Offers & Promotions

Find the Golden Haggis

Find the Golden Haggis

 

Each of our Burns Night supper kits will contain a mystery gift hidden inside and one out of the 50 total kits available will contain the 'Golden Haggis' worth £50 in Turnbull's Vouchers!

Will you be the lucky one and find the Turnbull’s Golden Haggis? 

Celebrate Burns night in decadent style with our Burns Night Supper Box for two!

 

This ultimate mix of Northumbrian and Scottish produce ensures that you will have everything you need for before, during, and after your address.

 

Our Burns Night Supper Box is enough for two people contains our homemade Cock-a-Leekie Soup to start

 

Followed by Traditional Northumbrian Haggis, Whisky Gravy, and two side dishes of Neeps and Tatties.

 

To finish, there's homemade Cranachan as well as Oatcakes and a wedge of Darling Blue Cheese. 

Click here to pre-order
Read more
What is the signature dish of Northumberland? 🍴

What is the signature dish of Northumberland? 🍴

This week I want to let you into a little secret – but only if you promise not to tell anyone.
You see, the team at Turnbull’s have been working really hard on a new event, set to take place this September.
It will be a multi-fundraising event to raise thousands of pounds for local youth sports clubs while celebrating Northumbrian Food.
This week, however, in the midst of putting together plans for the event, a comment that was made on our social media intrigued me.
‘What's the signature dish of Northumberland?’



It set me thinking and I want to invite you to chime in too.
Wearing my Turnbull’s hat, I naturally want to put a Turnbull’s Pie and Northumberland Sausage to be on the list. I could be controversial and add Northumbrian haggis too.
But what else? Here’s my list so far:
  • Singing Hinnies
  • Pan Haggerty
  • Craster Kippers
  • Pease Pudding
  • Stotties
  • Fish & Chips


That’s my list so far. But have missed anything?

Over to you – I need your help.
I look forward to hearing your suggestions.



Read more
Proper Black Pudding

Proper Black Pudding

Black pudding is one of the most divisive ingredients out there. Turnbull’s Team of Butchers have been making our own award-winning homemade black pudding for decades.

Black pudding is made from Pigs Blood, which is mixed with fat and oatmeal, before being packed into casing. The sausage is then served boiled, fried, or grilled and cut into rounds, or crumbled into small pieces.

If you are a black pudding connoisseur or really want to give it a go, here’s three ways to utilise black pudding:

1) Serve it in Mash

If you’re not keen on tucking into thick slices of black pudding, stir a small amount of crumbled black pudding through mashed potato. This indulgent recipe can be adapted if you don’t feel like using quite so much black pudding.

Click here for recipe

2) Try it in a Stew

 

This hearty casserole is a take on Lancashire hotpot. The black pudding is combined with lamb, wholegrain mustard and a tasty gravy, topped off with sliced potatoes. Food doesn’t get much heartier than this.

Click here for recipe

3) Black Pudding & Sausage Frittata

Not only is this Sausage & Black Pudding Frittata simple to make, but it tastes delicious too! An easy, no-fuss midweek meal with top quality ingredients – what more could you ask for in a meal?

Click here for recipe

Our Butchers also use black pudding in a range of dishes, such as; Chicken Stuffed with Black Pudding, Black & White Lorne Sausage, and Pork & Black Pudding Sausage.

Why not give it a try today!



Read more
Burns' Night with Turnbull's

Burns' Night with Turnbull's

Everything you need to know about Turnbull’s Northumbrian Haggis!

Haggis is a savoury pudding that contains; sheep’s pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked.

While traditionally encased in the animal’s stomach, you can now
enjoy serving it in an artificial casing instead. We also have a vegetarian option where the meat is simply replaced with chopped root vegetables.

Did you know Haggis could actually be Northumbrian? 

The natives of Scotland won’t accept it, but we all know that Haggis definitely originated in the kingdom of Northumbria, which used to stretch from Edinburgh right down to Humber as far back as 700AD where the dish will have originated.

Leading food historian author, Peter Brears, has claimed that Haggis originated in the Northeast of England, and describes it as a “fine English dish” which was made throughout the country from as early as the 15th century.

Peter said that “the modern whisky- soaked image has been manufactured and owes more to romantic patriotism than historical reality”

Listing recipes that would have been common on coalminers tables of Northumberland, he made a claim which may have every true Scotsman take up arms — or at least his knife and fork. “Haggis is an English dish that the Scots decided they would take on when they decided they needed a national identity,” he said.

This is backed up by Historian Catherine Brown. She said that “she found references to the dish” inside a 1615 book called The English Hus-Wife. The title would pre-date Robert Burns' famous poem ‘To A Haggis’, which brought fame to the delicacy, by at least 171 years.

