Butchery

Beef

Our beef is reared here at Hartley Farm and is Aberdeen Angus. The cattle are cared for by Jamie Fielden and his team, all part of the Jamie’s Farm charity. We also source beef from another local farm when our own is not available that share our farming ethos.

Pork

All of our pork is reared here at Hartley Farm by Jamie Fielden and his team. We farm traditional breeds in an outdoor, free range system which we believe makes our pork full of flavour, just like it should be.

Lamb

Our lamb is reared by Tom’s uncle, Steve Bowles, at neighbouring Church Farm in Winsley. Steve farms approximately 200 breeding ewes throughout the year on the pastures surrounding both the farms.  

Poultry

We source all our free range poultry from Holly’s Farm in the Cotswolds and also Woolley Park Farm
in Bradford on Avon. Our game is locally shot and bought only from trusted game dealers.

We use a local abattoir to minimise the risk of stress caused to our animals
when travelling and all our beef is then dry aged from a minimum of three weeks. As we are able to
keep close controls on our production and processing methods we are able to keep our costs down.
We put a great deal of care and effort into ensuring our meat is of the highest quality and is
also value for money. You may be surprised to hear we are competitive on many like for like products
with most of the supermarkets!

Take me back to the shop >