Swaledale Butchers

Swaledale Butchers Native and heritage breeds, slowly reared on small Yorkshire Dales farms and expertly butchered for exceptional flavour.

Confidence through partnerships
We partner with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products. Native breeds and wild game
We support the Rare Breed Survival Trust and offer a comprehensive selection of native breed beef, lamb & mutton, pork and rose veal. We also offer herb-fed poultry,

and wild game when in season. Understanding your needs
We strive to offer the highest service levels possible and this, combined with the fact we only ever source the very best quality products available means you can be confident working with us. Bespoke and innovative products
We have in-house facilities of Himalayan salt dry-ageing, spice-grinding, charcuterie-making and smoking. This, combined with our team of chefs continually developing new products, means we offer a bespoke product range suited to your every need.

06/09/2026

Veg and Two Meats, Part 2.

Courgettes come thick and fast at this time of year, more than most of us quite know what to do with. Here is with a couple of ways to put them at the centre of a meal rather than off to the side, one pairing you will know well and one you very likely will not.

03/09/2026

George has a soft spot for one cut above all others when there are people to feed. Here he is in the ager, wing rib in hand, explaining exactly why.

27/08/2026

Come and have a look at this.

There is a reason chefs love Dexter, and the ones we get from Charles Marwood are exceptional. Beautifully marbled, with that lovely yellow fat that speaks of a life on grass, and something genuinely hard to hold on to through the long hot summer we have had. Bravo Charles.

We imagine the estates and farms that resisted the call to rip out their networks of spinneys, copses and shaws, those l...
16/08/2026

We imagine the estates and farms that resisted the call to rip out their networks of spinneys, copses and shaws, those little pockets of woodland tucked in amongst the fields, are feeling rather grateful this summer of heatwaves.

Shade like this is vital for keeping a herd healthy, as you can see with the wonderful Black Angus Harewood Estate. It’s a lovely reminder that small is sometimes best. The focus here is on older, traditional Angus stock, the smaller native breed, managed across tree lined field networks where the grass has been carefully kept long. Those deep root systems are exactly what help it ride out the lack of rain and hold onto some of its nutrients.

This summer, like the last few, will be a big wakeup call for anyone still running the old postwar “bigger is better” playbook, the one that gave us ever larger continental herds and ever larger field systems, with ponds, hedges and snickets torn out to make way. That high input, high output thinking never really went away, but its day is passing. Those who instead took a step back, who slowed down from the same agenda (similar profit in the end) pushed onto so many of our farmers, are the ones who now look genuinely modern.

07/08/2026

A top top tip, using a top top cut, for your barbecue. If you cook chicken on the coals, this is the one.

A limited summer special from Anna Ansari Anna Ansari, Iranian-American writer and author of Silk Roads. Her Hogget Koob...
29/07/2026

A limited summer special from Anna Ansari Anna Ansari, Iranian-American writer and author of Silk Roads. Her Hogget Koobideh, made with Swaledale’s minced hogget, seasoned with just the right amount of turmeric, onion and salt. In her words:

“I grew up on summers filled with fireflies, hydrangeas, watermelon, sweetcorn, heat, humidity … and koobideh. Always koobideh. Juicy, extraordinary koobideh. Possibly the most beloved and recognisable Iranian kebab, koobideh is pretty good even when it’s bad … and this one, made with Swaledale’s exceptional minced hogget, is truly special. Serve with steamed basmati rice or tucked into flatbread, but always finish with a generous sprinkle of sumac.”

You can find more recipes from Anna over on our journal.

22/07/2026

How much does the land shape the flavour? The soil, the minerals, the earth itself? More than you’d think.

Try a piece of Garry Schofield’s hogget next to something off a Texel raised on monoculture and grain, and the difference is right there. The commercial animal is tender enough, but it won’t carry any of that complexity. Garry’s does, and it’s the land that puts it there.

That complexity is what lets you cook simply. When the breed, the farmer and the land have done the work, you don’t need to do much to the meat at all. You just let it speak. That’s the principle we like to cook and eat by, and once you taste it you really do notice the difference, in the flavour, in the fat, in the sheer robustness of it.

So thank you to Garry for keeping this going. Get some in while you can and try something spectacular. Yorkshire Swaledale hogget.

Address

Cawder Park
Skipton
BD232QR

Opening Hours

Monday 8am - 8pm
Tuesday 8am - 6pm
Wednesday 8am - 6pm
Thursday 8am - 8pm
Friday 8am - 7pm
Saturday 8am - 6pm
Sunday 10am - 5pm

Telephone

+441756793335

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