Why We Have a Traditional Butchers' Counter

October 2026

We hope it is by now known that Tablehurst Farm's values are centred around producing top-quality meat and vegetables in an ethical and holistic way, by following biodynamic and organic principles.

While many meat retailers opt to sell pre-cut and pre-packaged produce in their shop fridges, we have retained a traditional butchers' counter where customers can ask for the specific types of meat and cuts that they would like to buy. 

Why is this important to us? The answer to this goes to the heart of the farm's mission, that we work to connect people to their food and the origins of their food.

The Produce

Everything that is grown or reared at Tablehurst Farm is the labour of love, through all weather and seasons, by our farmers. We rear our own biodynamic cattle, organic pigs and poultry, and buy in lamb from a nearby organic supplier called Beech Estate Organics. When demand is high, we may purchase beef from the exemplary biodynamic Yatesbury House Farm. 

We farm and source meat the way we do so that our food is not just a means to fill stomachs. Instead it should nourish our bodies and minds, and be savoured by us. While we treat our animals with respect when rearing them on the farm, we believe also in revering their meat through careful craft butchery and attentive service when selling it.

The Meals

We love that many of our customers know their food and are not afraid to ask for it! Therefore the first job of our butchers when serving customers is to listen. Having a team of butchers in our farm shop means customers can usually eat the type of meat they want, no matter how specific the cut (Trotter, cheek, heart? No problem!) or the amount needed. This means customers go away excited for the meal they have in mind and we reduce the amount of food waste.

To us this is preferred over placing pre-packaged cuts in the fridge in the hope that it will get sold. Customers can call our butchers beforehand to put aside what they need, and also ask for their meat to be wrapped in paper rather than plastic bags.

The Human Connection

Some customers are new to the difference between the various types of meat and how best to cook them. Our butchers, who cut all of the meat on our counter from carcass, know exactly which piece came from which part of the animal. Depending on factors such as fat and bone distribution, they can advise which cuts are better for roasting, frying, grilling, stewing and more. 

Of course, we have many chefs and foodies in our midst, as well as a diverse customer base from all around the world, so our butchers are consistently learning new cooking tips and recipes from our shoppers too! 

As well as providing a professional service, our butchers enjoy building a rapport with members of our local community. It is a great feeling seeing a customer come away from our butchers' counter with a smile, not just because of the delicious meat in the basket but also the appreciation of having made a human connection. As our butcher Pete very wisely said: "Having a laugh and joke with someone can make their day, and they wouldn't get that out of a vacuum sealed bag..."

Speaking of which, who are these friendly butchers at Tablehurst Farm?

In no particular order, we have...

Jake – Joined Tablehurst in 2024 and is currently on the Advanced Butchers programme at Plumpton College. Jake created many of our popular products such as the pork and leek burgers and the pork, date and apple sausages, yum!

Pete - Became a butcher in 1977 so has a wealth of experience! Not exactly a man of few words but always passionate about customers receiving great service and products.

Piotr - Qualified as a butcher in 1988 after 3 years of practical training in Poland, and has not stopped working since. Piotr is a master at primary cutting and has brought his skills from decades of butchery to the farm.

Jack - Our Apprentice Butcher originally trained as a carpenter but it seems he is even better at cutting meat than wood, and was awarded Apprentice of the Year 2026 at Plumpton College.

Peter - Co-founded Tablehurst as a community farm in 1994 and set up the butchery soon after. Peter still oversees the overall workings of our team of butchers.

So next time you come to the farm to shop, don't be shy about approaching one of our butchers to chat about where the meat came from and how you can cook up a tasty and nutritious dinner!