New butcher on the block!

Published: 06/09/2011

By John Lund, Head Butcher at Drewton's Farm Shop at South Cave, East Yorkshire.

My working day:

At Drewton's we're committed to high animal welfare standards and reducing food miles, so all of the meat that we sell is sourced from Yorkshire farms within a 25-mile radius. Each day, I spend time liaising with our suppliers and ordering in the meat that we need.

The meat is all freshly prepared by me and the rest of the team here in the Butcher department. We sell everything from everyday options, such as our homemade sausages and burgers, to quality cuts of beef, lamb and pork; and poultry. We can also order in more unusual meats, including buffalo; kangaroo; ostrich; wild boar; goat and crocodile, not to mention 21-day, air-dried beef; venison; pigeon and duck. We even sell game from right here on the Drewton Estate – you can't get much more local than that!

We're always happy to advise customers on how to get the best from their meat and offer recipe suggestions. We can prepare meat to a customer's exact requirements and we also take orders for meat hampers, BBQ selection boxes or specific cuts of meat for a special occasion.

Down time: In my spare time, I enjoy fishing, gardening and spending time with my grandchildren.

Marital status: Happily married to Heather for 29 years.

First job: I've always been a butcher and started work at the age of 15-and-a-half at O.T. Hall in Hull. I had a Saturday job at a butcher's shop even before that.

Vital statistics

Home: Paull.

Book: I'm not a big fan of reading; I'd rather browse through the Screwfix catalogue!

Music: I like all kinds of music.

Favourite film: The Blues Brothers

Gadget: I love gadgets of all kinds, especially DIY-related tools and equipment. However, my ultimate gadget would have to be my quick peeler for preparing carrots.

Last holiday: We went to Stranraer in Scotland for a few days to visit family, but we have a daughter in the USA so we go over there regularly too.

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Farm Shop
Monday to Saturday 9am to 5pm
Sunday 10am to 4pm
(Open Bank Holidays)

Evening Dining
Check our diary of events for Friday & Saturday evening dining

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