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NOTE: Due to current UK/EU border restrictions we are unable to ship to Europe for the time being.
We are still open for business, though we have made changes within both our office and our warehouse to protect both our workers and our customers.All office staff are working from home as per government guidelines. We are running a skeleton of essential staff to both make our biltong and distribute it from our warehouse and specific safety measures have been put in place.
Based on the above we are running a slightly reduced service from our warehouse to protect our staff during the COVID 19 outbreak and ensure that we don't have to close the warehouse down.
This means that we are only dispatching items at midday on Monday, Wednesday and Friday. All orders before 11am on any of these days will be dispatched on that day, otherwise they will go with the next dispatch.
Due to the outbreak of COVID-19 the majority of our UK orders are still arriving within 2-3 working days of dispatch but some deliveries are taking slightly longer. We appreciate your understanding during these tough times.
Due to the outbreak of COVID-19 the majority of our European orders are still arriving within 4-7 working days of dispatch but some deliveries are taking slightly longer. We appreciate your understanding during these tough times.
Thanks so much and keep safe.
Harry & Jack Mayhew
Venison is arguably a lesser known meat here in the UK but its popularity is growing. And for good reason. Want to learn more about venison? We’ve broken down the top 3 health benefits of venison just for you. You lucky thing.
Philip Lymbery, the Global Chief Executive of Compassion in World Farming and Ember brother Jack had a chat about their shared mission and passion to end factory farming.
You may have heard this term buzzing around more lately. But actually, there’s nothing new about it at all. Want to know more? Have a read and we'll get you up to speed.
Over the summer we visited Jonny and Rachael Rider’s farm in Devizes (socially distanced, of course). These guys are taking huge measures to ensure the beef they produce is grown in the highest welfare environment - one that supports nature and the planet.
Can you believe we're three years old? How time has flown. We want to say a massive thank you to all of you that have joined us on our journey and here's to three more!
Read on to find out our best moments
In honour of National Read a Book Day, Harry and Jack wanted to share their thoughts on a few books that break through the noise on what is best for our health and the planet.
It’s always nice to learn about how your favourite food is made. Makes things even tastier, don’t you think? So allow us to tell you a little more about what goes into crafting every piece of Ember biltong - all the way from farm to snack.
Here, we drill down into some common myths surrounding meat and health, to make your choices a little simpler and your conscience a little clearer…
Harry and Jack discuss biltong, new products and the future of Ember.
Ever wondered where biltong comes from? Or what actually is the difference between biltong and beef jerky? Let us break it down for you...
We’ll be explaining all the ways biltong differs from beef jerky, so that when you’re next pursuing the snack aisle, you know exactly what to pick up.
We know 2020 hasn’t been the best year of all time so we feel it's important to celebrate where we can. Last week we were handed not one, not two but FOUR Great Taste Awards! Read on to find out which products were winners.
In recent years beef jerky went through the wringer for being processed. But beef jerky is actually a better snack than many ‘healthy’ foods on the market.
