Wherever you live, you can now experience the succulent flavour and texture of Roger Wakeling's superbly prepared meat. Exactly the same quality of meat that his customers (and his father's before him) have been raving about for years, and a far cry from the bland supermarket equivalent. We can still supply you with traditional cuts that no longer appear on the shelves of the larger stores.
Producing the finest quality meat is all about selecting 100% traceable animals that have been properly treated and fed, then using skills that are honed by years of experience to bring the final product to you in the best condition possible.
Our shop has featured in a number of books by well known chefs including Rick Stein, Clarissa Dixon-Wright and Hugh Fearnley-Whittingstall.
Our history :
Our current shop has been home to butchers since the turn of the century. Since it opened there have only been three owners. We took over the shop in 1952 and since Claude Wakeling retired in 1978 it has been run by his son Roger.
Roger Wakeling was a gold medalist and top student at Smithfield College (1964). in 1980 the business won a 'Q' Guild of Butchers award, and have been members of the guild ever since.
In 1996 Country Cooks was set up as a separate partnership working from a kitchen on the same premises. Country Cooks provide top quality catering using the best of Wakelings' meats for ready meals, dinner parties, larger functions, weddings, christenings, funerals, receptions etc..
Our shop has featured in a number of books by well known chefs including Rick Stein, Clarissa Dixon-Wright and Hugh Fearnley-Whittingstall.
Our philosophy :
* We aim to select the very best meat produced by local farmers.
* We prepare to a high specification food for retail sale, together with products such as sausages, burgers, bacon and hams.
* We try to give total satisfaction to the customer.
Wakelings 