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It's game on for autumn with pheasant, partridge and duck from the Cotswolds' famous shoots, plus we're raising a toast to the new season with some sensational new cyders and piles of autumnal pumpkins
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Perfect presents
When you need to say "Congratulations" or "Thank you" or "Get well soon" or even - dare we say it yet - "Merry Christmas", there's no gift like a beautifully-chosen hamper.
We're taking the hard work out of present shopping with our new Cotswold Food Hampers.
Filled with handpicked goodies for the most discerning foodies in your life, there are hampers for
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Champagne Charlies and gin queens, Cotswold food fanatics, craft ale connoisseurs, vegans and cider-drinkers - and everyone in between.
Own a business?
They make brilliant corporate gifts to say thank you to your most valued customers and suppliers, too.
Order now for Christmas and take the stress out of shopping.
Crates start from just £35, hampers from £45.
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Game on!
It's game season - and we're making the most of the bounty from our local shoots.
From pheasant to partridge, grouse to duck and some fabulous venison, we're busy stocking our butcher's counter with the very best of the season.
Call us before you come to make sure we've got what you're after, because it flies off the counter at this time of year!
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Competition time!
Who can resist a decorated pumpkin at this time of year?
We love a bit of halloween artistry, so we've created a family pumpkin carving competition.
Come and grab your pumpkin in the shop, create your spooky design using one of our free stickers and post your creation on our social media accounts, making sure you tag Fillet & Bone.
And while you're in the shop, dive into our trick or treat basket.
Our favourite design will win a very special bonus treat.
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Roots and beets
There's such an abundance of seasonal produce around at this time of year, from wonderful wild mushrooms to nutty celeriac, delicious beetroot to colourful squash.
We're passionate about selling only the freshest, seasonal fruit and vegetables, the majority of which are grown just a few miles from the shop. So pop in and see us for your five-a-day inspiration.
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This month, we're loving creamy celeriac mash served with the incredible venison and red wine sausages that Butcher Ben has been busy creating, using locally-shot game. Full of flavour, they're a tasty autumnal staple.
Or for a more indulgent dinner party dish, how about this recipe for venison loin, celeriac puree and wild mushrooms?
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Milk beef is here!
If anything epitomises the seasonality that Fillet & Bone is renowned for, it's the milk beef produced at Manor Farm in Twyford. A younger, more tender cut, it's halfway between veal and mature beef.
Healthy spring-born calves are left with their mothers, suckling milk and grazing on the rich pasture on the flood meadows of the River Cherwell until the autumn when they're weaned - and the result is deliciously succulent milk beef.
The beef travels no more than 20 miles from field to plate and it's only available for a few short weeks through selected butchers like us.
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Cyder days
Broadway Press is Britain's first commercial ice cyder producer - and we can't get enough of owner Michael's terrific tipples.
Made from the first, 'virgin' press of freeze-thawed apples, natural yeasts take hold and work their magic to create the unique taste.
Smooth, fruity and totally moreish, we stock two varieties, Original and Elderflower - and both are equally fantastic served with an autumnal ploughman's lunch.
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It's Vacherin season
Top of our cheeseboard wishlist at this time of year is always Vacherin Mont d'Or. Only available between now and May, it's a beautifully creamy cow's milk cheese made in the Swiss Alps.
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There are strict rules over the altitude at which the cows can graze, the grass they can eat and how long production can last.
It's why it's such a treat.
Try it with our gorgeous range of cheese biscuits, including gluten-free varieties.
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Curry favour
We've just celebrated National Curry Week and when the weather's this gloomy, there's nothing like a warming dish packed with delicious spices on the table. Auntie's Sauces are one of our favourite things - adding an Indian kick to almost any dish, but perfect with flatbreads and as part of a poppadom chutney tray.
They're with us for a tasting day this Saturday, so pop in for some of 'Auntie' Pannum's finest. She's been making them since the Sixties when she packed a suitcase and four children and left
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Delhi for Coventry. Believe us when we say they're fantastic.
If your preference is South East Asian curries, you might - like us - become rather partial to these beautifully-branded Nonya Secrets sauces.
From an authentic Rendang to red and green curry mixes full of lemongrass and chilli, they'll add a zing to your cooking.
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Spreading Christmas cheer
Campden Christmas Market is one of the most anticipated events of the year, when The Square is full of amazing stalls, live music and lots of festive cheer.
This year, it's on December 7 with the Christmas lights switch-on at 5pm. And best of all, our lovely 1953 Austin K8 van, Katie - pictured here with the team - will be serving Adlington Ltd free-range turkey baps.
More details to come across our social media channels and in the next newsletter, so watch this space.
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Copyright © Fillet & Bone 2019, All rights reserved.
Our mailing address is:
hello@filletandbone.co.uk
Fillet & Bone, High Street, Chipping Campden,
Gloucestershire, GL55 6AT
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