Haggis at Turnbull's Northumbrian Food

Turnbull’s have been making “Northumbrian” Haggis for over 100 years, when Bobby was asked to if he sold Haggis in his shop.  Now, the recipe is in the 6th generation of the family, each adding their own variation, and is created using only the finest ingredients. Including Northumbrian Lamb, oats, and our secret blend of seasoning. Our haggis has already been cooked and simply need to be baked, steamed or microwaved until it is piping hot.

We also prepare a range of Haggis Oven Ready Dishes if you are looking for something to try. Such as; Haggis Sausage, Haggis Beef Olives, Haggis Neeps and Tattie Pies & Balormal Chicken. You can also learn how to cook Haggis by unlocking Butcher Dan’s Recipe Vault.

For those of you planning on celebrating Burns’ Night at home why not try the complete Burn’s Supper Kit? Each Kit Contains:

  • Northumbrian Haggis
  • Oven Ready Neeps & Tatties
  • Homemade Whisky Sauce
  • Cock-a-Leekie Soup
  • Traditional Cranachan Dessert
  • Wedge of Blue Cheese
  • Oat Cakes
  • Copy of Robert Burn’s Famous Poem so you can ‘Address the Haggis’ at home!

Make your Northumbrian Meal complete with a bottle of Tácnbora from Ad Gefrin to 'Address the Haggis'

On the nose, notes of honey, vanilla, candied citrus peel and spices are backed up on the palate with the flavours of sultanas, cream soda and nutmeg. The finish lingers and coats the mouth with the tastes of honey, vanilla and sweet citrus.

The perfect pairing; Northumbrian Whisky & Northumbrian Haggis. Order the two together and save £3

Read more
Pork Pie History Lesson

Pork Pie History Lesson

History of the Pork Pie

A case of unintended consequences.

In the 1700s, Britain passed laws converting common land into the private property of large landowners. From this sprang a thriving dairy industry and, therefore, cheese making.

A waste product of cheese making is whey, which turns out to be a yummy addition to the diet of pigs. So, a pork industry developed and the good people ofound ingenious ways of preparing the meat. Hence—ta da—the pork pie.

Originally baked in a clay pot covered with a rough pastry, the pork pie evolved to resemble a ‘parcel’ of pastry wrapped around a pork filling. This allowed the pie to be carried whilst at work (agricultural workers, grooms, and hunt servants would often carry them), and the pastry case was discarded before eating. 

One of the oldest and most famous Pork Pie recipes we were able to discover was from Hannah Glasse's influential 1747 recipe collection included a recipe for a Pork Pie having a filling of layers of pork loin and apple, slightly sweetened with sugar, and filled with half a pint of white wine. By the 19th century sweetened fruit and meat combinations had become less common, and the raised crust pork pie took its modern form.

 This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
Read more
Loyalty Card

Loyalty Card

This Month's Offers

Double Points on Tuesday & Sundays 

 

 

Read more
Valentines Day with Turnbull's

Valentines Day with Turnbull's

All You Need Is Love... this Valentine’s Day

Whether it's that secret crush, partner for life or just your best friend, February 14th is the perfect day to show that special someone just how much you care, and as we all know; the key to someone’s heart is through their stomach!

Our expert team of craft Butchers have selected only the finest cuts of meat for you and your loved ones to enjoy this Valentine's.

 

FREE Steak Sauce with every two Steaks from 10th to 14th February. 

Whether you’re going all out with a showstopper like a Northumbrian Tomahawk Steak, or perhaps you’d like to try a luxury Beef Wellington. There is plenty to choose from, including:

  • 28 Day Aged Northumbrian Steaks
  • 14% off Italian Prosecco 
  • Flowers from Floral Gift 
  • Indulgent Desserts from the English Cheesecake Company

 

14% off Prosecco – Perfect for Valentine’s Day

 

Trevisana Prosecco D.O.C Vino

Trevisana Prosecco D.O.C Rose

Trevisana Prosecco D.O.C Vino (miniature) 

Fresh and characteristic, excellent length and persistence. The olfactory correspondence with what is perceived in the fragrance is interesting. 

 

 

Read more
Burn's Night at Turnbull's - Turnbull's Northumbrian Food

Haggis: A fine Northumbrian Dish?

The natives of Scotland won’t accept it, but we all know that Haggis definitely originated in the kingdom of Northumbria!

Leading food historian author, Peter Brears, has claimed that Haggis originated in the Northeast of England, and describes it as a “fine English dish” which was made throughout the country from as early as the 15th century.

