Join us for a facilitated round table discussion with some of the best in the business. Hear from respected peers how they operate a successful butchery, their top tips and their plans for the future. Come ready with questions, and be prepared to learn and be inspired!
Ed Garthwaite: Blacker Hall Farm provide great tasting meat from their own and other great local farms. Named as one of the UK’s Best Butchers Shops, Blacker Hall Farm have also won a host of Great Taste Awards for their delicious cuts of meat. Their butchers use traditional techniques to dry-age and dry-cure meat products to give customers great tasting meat all year round.
John Mettrick: Mettrick’s understand that a growing number of people want to know more about where their meat comes from. A close knit and traceable supply chain is important to John and his team, both from an animal welfare and provenance perspective. This ethos has led them to win a multitude of awards, and John himself has been awarded the title ‘Master Butcher’, one of only ten accolades in the UK.
Jeremy Jagger: Battlefield 1403 is more than just a farm shop, it’s one of the best butcheries in the UK. Here, a team of experienced butchers provide a courteous, friendly service. They cut an exceptional range of quality meats to order and are happy to offer advice on any butchery requirements. The butchers at Battlefield 1403 prepare trimmed, portioned, and stuffed cuts fresh every day.