Jack Wood Butchers Awarded with Healthier Options Takeaway (HOT) Merit

We are one of just four local businesses who have become the first in Broxtowe Borough to be awarded a new Healthier Options Takeaway merit as part of a scheme launched by Nottinghamshire County Council to promote healthier eating.

Group Photo 

So what does our HOT merit mean to you?

We are committed to ensuring that healthy food options are available and have looked at our menu and cooking methods to provide a healthier choice for you.

Ask us about the changes we’ve made, we can also suggest options to help you make  healthier choices.

More information can be found at:


A Simple Beef Wellington Recipe

Beef Wellington


The Beef:
1 kg of our English Whole Fillet of Beef (trimmed and cut from the middle of the fillet to give you equal thickness from end to end).

¼ bunch of thyme, fine sea salt and freshly ground black pepper

For the Duxelles:
55g/2oz butter
1 clove of garlic, finely chopped
500g/1lb 2oz flat field mushrooms, finely chopped
a few drops of olive oil
1 tbsp finely chopped parsley

For the ‘Wellington’:
English mustard, to taste
500g/1lb 2oz block puff pastry
1 egg, lightly beaten, to seal the pastry
melted butter, to glaze

Preparation method:

Preheat the oven to 180C/350F/Gas 4.

Season the beef with the thyme, sea salt and pepper and rest for 30 minutes.

Heat a pan and sear each side of the beef until golden brown.

Allow to cool to room temperature.

For the Duxelles, sweat the butter, garlic and mushrooms in a pan over a low heat until all the moisture evaporates.

Add the olive oil and parsley, and season to taste.

Remove from the heat and allow to cool to room temperature.

Smear the beef with an even coating of English mustard.

Lightly dust a sheet of baking paper with flour.

Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry.

Place the pastry so the longest half is facing you.

Spread the Duxelle mixture evenly over the half of the pastry closest to you.

Place the beef on top of the mushroom mix.

Roll the beef up in the pastry, leaving a slight overlap of 3cm/1¼in.

Brush this with beaten egg and seal.

Trim the ends of the pastry so they are flush with the beef.

Cut a sheet of baking paper to the size of the beef Wellington.

Place the beef Wellington on the paper, lightly brush the top with melted butter and refrigerate for 30 minutes.

Put the beef Wellington in the oven and cook for 25 minutes or until dark golden in colour.

Serve with steamed spinach or roast vegetables of your choice.

Recipe courtesy of www.bbc.co.uk


Brunch Burger Recipe

Having a lie in over the weekend and will it be too late for breakfast? Try this delicious brunch recipe!



You’ll need:

1 English muffin

2 of our Handmade Beef Burgers

3 slices of our *New* Smoked Bacon

1 of our Free Range Eggs

2 burger sized slices of our cheddar cheese

Half an avocado

Mustard, mayonnaise, hot sauce, ketchup, etc

Feel free to add or omit ingredients to suit your tastes!


1. Cook the burgers over medium heat.
2. Once the burgers are cooked, top them with cheese and place them under your preheated grill together with your sliced muffin.
3. Cook the bacon and egg in the pan.
4. Slice up your avocado.
5. Remove toasted muffin and smear with sauce of your choosing.
6. Top with one burger.
7. Add a layer of crispy bacon.
8. Add hot sauce/ketchup.
9. Add 2nd burger.
10. Top with fried egg.
11. Top it off with the avocado and remaining muffin.

Voilà – The perfect weekend brunch!

Photo and recipe courtesy of www.thelondoner.me

23/11/14 – Quality Standard Mark Scheme Result

Following a recent visit from the independent certification body (PAI), we are pleased to announce that we successfully passed the Quality Standard Mark Scheme audit!

Audit Certificate

22/05/14 – Winner of our Facebook “Share, Like & Win” Competition.

Chicken Fillets WinnerHere is Richard Dolan being presented with the Chicken Fillets that he won in our Facebook Share, Like & Win Competition. Well Done!  Many thanks for those that took part in Liking and Sharing. We’ll hopefully be doing another competition next week, so keeps your eyes peeled.