Our story · Corve Street since 1931
Four generations behind one counter.
Albert Hale opened the shop with a block, a scale and a bicycle. Ninety-five years later his great-granddaughters still buy whole animals from farms they know, and still write the cooking notes on the paper.
A corner shop with a bigger cold room.
We still do it the slow way. Whole carcasses come in on Tuesdays and Fridays, hang in the cold room for a week or more, and are broken down by hand on the same maple block Albert bought in 1931.
That’s why we can cut any steak to any thickness, why nothing goes to waste, and why we can tell you exactly which farm, and often which field, your Sunday lunch came from.
01 — Ninety-five years
From one block to four generations.
Albert Hale opens on Corve Street
The cold room and the first van
Margaret Hale takes over and opens the deli
The salt room for dry-aged beef
Rose and Ellie open the sandwich hatch
Three things you can hold us to
Promises from the counter.
I
A person picks up.
Ring the shop and you get Rose, Ellie or Tom, not a menu. We’ll talk you through cuts, timings and portions.
II
You see the price first.
Every order is weighed and texted to you before it’s wrapped. If it’s more than you wanted, we trim it.
III
We tell you where it came from.
Every cut has a farm, a breed and how long it hung. Ask, and we’ll tell you the field.
02 — The family and friends
Say hello at the counter.
Rose Hale
Head butcher · fourth generation
Ellie Hale
Deli, kitchen and catering
Tom Price
Butcher · sausages and classes
Pre-order · Collect from 3 pm
Cooking tonight? Ring before eleven.
Call the shop before 11 am and we’ll cut it while you get on with your day. Wrapped, labelled and waiting at the counter from 3 pm.