We sell only British meat which is mostly bought direct from local farms.
We also sell many award-winning products - homemade sausages, home-cooked meats, home-made pies and ready meals, excellent free-range eggs and much more. We aim to always provide the best level of service whether it be for a few small items or a very large order
We have been awarded Q Guild status, which recognises us as leading quality butchers in the UK. As one of a very select few in the South West to have been awarded the title, we feel privileged to be held in such esteem. Providing our customers with meat of superior quality is our absolute priority, and we take a number of steps in order to ensure this supremacy.
Over the years we have built and maintained solid relationships with established local farmers, and to this we owe a great deal of our success. We take pride in the absolute traceability of every cut of meat to leave our shops – whether beef, lamb, pork or anything else – because we are safe in the knowledge that all animals have been grazed on a traditional local farm, then matured and prepared by our skilled and knowledgeable staff.
To us, obtaining great-quality, local produce, always takes precedence over price. For that reason, we ensure the livestock we purchase from our farms have been reared in a free-range environment, to our own requested specification, using authentic and long-established farming methods.
Our choice of premium livestock is complemented by our considerable knowledge of maturing – we have learned the precise timing and technique each animal requires in order to produce meat of superior taste. Dry-aging our beef and lamb on the bone and dry-curing our pork to create Cornish bacon and sausages of the highest quality offers a truly unique distinction rarely found in today’s farm retailers.
We believe the future of quality traditional meat sales should lie in the hands of those who are involved in the process from beginning to end, ensuring not only traceability, but a superior eating experience through the use of conventional butchering skill and methods.