Award Winning Butchers

Our butchery is the heart of the shop. The beef begins in our own fields — Limousin, Charolais and Belgian Blue cattle reared on cereals grown right here on the farm — and ends at a counter manned by butchers who have spent a lifetime at the block.

Steve, our first full-time butcher, joined in 2005 and is still with us. Beef is matured in our Dry Ager cabinet, deepening flavour and tenderness the way it should be done — slowly, with patience.

From dry-aged steaks and traditional roasting joints to our own sausages, burgers and dry-cured bacon, everything is prepared in-house. Ask, and we'll cut to order.