Accreditations
- All our staff are fully qualified butchers / craftsman who take great pride in our trade.
- North Wales champion pie maker 2000.
- Food of excellence, gold and silver awards for homemade sausages.
- Food of excellence , gold and silver awards for homemade burgers.
- We have won first and second in the annual Anglesey oyster and food fare with our sausages.
- Received a silver for our fresh meat and meat products in the Anglesey food awards.
- Appeared on the Dudley Newbury S4C programme with my award winning steak & ale pies , for the best in welsh cuisine.
About Us
Karl Jones served his apprenticeship in the historic town of Beaumaris some 22 years ago.
"I have come to appreciate the traditional farming techniques of the island's farmers, using only traditional British breeds of livestock; giving our meat, which is hand picked by ourselves, a flavour all of its own.
We use both traditional and more modern cutting techniques, maturing our carcasses for up to:
3 - 4 weeks for Beef, 7 - 10 days for Lamb and 4 - 6 days for Pigs, this gives our meat the tenderness, succulence and flavour our customers, both retail and catering, have come to appreciate.
Our aim is to produce and supply the very best Anglesey meat and meat products. To supply produce , cheeses and small local cottage industry products available on Anglesey."
