The farm butchery is the heart of our business and our fresh meat counter takes pride of place in the Farmshop. The counter is full of our home grown beef together with local lamb, pork and free range poultry. Mark personally selects the animals on the hoof and takes them to our local abattoir (Glaves' of Brompton) just twenty miles away. The carcasses are then returned to our on site hanging facility and hung for a minimum of 21 days for beef and a minimum of one week for the lamb. All the carcasses are then broken down by our skilled Master Butchers and presented for sale in an ever increasing array of products and home produced specialities. All the meat used in the dishes served in the Tearoom are provided by the butchery including our delicious homemade sausages, cured hams, burgers and our succulent steaks.