Salmon

Exceptionally fresh, rich and full of flavour

Our Scottish salmon is perfect for simple cooking that lets it’s quality shine.

Pan-Fried Crispy Skin Salmon. Pat the skin dry and season generously. Cook skin-side down in a hot pan with a little oil until golden and crisp. Flip and cook for 1-2 minutes to finish. Serve with Village Greens chilli and lemon butter for a bright, buttery finish.

Whether baked or pan-fried, simply melt the chilli and lemon butter over the salmon just before serving. It adds a rich, zesty kick that pairs beautifully with the natural sweetness of the fish.

2x200g Scottish salmon fillets + Village Greens Chilli and Lemon Butter £15.00

You can now add our Christmas cheeses to your orders. They are all dated into next year so perfect if you want to get ahead.

Our Christmas cheeses for you to choose from –

Snowdonia Truffle Trove cheese, which luxuriously combines Italian Black Summer truffles with extra mature Cheddar encased in pure white wax, the cheese has a distinctive earthy aroma and a perfectly balanced flavour, with undertones of wild mushroom and hazelnut leading to notes of garlic, £7.00 150g truckle.

Cricket St Thomas Brie, rich and creamy with a soft edible white rind. A British alternative to the famous French classic, with a notable flavour difference which is the result of its local milk and production process.

Montagnolo a very mild blue and creamy cheese from Germany, It is made with triple cream and has just a hint of blueness in its flavour. The cheese itself is intensely buttery with slight spicy undertones and a hint of salt. It has all of the creaminess of a ripe brie sitting alongside the delicate bite of a blue cheese.

Colston Bassett Stilton is now available approx 250g £9, Colston Bassett Dairy is the home of traditional Stilton, their dairy has been making outstanding cheese for over one hundred years. The farming co-operative which was first established in 1913, is still in operation today. The Dairy developed from the vision of a local doctor, Dr William Windley – and they continue to make their cheese in the traditional way, using milk from local farms – all within 1.5 miles of the dairy in the Vale of Belvoir.

We have found the most delicious Lychees this morning, large, fragrant and juicy 200g (approximately 8 fruit) £4.00

Fresh cranberries have arrived, perfect for freezing ready for Christmas £3.20 for 340g fresh from Wisconsin USA, Cranberries are grown on 21,000 acres across 20 counties in Wisconsin. The sand and peat marshes in central and northern Wisconsin create the perfect growing conditions for them. 

We have a delicious very easy Cranberry sauce recipe which can be made and frozen. Just one more Christmas job out of the way.

Cranberries are not just for cranberry sauce, add to cocktails or champagne, delicious in cakes and muffins, add to apple crumble. 

We will also be making our Cranberry Croissants from next week.

Shin Beef and Red Wine Tortelloni – This special  Tortelloni is filled with slow-cooked ox cheek (a premium and lean cut of beef) marinated in red wine and then slowly braised to ensure the most incredible depth of flavour and melt-in-your-mouth texture.

Spinach & Ricotta Ravioli – Spinach & Ricotta Ravioli is the most traditional and well-known Italian variety of ravioli. The delicious and creamy filling is made from scratch in the La Tua’s London kitchen by cooking whole spinach leaves with a bit of garlic and then adding fresh ricotta cheese and Italian grated cheese. This filling is a firm favourite which is only reflected by the number of awards it’s acquired. We suggest serving up with olive oil and Parmigiano Reggiano or gently coating with a Sage Butter Sauce.

Pumpkin & Ricotta Tortelloni -This filling is made by oven-roasting pumpkin, then add delicate ricotta cheese, Italian grated cheese, and a touch of nutmeg. Try this Pumpkin & Ricotta Tortelloni with Village Sage Butter  and Parmigiano Reggiano for a restaurant-quality dining experience! Suitable for vegetarians. Suitable for freezing.

Beetroot & Ricotta Ravioli -The filling is made with fresh beetroot roasted in the oven and mixed with delicious French goats’ cheese in order to achieve a great balanced taste and recreate a traditional British combination in pasta! It also has an intense burgundy color that comes across the pasta to make an amazing presentation! Try it with simple Oil and Parmigiano Reggiano.  A very simple combination that becomes a real treat! Suitable for Vegetarians.

A fresh fillet of salmon cooked perfectly then basted with our Chilli and Lemon Butter -doesn’t come any easier of any tastier.

Two 200g fillets and a 50g pot of Chilli and Lemon Butter £14.60

Don’t forget alongside our weekly quality fruit and veg box we have an exceptional variety of fresh fish which we source daily.

This week we have fresh cod, salmon, plaice, sea bass, fresh dressed crab, scallops, naturally smoked Undyed haddock, Manx kippers, Smoked salmon.

We also have a selection of frozen seafood including raw king prawns, cooked cocktail prawns, squid tubes and a seafood cocktail mix.

Our cheese of the week Camembert D’Isigny, made with micro filtered, unpasteurised milk. 

This  Camembert comes from the Normandy terroir, in the heart of the Cotentin and Bessin Marshes Regional Natural Park, and is made exclusively from the finest Normandy milk, which is exceptionally rich in fat, protein and vitamins. The D’Isigny co-operative pay particular attention to each stage of production, to ensure that their Camembert cheeses are of impeccable consistency and quality.

250g £7.50

This camembert is perfect for baking. Just unwrap and place back into it’s wooden box or into a camembert ramekin. Score the cheese into diamonds. Slice 2 cloves of garlic and press into the cuts of the cheese. Drizzle 1 tbsp honey, add 2 tsp thyme leaves and 1/2 tsp salt over the cheese. Bake for 15-18 mins.