Stephen Hill The Master Butcher
The Master Butcher, otherwise known as Stephen Hill, discovered his passion for butchery at the tender age of 14. Learning his trade in WM Perry Butchers (originally based in Small Lane, just a few hundred yards away) he developed a passion for the art of butchery while learning traditional techniques. Stephen also developed a thorough knowledge in the artisan skills of curing and smoking.
We're proud winners of the Countryside Alliance - Best Butcher in Britain award.
Our heritage is deeply rooted in farming and the provenance of our products is paramount.
Our aim is simple, to get everyone eating better quality British meat. The more local, the better.
We’re always on hand to offer advice on cuts of meat, recipes, and cooking times, be it for a special occasion or every day cooking.
At Perrys of Eccleshall we have a nose to tail approach to butchery which means making full use of the whole animal and not wasting any bones, organs and other parts that many butchers usually throw away. We are used to eating the muscle tissue in the form of fillet, rump, sirloin and the like, but by using the animal's entirety, the process of eating meat becomes far more sustainable and nutritional. In fact, we've gone a step further with our philosophy and teamed up with a local company that creates beautiful 100% wool sheepskin rugs and hides for us. You'll find them in our Eccleshall shop.
Our locally sourced game birds (Grouse, Mallard, Partridge, Pheasant and Wood Pigeon) come from local shoots, within 3 miles. Our Venison is from A Walton, 5 miles from our shop. Take a look at our Game section for seasonal availability.
You can also learn more about food provenance, sustainability and artisan butchery and cookery at Perrys Field to Fork, our purpose built on-site artisan butchery and cookery school.
Beef, pork, lamb, and veal processed on-site in Eccleshall
Chicken, turkey, goose, and duck
Venison, pheasant, grouse, wild duck, wild rabbit, and partridge
Award-winning sausages, including gluten free, made on the premises
Heavenly home-cured bacon to our own special recipe
Hand-made from whole beef
Scrumptious homemade pies and hand-raised pork pies
Award-winning local and international cheese selection
Perrys Field to Fork Book artisan butchery courses and cookery courses
Master Butcher Stephen also hosts a range of butchery, sausage-making, pie-making and knife skills courses suitable for beginners, intermediate and advanced skills at Perrys Field to Fork, in our on-site artisan butchery school. All of our courses feature pork, beef, lamb and Game farmed within 5 miles of our cookery school.
Perrys Field to Fork was created especially for customers with a keen interest in improving their knowledge and knife skills. Our artisan butchery and cookery courses can be booked via Perrys Field to Fork website and take place in the newly built cookery school. You can follow Perrys FIeld to Fork via our social media channels on Facebook, Instagram and Twitter. You can also join our mailing list here.
Stephen also demonstrates his skills at many regional and national shows, clubs, and events. He also enjoys talking to budding butchers of the future and those who share a passion for food and food provenance. He hosts regular demonstrations in schools and colleges throughout the region.
Catering Private Events & Local Partners A host of local businesses trust us
We’re proud to work with several small local producers, either creating new products in partnership or helping to shine a spotlight on their produce. Perrys of Eccleshall also supplies several restaurants with produce as well as supplying to the cook at home and catering for private events.
We’re proud to supply a host of businesses including local pubs, restaurants, and hotels. Our approved list of trade customers is shown below:
Pubs and restaurants
Our brand & partners
Our brand range of delicious condiments
Award winning range of over 60 artisan condiments
Award winning oils and vinegars straight from
and luxury foods