Stephen Hill is the British Champion Butcher in Staffordshire. He first discovered his passion for butchery at the tender age of 14. Learning his trade in WM Perry Butchers (originally based in Small Lane, just a few hundred yards away), he developed a passion for the art of butchery while learning traditional techniques. Stephen also developed a thorough knowledge in the artisan skills of curing and smoking.
We’re proud winners of the Countryside Alliance – Best Butcher in Britain award
And we’re winners of the Butcher’s Shop of the Year – Midlands and East of England
Our beef and pork is recognised by the Guild of Fine Food with both our ribeye steak and dry-cured short back bacon receiving Great Taste awards.
Our heritage is deeply rooted in farming, and the provenance of our products is paramount.
Our aim is simple, to get everyone eating better quality British meat. The more local, the better.
We’re always on hand to offer advice on cuts of meat, recipes, and cooking times, be it for a special occasion or everyday cooking.
We serve the best locally reared beef, pork and lamb and aim to get everyone eating better quality British meat. The more local, the better.
We’re often asked “why does your meat taste better?” For successful maturation, it takes three things: craftsmanship in butchery, patience, and good-quality meat. To develop the variety of flavours during maturation, the meat must be of a good quality and the taste components need an even fat marmoration to fully develop.
To obtain a high-quality flavoursome cut, the conditions must be right from the start. This starts with the breeding and a lot of patience. Grass-fed heritage breed livestock, permitted to grow to full maturity, ultimately influence meat quality.
But don’t just take our word for it! Pop in, have a chat with us and let our produce speak for itself.