Newitt’s Direct


Newitt's DirectOur new sandwich van will be hitting the streets in and around Thame this month. We’ll be bringing fresh sandwiches, salad boxes, pies, sausage rolls, hot dogs and other tasty treats to workplaces each working day. Listen out for our catchy ringtones including the Benny Hill theme tune, Hawaii 5-0 and The A Team.

To find out more about Newitt’s Direct, joining our mailing list at

Thame Food Festival 2015

England’s Best Steak Pie

M Newitt & SonsWe’re celebrating after achieving an award to recognise excellence at the prestigious EBLEX Quality Standard Mark Excellence Awards held in London on Wednesday (22 April 2015).

EBLEX, the organisation for the beef and lamb industry, introduced the Awards for 2015 to recognise and reward quality, innovation and excellence in beef and lamb production. It comprises three competitions, which assess different aspects of quality steak production: ‘England’s Best Sirloin Steak 2015’, ‘England’s Best Innovative Steak 2015’ and ‘England’s Best Steak Pie 2015’.

M Newitts & Sons Ltd entered its ‘Traditional Steak Pie’ into England’s Best Steak Pie 2015 and was crowned the winner of the ‘Retail’ category.

Although narrowly missing out on the ‘Overall Winner’ title, M Newitt & Sons Ltd did incredibly well to be crowned the category winner and beat off tough competition to do so.

Pies from multiple retailers, butchers’ shops and foodservice operators from across the country were entered into the competition to find England’s Best Steak Pie. After a rigorous judging process, only the most outstanding products achieved a gold award, and the highest scoring six made it to the final.

Hugh Judd, competition organiser and foodservice project manager for EBLEX, said: “We launched the Quality Standard Mark Excellence Awards to find the very best steak products in the country and I believe we have done just that!

“The variety of high-quality, innovative and added value steak products entered into all three of the competitions was impressive, and those that achieved awards were very deserving. We wish M Newitt & Sons Ltd every success in the future and hope the company enjoys celebrating its achievement with their customers.”

Newitts’s Running for National Pie Award

Gold Award Steak PieM Newitt & Sons are in the running to be crowned winner of ‘England’s Best Steak Pie’ competition for 2015!

The competition, which is run by industry body EBLEX, sets out to find the very best steak pie products on sale in England. Butchers, supermarkets, catering butchers, manufacturers and foodservice operators from across the country were invited to enter pies made from either quality assured beef, lamb, veal or mutton.

There were two categories for entry, ‘Retail’ and ‘Foodservice’, and M Newitt & Sons Ltd is a finalist in the ‘Retail’ category with its ‘Traditional Steak Pie’, one of just 14 steak pies to achieve a Gold Award in the competition.

As a finalist, M Newitt & Sons Ltd now stands a very good chance of being crowed the winner of the Retail category. One of the two category winners will also go on to be crowned ‘Overall Winner’ of the competition and will take home the much sought after title of ‘England’s Best Steak Pie 2015’.

Competition organiser, foodservice project manager for EBLEX, Hugh Judd, said: “The standard of entries in this year’s competition was very impressive – the judges had a tough time to decipher the very best. The six steak pies that made it through to the final are shining examples of how using high-quality ingredients can make a steak pie stand out from the rest – just getting this far in the competition is a real achievement! M Newitt & Sons Ltd’s ‘Traditional Steak Pie’ is now in with a chance of being crowned ‘England’s Best Steak Pie’ and I wish them the very best of luck.”

Launched in 2011, EBLEX’s England’s Best Steak Pie competition runs on alternate years with England’s Best Burger Challenge, making 2015 the third time the organisation has conducted its search for the best steak pie in England.

This year, England’s Best Steak Pie will form part of the newly launched EBLEX Quality Standard Mark Excellence Awards 2015 – alongside the ‘England’s Best Sirloin Steak’ and ‘England’s Best Innovative Steak’ competitions. The awards were formed by EBLEX to recognise and reward steak products that deliver excellent eating qualities and the highest level of customer satisfaction both in and out of the home.

The Retail and Foodservice category winners and the ‘Overall Winner’ of England’s Best Steak Pie 2015 will be announced on 22 April 2015 at the EBLEX Quality Standard Mark Excellence Awards in London.

Supporting UK Diary Farmers

Farm fresh milk and cream in ThameWe’re delighted to announce that we’re now stocking a full range of milk and cream from Buckinghamshire dairy farmers, Laceys Family Farm.

Laceys’ herd of pedigree Guernsey cows produce delicious farm fresh milk and cream. It’s both pasteurized and unhomogenised (meaning cream rises to the top!). Milk is available in 500ml, 1L and 2L.

Not only does Guernsey milk taste great, it’s also better for you. Compared to normal milk, Guernsey milk contains 12% more protein, 33% more vitamin D, 25% more vitamin A and 15% more calcium.  It also contains 300% more Omega 3 than regular milk.