Peter said that “the modern whisky- soaked image has been manufactured and owes more to romantic patriotism than historical reality”

Listing recipes that would have been common on coalminers tables of Northumberland, he made a claim which may have every true Scotsman take up arms — or at least his knife and fork. “Haggis is an English dish that the Scots decided they would take on when they decided they needed a national identity,” he said.

The Kingdom of Northumbria used to stretch from Edinburgh right down to Humber as far back as 700AD where the dish will have originated.

This is backed up by Historian Catherine Brown. She said that “she found references to the dish” inside a 1615 book called The English Hus-Wife. The title would pre-date Robert Burns' famous poem ‘To A Haggis’, which brought fame to the delicacy, by at least 171 years.

Haggis at Turnbull's Northumbrian Food

Turnbull’s have been making “Northumbrian” Haggis for over 100 years, when Bobby was asked to if he sold Haggis in his shop.  Now, the recipe is in the 6th generation of the family, each adding their own variation, and is created using only the finest ingredients. Including Northumbrian Lamb, oats, and our secret blend of seasoning. Our haggis has already been cooked and simply need to be baked, steamed or microwaved until it is piping hot.

 

We also prepare a range of Haggis Oven Ready Dishes if you are looking for something to try. Such as; Haggis Sausage, Haggis Beef Olives, Haggis Neeps and Tattie Pies & Balormal Chicken. You can also learn how to cook Haggis by unlocking Butcher Dan’s Recipe Vault.

For those of you planning on celebrating Burns’ Night at home why not try the complete Burn’s Supper Kit? Each Kit Contains:

  • Northumbrian Haggis
  • Oven Ready Neeps & Tatties
  • Homemade Whisky Gravy
  • Cock-a-Leekie Soup
  • Traditional Cranachan Dessert
  • Wedge of Blue Cheese
  • Oat Cakes
  • Copy of Robert Burn’s Famous Poem so you can ‘Address the Haggis’ at home!

The Haggis and Burns Night

Burns Night is a celebration of Poet, Robbie Burns. Know as 'Burn's Supper', these feasts are held on the poet’s birthday, 25th January.  A Burn's Supper traditionally consists of; Haggis, Scotch Whisky and readings of Burns’ poetry. He famously wrote: “Address to a Haggis” which names the Haggis as “Great chieftain o’ the puddin-race!”

Read more
Friday Night is Steak Night

Friday Night is Steak Night

Free on Fridays... 

Free Steak Sauce when you buy any Two Steaks From our Friday Night Steak Menu! 

Butcher Dan’s Tips... 

1) Bring your steak to room temperature, remove from your refrigerator 30-45 minutes before cooking. 

2) Make sure your pan is really hot to sear the steaks, giving them colour and flavour. 

3) Learn to cook by touch - see Dan’s video on Turnbull’s Butchers YouTube Channel, how to cook the perfect steak. 

4) Rest your steak after cooking for as long as you cooked it, covering it with foil shiny side down. 

5) Practise makes perfect, the more you do it, the better you get. 

Why are Turnbull's Steaks so good?

All steaks are sourced by Turnbull’s master butchers through the local auction mart in Acklington or directly from our connections to local farmers. 

The beef is produced on the rich and fertile grazing pastures of the North Northumberland coastline. 

This method of buying gives Turnbull’s steaks complete traceability. 

The steaks are hung for 18-21 days, allowing the beef to mature for taste and tenderness, before being trimmed and hand cut by our team of skilled butchers to create the perfect steak. 

So why not give your loved ones the steak they desrve and share our passion for great Steak.

Cooking Guidelines 

Heat a tablespoon of oil in a frying pan until very hot then add a couple of knobs of butter. Fry your steak to your liking (see the table below) then remove from pan, cover in foil (shiny side down) and rest for as long as you cooked it. Serve with vegetables of your choice and your Turnbull’s Steak Sauce 

All steaks are sourced by Turnbull’s master butchers through the local auction mart in Acklington. 

The beef is produced on the rich and fertile grazing pastures of the North Northumberland coastline. 

This method of buying gives Turnbull’s steaks complete traceability. 

The steaks are hung for 18-21 days, allowing the beef to mature for taste and tenderness, before being trimmed and hand cut by our team of skilled butchers to create the perfect steak. 

So why not give your loved ones the steak they deserve and share our passion for great steak. Love Food, Love Local! 

Entrcote, Rump, Ribeye and T-Bone 

Rare 

2½ Minutes per side 

Medium 

4 Minutes per side 

Well Done 

6 Minutes per side 

 

 Fillet Mignon 

Rare 

3 Minutes per side 

Medium 

4-5 Minutes per side 

Well Done 

5-7 Minutes per side

Read more