We run a suckler herd of around 40 Sussex cows with their calves and older stock.  Together with a flock of 150 Romney ewes we produce and supply Park Farm Butchers with free range, predominantly grass fed beef and lamb.

Our animals are grazed on grass pastures during the summer months and we make hay, haylage and grass silage to provide the mainstay of their winter feed regime.  A careful programme of fertilising, using mostly livestock manure, ensures a supply of quality grass for much of the year.

Our shop, which opened in 2001, is a traditional village butchers committed to offering our own and locally generated genuine free range, grass fed, quality stock. "Traceability" is the guarantee we give to our customers. A large blackboard informs our customers about where the meat on display comes from; the herd/flock and the address of the farm.

The other farmers we support share our rigorous standards enabling us to offer a wide range of meat, game, pies, pates, dairy, cheese, eggs, chutneys, fruit juices and delicatessen produce with complete traceability.

Our trained butchers are experts at preparing and trimming meat and have many years in the trade. They’re a friendly bunch and know precisely which cut of meat will best suit the dish you’re planning to cook or if you’re stuck for ideas, they have plenty of recipes and tips to share.

Meat can be ordered in advance, and special cuts prepared ready for cooking.  Aside from Easter and Christmas, we regularly supply meat and produce for weddings, parties and events and our famous Hog Roasts are seen at events around the area.

Our butchery is modern in its provision but traditional in its values.

• The very best service is assured whether it be whilst shopping in-store or having a delivery to your door using our online services.
• The skill of our butchers assures the very best cuts are created and using whole carcasses means that everything is available.
• All of our sausages and burgers are homemade. We have many varieties including gluten-free.
• Our bacon is dry cured on the premises from free-range pork.
• We use paper packaging.