The farm butchery is the heart of our business, and the basis for many aspects of the shop and cafe. All the livestock that the farm produces is utilised by the butchery, however demand has now outstripped what our small family farm can provide, particularly in relation to the beef, so we now also support other local farmers to meet this demand. Edward personally selects the animals on the hoof and then they are taken in small numbers to our local abattoir.
The carcasses are then returned to the on site hanging facility and hung for a minimum of 21 days for beef and a minimum of 1 week for the lamb – all the carcasses are then broken down by our skilled team of master butchers and presented for sale in an ever increasing array of products and home produced specialties.
All of the meat used in the dishes freshly prepared for our Granary Cafe Restaurant are provided by the butchery department, including our delicious homemade burgers, sausages and our succulent steaks.
High quality beef, lamb and traditional rare breed pork and award winning bacon, sausage and our own cured gammons and hams. Award winning pork pies, Huntsman pies, meat pies, home produced Corned Beef, terrines and pastra
Traditional bacon cured in black treacle, beer, herbs and spices.
Knitsley pork brawn, Prince Bishops Porker
Pork, Honey and mustard with a touch of heat.