Butchery has always been at the heart of everything we do!
We're excited to share some business updates and developments from our butchery team.
To accommodate increased demand, we have recently relocated into a brand-new butchery facility, offering almost 50% more space than our previous premises.
We worked closely with local contractors throughout the project, to ensure the investment supported and benefited our local economy. We were proud to work with Lambert-Gill, JJ Group, Architects Plus, Carlisle Refrigeration, Tweddle & Slater and many more local firms.
Not only is our butchery operation much larger, but our dry aging room is now twice the size of the original space.
We've also added a new Himalayan salt wall in our dry aging room.
What does a Himalayan salt wall do?
The wall helps absorb excess moisture from the air, creating the ideal environment for the ageing process.
We dry age our meat for 21 days to give our beef a melt-in-the-mouth tenderness and a depth of flavour which is unrivalled; producing a premium product.
