The Butchery

National Winner: Best On-farm Butchery 2011

What this year’s judges of the FARMA awards said about our butchery:

“Since opening its doors in 1999, Blacker Hall Farm Shop has built a superb reputation for quality produce, customer service and value for money. The butchery department exemplifies its passion for own and local produce, sold by an excellent team of skilled butchers.”

Gordon Wilson,
Awards Judge

Tradition
Consistency
Expertise
Quality
Choice

Locally produced fresh meat is at the core of Blacker Hall Farm Shop. The Garthwaite’s family farm produces beef, pork and lamb for sale at the butchery, supplemented by other local farmers rearing animals to the same high standards.

We mature our choice beef cuts on the bone for a minimum of 21 days to ensure richness of flavour and tenderness. These true merits of tradition are recognised by a number of Great Taste Awards for our pork, dry cured bacon and beef sirloin, also holding the coveted title of Best Roast Beef in England (EBLEX George Awards).

The butchers make all their own sausages, dry cured and smoked bacon, burgers and ready-to-cook products to tried and tested award-winning recipes.

Our butchery is a member of the elite Q Guild of Butchers, independently audited for quality and hygiene by EFSIS. The Guild represents the top 1% of butchers in the UK.

www.guildofqbutchers.com
www.farma.org.uk
www.farmandmore.org.uk