Farming is where our story began. For many years, Tim Wilson farmed his own North Yorkshire pasture, producing cattle, sheep and pigs, with a passion for sustaining rare breeds. As we have grown, we have worked to build a network of like-minded farmers to help us supply our butchers’ shops with the best produce in the country. We now support a selection of the best small producers found in the UK today, many of whom are old friends of Tim's. At the heart of everything we do is good animal husbandry and welfare; livestock that is looked after well in the field simply tastes better on the plate. 

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Whilst the formula of fantastic meat starts in the field, there are many elements that affect quality that lie in the hands of our butchery team. This ranges from the cold store manager, responsible for hanging and rotating the meat, to the skilled butchers putting the finishing touches to every pork chop and Sunday roast.

We dry-age all of our beef in-house to a minimum of 28 days. A selection of primals with a good coverage of fat are chosen to be aged for longer, producing steaks and roasting joints to cater for every palate.

All our sausages and burgers are made by hand by our skilled butchery team, who manage everything from mincing and mixing to curing and cold-smoking. Our sausages are filled into natural casings and made using the same highest quality meat that we sell over the counter and online. Our bacon and gammons are cured either by hand-salting or using a traditional brine.

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What began almost by chance - a way of putting unsold meat to good use - has become a hugely popular part of our business. Our generous sausage rolls now have their own cult following, topping 'must eat' lists and forming daily lunchtime queues outside our shops. Equally, the roast lunch box offering we have in a number of our shops has become an institution. Our expert bakers and cooks, work to create a huge variety of pastries, cooked meats and prepared dishes for our deli counters. 

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