Provenance, Safety, Quality and Service
Richard holds the Meat Managers Hygiene certificate and all staff hold the relevant Food Hygiene qualifications. We are careful about our suppliers to the point of visiting them all personally.
Our aim is to supply meat to the highest quality of taste, tenderness and safety and we have always maintained that good animal welfare is fundamental to good taste. Although we are traditional butchers our premises are modern, using the latest refrigeration and packaging equipment.
- Frank Wood (Michael and Richards father) opened his first butchers shop on Hinckley Road, Leicester in 1936, moving to Hartopp Road in 1968 where we still use the traditional methods of butchery passed on by him.
- These methods include maturing meat using the traditional method of hanging the meat for up to 28 days on our premises and hand making burgers and award winning sausages. All of our burgers and award winning sausages are made to varied recipes using only whole cuts of British meat.
- We treat all our restaurants as individual customers buying meats specifically for them and working with chefs with their menus.
- We are also happy to prepare meat for dinner parties and special occasions – please feel free to call for advice or drop in with your recipe book.