Local meat.
Honest cuts.
Farm-direct.
Three generations of butchery in the Dales. Beef from Walden, lamb from Abbotside, pork from Town End — never further than five miles.
This Week's Cuts
Updated every Monday morning. When it's gone, it's gone — pre-order to be sure.
The Farm Shop — eggs, dairy, veg and bread, all from the Dales.
Walk in for a steak, walk out with the lot. We stock what our neighbours grow and make — Wensleydale from the creamery up the road, raw milk from Town End, sourdough baked in Hawes, eggs gathered yesterday.
Three farms. Five miles.
- Walden Farm2 milesAberdeen Angus, dry-aged on bone
- Town End3 milesDairy, pork, free-range eggs
- High Abbotside5 milesSwaledale lamb, mutton
Three generations of Dales butchery.
When Frank Hatch opened the shop on Main Street back in 1962, he had two rules — know your farmer, and never sell what you wouldn't eat yourself. Sixty-odd years on, those rules still run the place. His son Tom took over in '91, and Tom's daughter Hannah came back from college in '18 to learn the trade.
We're a proud Q-Guild member — one of around a hundred independent butchers in the country held to that standard. No mystery meat, no factory anything. Just proper Dales beef, lamb and pork, butchered by hand on the block out the back.
A proper week of meat, dropped at your door.
We'll put a box together each week — a roasting joint, a steak or two, some mince, sausages and bacon. Free delivery across DL8 and most of the upper Dales.
“Best butcher in the Dales, hands down. The dry-aged ribeye Tom puts aside for us is the reason we still drive over from Sedbergh. Knows his stuff, knows his farmers, knows his customers.”