Walkers Butchers Shop

All the meat we sell is locally sourced from free range farms and nearby markets to support farming in the region and ensure the wellbeing of the animals, including minimising the time they spend in transit. We have a network of trusted suppliers who deliver a consistently high standard of produce.

We hang our beef on the premises for a minimum of 21 days and our lamb for 10 days, while our dry cured bacon is salted, rinsed, hung and dried here too. The result of this process is better quality meat with a better flavour and far less shrinkage that you get from supermarket-bought meat. Because the shrinkage happens during the hanging process, not in your frying pan or oven, you get more meat for your money and more meat on your plate.