Medals galore at Q Guild Smithfield Awards

Newitt’s of Thame had a afternoon to remember at the Smithfield Awards on Thursday 13th November, winning Gold & Silver Medals for 8 of the 9 products entered into this years competition.

The Gold Medal Winning Products are:

  • Green Back Bacon
  • Smoked Back Bacon
  • Long Crendon Black Bacon
  • Steak Ale & Stilton Pie

The Silver Medal Winning Products are:

  • Oxfordshire Sausages
  • Gloucestershire Sausages
  • Long Crendon Streaky Bacon
  • Chicken & Ham Pie

Butcher to country’s top chefs helps to provide festive treat for Thame Community

Tom Newitt, Kathy Thomas, Robert Probert

Left to right: Tom Newitt, Kathy Thomas, Robert Probets

Thame’s elderly residents are in for a festive treat this year, thanks to the town’s award-winning butcher M Newitt & Sons.

The family butcher, celebrating 50 years in business next year and supplier to top chefs including Raymond Blanc and Jamie Oliver, is donating tasty turkeys and delicious homemade Christmas puddings for a festive feast for 60 people organised by Kathy Thomas of Community Christmas Thame.

Diners at Raymond Blanc’s Le Manoir Aux Quat’Saisons and many of the country’s leading restaurants frequently sample Newitts of Thame’s special cuts and traditional recipes. The family-run business, opened in 1965, has also won numerous awards for its outstanding products and service, including the Britain’s Best Butcher’s Shop Award.

Tom Newitt, who runs the business with his mum Susan and wife Angie, said: “Community Christmas Thame is doing a wonderful job of bringing some festive cheer into the lives of people who otherwise might miss out on the traditional Christmas lunch.

“We’re absolutely thrilled to be playing a part in their celebration and hope everyone who comes along this year enjoys their dinner, especially the Christmas puddings which mum makes to her own special recipe every year!”

Organiser Kathy Thomas is delighted that Newitts have pledged to support the event.

“It’s wonderful that so many local companies including Newitts sponsor our Christmas lunch. It’s a nice way to polish off the year, and we know that everyone who has joined us previously has thoroughly enjoyed the event with many lasting friendships being made over dinner,” she said.

This will be the third Community Christmas Thame event organised by Kathy, helped by a growing army of volunteers and local companies including Newitts, The Birdcage pub in Thame, and Thame Welfare Trust.

“Word is spreading about our event, which is open to any of the elderly residents in our community who are faced with the prospect of spending Christmas Day on their own. And we’re also keen to hear from anyone who’d like to help out for a couple of hours, or with preparations, transportation and delivery of meals to those people who simply can’t join us but would like to share our Christmas meal,” said Kathy.

If you would like to join Community Christmas Thame as either a volunteer or a guest then please call 01844 217413 or contact Kathy via the website or Facebook, Twitter or Google+ .



Butchers Bid For Glory

Top-class butchers from Oxfordshire are battling to bag honours in the Q Guild Smithfield Awards, their annual high profile product evaluation competition.

A total of 479 products from 54 Q butchers nationwide, virtually half of the national membership, have been entered for this year’s sizzling showcase.

There are eight product categories – sausages, burgers, ready to eat meat and roasts, bacon and cured products, pies and bakery – both hot and cold – kitchen ready products, and ready meals, a new addition this year to reflect the great variety of products offered by Guild members.

M Newitt & Sons, of Thame, is well represented with nine products – Oxfordshire Sausage, Gloucestershire Sausage, Green Back Bacon, Smoked Back Bacon, Long Crendon Black Bacon, Long Crendon Black Streaky Bacon, Steak, Ale & Stilton Pie, Steak Pie and Chicken & Ham Pie.

All entrants will be hoping to pick-up gold awards, all of which will qualify for standalone top-rated diamond awards given to individual product category winners, along with EBLEX awards for the best English beef and lamb products, BPEX awards for the best English pork and bacon products, plus Quality Meat Scotland awards for the best Scotch beef and lamb products.

In addition, an overall Smithfield Awards supreme champion will emerge – and earn the bragging rights that go with this ultimate accolade!

Judging by panels of food and meat industry enthusiasts has now taken place and awards will be announced and presented at the Butchers Hall in Smithfield, London, on Thursday, November 13, by Matthew Fort, food and drink editor at the Guardian for over a decade, author of several award-winning books on food, and expert judge on the popular TV series, The Great British Menu.

Product innovation is a key activity in the Q Guild, whose 110 members across Britain are at the elite end of the retail butchery sector.

Q Guild national chairman, West Yorkshire butcher Brindon Addy, said: “The Smithfield Awards are a true and stringent test of the vast variety of products hand-crafted by our members nationwide, who represent the cream of Great British butchery.

“They have an opportunity to win some of the meat industry’s most prized accolades and this year is one of the biggest entries we have had for quite some time.”