There is over 30 years of experience between our two fantastic butchers. They boast an unrivalled knowledge of our meats and have free reign to experiment with seasonal varieties and speciality cuts- why not try one of “Robs Beef Wellies” or “Meat the Granny”?
Our Beef is aged on the bone for over 21 days, giving it tenderness and depth of flavour- resulting in a more superior quality meat.
We have an amazing range of in house cured bacon, cured using time-honoured methods, which include traditional plain dry cured and smoked to the more adventurous citrus and molasses Rob Royd specials
We were extremely pleased to receive the Great Taste Gold Award for our Cracked Black Pepper and Garlic sausage, after only one year of trading, and like all of our sausages it is made from only the finest cuts of meat. With over 20 varieties of sausage on a constant rotation, including speciality sausages for gluten intolerance, there’s always something new to try whether it’s a hot Jalapeño or our famous Old Yorkshire!
