top of page

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 

bottom of page