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I started working in the meat industry when I left school, working at a meat wholesaler as a porter and delivery driver. I was made manager of the night shift when I was 20 years old. I then worked for a local butcher where I became manager of two shops.
I am a family man with 8 children, 4 grand daughters and 1 grandson.
My wife and I will run the shop together as a traditional butchers. If you want 2 sausages then you can have 2 sausages, you do not have to buy a pack of 8.
We make our own sausages, stuffing and burgers to traditional recipes and all our meat is fresh and can be frozen safely
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