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butcher shop of the year winner

OUR
STORY

butcher team north west england

Butcher Farrell made the change from a career in audio engineering to the world of meat whilst living in Shanghai, and it was there where the term nose to tail was really embedded into his ethos. After being on the mainland, he then moved to Hong Kong to manage a bespoke shop selling the best meat from around the world, whilst acquitting a love and dedication to the art of dry ageing meat. During his time away, he learnt every scrap of knowledge he could from chefs and butchers from all over the world, learning the ‘secreto’ cuts and the best ways to cook them.


Back in the UK, Butcher Farrell continued his learning by working at various traditional butcheries across the UK before settling back in his home town.  Ever on a quest for knowledge, he recently completed a Masters degree in Food Science at Manchester Metropolitan University. With his Masters and butchery knowledge combined, he opened up his first shop, Butcher Farrell’s Meat Emporium, at the beautiful Owd Barn Farmshop in Bispham, Lancashire. Here he is joined at the helm with James Shaw, a chef of 15 years who has turned his artistic flare to butchery. Together they push dry ageing boundaries and create new butchery products and cuts to inspire chefs, cooks and meat lovers.

"it’s not about giving up meat to save the planet, It’s about eating the right kind of meat and knowing how to use it all”.

MEET THE BUTCHERS

Jonny Farrell

James Shaw

Sam Bailey

THANK YOU FOR SUPPORTING YOUR LOCAL BUTCHERY

John Maguire
John Maguire
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If you want top quality meat and service to match, this is the place to come. Johnny is super friendly and his passion for his business and his produce is evident. A top guy! Always enjoy making a trip over to stock up on great dry aged beef, pork and other tasty tidbits and spending time geeking out about food.
Chris Booth
Chris Booth
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Always a pleasure to visit Jonny and chat all things meat. Now my weekly patronage. Some brilliant aged beef and the best I can get my hands on. Also really enjoyed the free range pork and chicken we have had too. Can’t recommend enough.
Helen Martland
Helen Martland
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I love how passionate this guy is about his trade.. and about not only the quality of the meat he works with but also the source. Supporting regenerative farming in a way that not many butchers do! Setting the bar for a sustainable future of agriculture. The beef we have had from Butcher Farrell is some of the tastiest I have ever had!
Jeff Hall
Jeff Hall
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The steaks and beef (and all the meat to be fair) are just amazing, definitely the tastiest around. Jonny is so passionate about his meat, how it’s sourced and his customers - the best around 5 Stars 👍 Oh and you’ve got to try his sausages - wow
Joanne Murray
Joanne Murray
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Wow!!! What a lucky find. Googled farm shops to get something for Sunday tea. Bought the dry aged beef ribs to have before the black garlic chicken stir fry. What can we say but AMAZING! The ribs, slow cooked in the oven with just salt and pepper (recommended by the butcher) were absolutely sensational. The stir fry, the best we’ve ever had. Highly recommend anyone to go and try. Keep up the amazing work!!!
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