Delivery Costs

We charge the following rates for Delivery:

£0.00 - £15.00 = £5.95

£15.01 - £30.00 = £6.60

£30.01 - £49.99 = £7.95

FREE delivery on orders over £50!

Time

Orders are only shipped Monday to Friday (no Bank Holidays) and should be sent via next day delivery with 1 hour time slot. If you require a specific delivery date (or order type), please email us on hello@flavrbox.com and we will make arrangements.

Method

We use Interlink Express to ship all our orders.

Returns

We want you to be completely satisified with your oder. In the event that an item is damaged, faulty or fails to meet your expectations, we will replace the item or offer you a full refund, provided that you inform us of the problem within 7 days of delivery. See our standard Terms & Conditions for more information.

If you still have questions, please check out our FAQ or send us an email at hello@flavrbox.com.

About out Meat

Our meat is sourced from our friend Tim Hoare of Adsdean Farm, in Funtington, here in West Sussex. For over 50 years, Tim's family have been raising cattle using traditional methods and good husbandry. The calves are reared in straw yards then go out to grass in the summer.

Tim shares our passion for quality and excellence, which starts with his animals and ends with our biltong. This local partnership enables us to offer you the finest biltong you will ever eat. And that claim includes comparisons from our homeland of South Africa!

So sure are we of our claim, we put our money where our mouth is. If you don’t like it, just send it back and we will refund the entire amount, including your postage!

Our Secret Recipe

Well, it is a round about story, but a good one. My Dad Keith, bought the family house of the Cullinan family, who owned the Great Kimberley diamond mine. He then turned it into the famous Partridge Restaurant, frequented by presidents and dignitaries from around the world.

When my Dad’s head chef, Willem Van de Ploeg retired, he went to live in the middle of the desert in South West Africa, where he still lives today, painting in oils for the tourists.

People would trek over 60 kms to his little homestead not only for his art, but for his famously delicious biltong. He is weather beaten now and looks much like a piece of his own biltong, and he has been faithfully making it using the same recipe for over 40 years. Willem graciously shared his secret with my Dad, who in turn has shared it with me.

I bring these flavours and this incredibly valuable secret blend of spices to the Chichester Biltong Company. One thing is certain, Willem’s recipe will remain a secret, locked securely in our vault. But please feel free to enjoy the fruits of his labour and ours.