We are justifiably proud of our reputation for fresh, home produced reared meat. We are Award-winning butchers and have recently scooped FIVE GOLD AWARDS at a rigorous regional food competition, the BPEX awards.

So, as supreme champions, what sets us apart from the rest? We believe it is a combination of skill, expertise and know-how - plus our strict attention to quality - that makes Mainsgill Farm butchers the overall winners with judges and customers alike.

Our highly-skilled butchers are experts on choosing and cutting meat - but they don't cut corners on quality!

The farm’s five butchers are constantly changing varieties to keep your palate yearning for different flavours and recipes. All meat sold is produced on the farm and the butchers can be seen at work by visitors via a special viewing window.

Our butchers are experts at preparing any cuts of meat required by yourself and for that special occasion.

Andrew and Marie Henshaw opened Mainsgill in 2001 and are full of praise for all their staff , “They are a great dedicated team,” said Mr Henshaw.

 

 

    


Award-winning, Gold medal sausages

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Select cuts of home-
reared beef, including Fillet, Sirloin, Rump and Rib-eye

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Expertly prepared racks of lamb and jointed beef

 
     
     
     
     
     
     
     
     
     
     
     
     
 

Mainsgill sausages - they're Champion!
Mainsgill Farm is celebrating after winning five gold awards and the best speciality sausage in the competition which was honey and mustard.

Butchers Barry Kirby and Keith Ball were thrilled to do so well as the BPEX competition is one of the toughest there is.

“Last year gold was awarded for scoring 90 to 100 points, but this year it was 95 to 100 points,” said Mr Kirby.“ Read more here