Our Suppliers
A butcher is only as good as the meat he sells. All of the fresh meat at Morgans Butchery comes from family run UK farms who practice low intervention, traditional farming methods - in many cases for 2 to 3 generations.
We regularly review our producer list to make sure we are sourcing the best possible produce at a fair price. We stand proudly behind everything we sell, and you can be assured that the meat you buy from us will be free range and always high welfare, meaning animals who have been raised with respect, and who have lived a long and natural life, free from growth promoting hormones.
MacDuff 1890
MacDuff 1890 specialise in beef, lamb, hogget, mutton & rare breed pork and only source from the most sustainable and high welfare farms across scotland. Their main supply of beef comes from the MacDuff producer group of farms who, and past generations, have worked with for decades. Their cattle are reared naturally and fed-only on grass and grass-based products which are rich in health-giving omega 3 fatty acids. All farms are regularly inspected by Quality meats Scotland to guarantee high standards are maintained. You can find out more about all the individual farms & farmers here.
MacDuff sustainability charter based on our group of farms can be accessed here.
Fosse Meadows
Fosse Meadows is a fourth generation farm producing Traditional free-range and very slow-grown poultry using traditional and compassionate methods, to produce the very best bird using the highest welfare.
Owners Nick Ball and Jacob Sykes returned to the Ball’s family farm in Leicestershire to start the poultry farming business after living in ‘Peck’em’, London – as a fashion designer and property developer respectively. Nick and Jacob’s keen interest in good food meant their aim was to produce something a bit different – a bird they were both happy to say was of the highest quality, of excellent flavour and succulence, and raised using compassion and artisan farming standards.
Blythburgh
Jimmy Butler, with the support of his wife Pauline, took the concept of free range pig farming and made it into a business. Having a passion for pigs was not enough, he wanted consumers to have a choice, and for consumers to be able to choose free range it needed to be readily available.
Jimmy is a larger than life character who is well known and liked within the pig industry and his local community in Suffolk. His free range pig farming journey has seen him work with the Hairy Bikers, named the first ever Farmer’s Weekly ‘Pig Farmer of the Year’, win the coveted British pig industry’s ‘Chris Brant Award’ and crowned the East Anglian Daily Times ‘Suffolk Food Hero’.
Stuart and Alastair Butler are second generation free range pig farmers with families of their own. With four boys between them, who may become the third generation, they both have fond memories of a childhood on a pig farm.
Stuart has probably spent more hours working on a free range pig farm than anybody in the whole of Britain. With this unrivalled experience and a lead by example attitude he heads up the day to day running of the farm.
Herb Fed Poultry
Herb Fed was founded by Edward Wilkinson, chartered surveyor turned farmer. Edward left London in the credit crunch and with farming in his blood, returned to Yorkshire to develop his own business.
Herb Fed Poultry recognise the part husbandry plays in ensuring great tasting produce and their poultry is traditionally farmed, hand-fed and kept in small flocks so that they are truly free to forage for food and roam their Yorkshire pasture. Their birds have something else rather special about them – their unique diet which includes over 10 varieties of fresh herbs.
On top of their natural cereal based feed, free from additives and growth promoters, Herb Fed Poultry have adapted their bird’s diet to introduce fresh herbs. The herbs are a by-product produced locally, by Edwards Aunt’s herb company – Herbs Unlimited.
Herb Fed are proud to be the only producers in the country feeding our poultry on this diet. By maintaining the highest possible animal welfare standards and enhancing their diet with fresh herbs, their birds have a flavour that is difficult to beat.
Taste Tradition
Founded in 2004 by Joyce and Charles Ashbridge, Taste Tradition have been supplying award winning meat to hotels and restaurants, independent retailers and butchers shops nationwide. Located in the North York Moors National Park, the Ashbridge family has farmed in Cold Kirby for three generations.
Their traditional methods of breeding, rearing and finishing livestock used in their predecessors days are still evident in their farming practices today. The breeds they have chosen are well suited to outdoor rearing and quite simply, taste incredible.
Neal's Yard Dairy
For more than 40 years, Neal’s Yard Dairy has been home to those cheeses made in Britain and Ireland that we believe to be the very best. Some are 'territorial' cheeses that have been produced in the same way for centuries, reflecting the unique climate and culture of their home region: Cheshire, Lancashire, Caerphilly, Red Leicester and many more. Others channel the tastes and inventiveness of their makers, often taking inspiration from the cheesemaking traditions of other parts of Europe.
Neal’s Yard Dairy was founded in 1979 by Randolph Hodgson, a keen but inexperienced cheesemaker, in a small shop tucked away in what had previously been a derelict corner of London’s Covent Garden – the eponymous Neal’s Yard. With its wholefoods store and coffee roastery, Neal’s Yard would soon become a popular destination for food lovers, including farmhouse cheesemakers who would call in at Neal’s Yard Dairy, which in those early days was making and selling Greek-style yoghurt, creme fraiche and a couple of cheeses. Randolph began visiting their farms, learning about their work and bringing some of their cheeses back to his shop – one of the few places in the country that would offer them an outlet. As his immersion into this small community of British cheesemakers deepened, Neal’s Yard Dairy offered a route for Randolph to share with the world those cheeses he fell in love with that were otherwise being neglected.
In 2015, Randolph won the lifetime achievement prize at the BBC Food and Farming Awards. Here, in an article from The Guardian, Sheila Dillon, presenter of BBC Radio 4’s The Food Programme, explains why: Read Article