We’re thrilled to mark National Butcher’s Week with a celebration of all things meat here at Grasmere Farm, where quality and tradition meet in every cut. From our humble beginnings as a farmhouse butcher’s block to our modern-day operation boasting on-site butchery, purpose-built kitchen, and multiple retail outlets including two bustling butcher shops, a deli, and pop-up butchery, we’ve evolved while staying true to our commitment to excellence.
Joining us in this journey are our exceptional team members, the true artisans behind our premium products. Let us introduce you to some of our skilled butchers:
‘Meat the butchers
Meet Ian Tilley, our seasoned butcher manager at Vine House Farm. With an impressive 53 years of experience, Ian’s journey from delivering on an errand bike as a teenager to building a thriving trade at Vine House Farm is a testament to his dedication. His top recommendations include the aromatic Smoked Rutland sausage, perfect for enhancing any dish.
Next, we have Chris, a stalwart of Grasmere Farm for 13 years and boasting over 40 years of butchery expertise. Chris’s dedication to his craft and passion for quality shines through in every cut. His personal favourites? The classic Lincolnshire sausage and a succulent Fillet Steak, sure to please even the most discerning palate.
Liam Dalton, our esteemed Traditional Butchers shop manager, champions the timeless appeal of traditional cuts. From Shin on the bone to Pork Shoulder Chops, Liam believes in embracing the classics for unbeatable flavour. His go-to choice? A juicy Rump Steak, guaranteed to satisfy meat lovers.
Jake, our dynamic Stamford shop manager, loves to innovate with unique cuts like Ox cheek and pork oyster cheeks, showcasing the versatility of our offerings. His top picks include the indulgent Pork & Caramelised Red Onion sausage and a mouth-watering cut between ox cheek and short ribs.
As we celebrate the talent within our team, we’re excited to welcome fresh faces like Ethan and Joe, our trainee butchers. With their enthusiasm and dedication, they’re poised to carry forward our legacy of excellence into the future.
Last but certainly not least, we’re proud to introduce Dave, our upcoming butchery manager at Vine House Farm. With his wealth of experience and unwavering commitment to exceptional customer service, Dave is primed to continue Ian’s legendary legacy.
Join us in celebrating National Butcher’s Week and explore our diverse selection of premium meats available on our website. From succulent roasting joints to mouth-watering sausages, we’ve got something for every culinary occasion. Shop with us today and experience the difference that quality makes. Here’s to good food and great company!
