The Butchers

Our butchery team is headed by New Zealand born Richard Sanders who is an award winning, traditional butcher with vast experience in all areas of butchery.  Since moving to the UK, he has worked at Daylesford and was General Manager at Allens of Mayfair.

Cardington-born James Fraser has been with Summerhill for over three years on a part time basis but is now a full time Butchery Apprentice.  Already, this has given him the opportunity to considerably improve and add to his all round butchery skills.

British Beef

Our beef is now hung for 28 days and you can choose from a wide selection of steaks and joints.  All of our butchers are always happy to discuss your specific requirements and cut any piece accordingly.  Or take the hard work out of preparing a meal and choose from our growing range of gourmet, hand made, ready to cook choices.

Our own rare-breed British Whites are farmed, traditionally and ethically, in small herds on the Southill Estate - the cattle are entirely grass-fed thus ensuring the best natural meat.  No intensive farming methods are used.

Our British White beef is currently available.

Cardington Lamb

Our lamb is produced here in the village of Cardington and there is always a full range of cuts available.  Our freezer boxes (whole or half lamb) offer great value and can be produced to your own choice of cuts. Call in or phone our butchers on 01234 831222 for prices and to discuss your requirements.

Fresh Pork

Local pork that produces excellent crackling is reared by James Hopperton at Staughton Moor.  Ribs, belly slices, chops and kebabs are ideal for the barbecue and are available plain or in a wide choice of marinades.

From the pork, a wide variety of sausages are made using traditional methods and natural flavourings – the range includes the award winning Summerhill Traditional Pork Sausage.