'Meat' our Butchery Team

Our Butchery counter is the pride and joy of butchery manager Richard Silverman, who has managed and overseen the evolution of what has become an award-winning, high-profile meat and produce department – recently recognised in The Times newspaper as one of best boutique butchery outlets in Britain.

A remarkable achievement, given that Richard started as an apprentice butcher five years ago and is now managing the butchery section with huge personal ambitions to raise the product offering to yet another whole new level.

“It has been an exciting journey for me,” said former personal fitness trainer, Richard. “My passion for the best product and the highest levels of offerings and presentation are matched by the farm’s family ethics, ambitions and customer service.”

As well as being renowned for the freshness and quality of the farm-to-table produce, Richard, a finalist in this year’s WorldSkillsUk excellence at work Butchery Competition, and his team, Holli and Justine are renowned for their inventive selection of sausages and ready to cook meat combinations.

Richard, Holli and Justine pride themselves on ensuring every individual receives the best advice on all things on offer – from best cuts for a recipe to effective storage methods and cooking options. Richard is an avid, inventive, meticulous and enthusiastic home chef – need to know the best cut for that special dish? Richard is the man to ask.

In addition, the dream-team combination is taking The Lambing Shed to new heights in food production and sustainability. Holly, who has been in the food industry for 16 years, has brought her love of nature and caring for animal welfare as well as an extensive knowledge of food production, dairy farming and a personal mission to be “part of something more sustainable for this planet”.

Justine completes the holistic circle having spent several years in Social Housing, working with homeless people before setting up an online butcher’s shop with her partner and friend. All had grown up around the farming and food industry and wanted their USP to comprise “local farms, low food miles, zero waste and eco-friendly packaging”.

It was an industry and business model that prompted Justine to turn her hand to butchery skills. A few videos of sausage-making on Instagram attracted job offers from butchers up and down the country and even abroad, but it was the opportunity for a formal apprenticeship at The Lambing Shed that clinched her future.  “The chance to work for one of the best Butchers in the country was too good to miss - I just had to go for it!”