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We know the provenance of every piece of meat sold through our shop or supplied to our catering customers. In fact, Mayhew and Andrew Clarke, who source all our meat, might even be able to point out the field it was grazed in.

Mayhew has more than 50 years’ experience in the livestock industry, and in his capacity as a Livestock Agent, has been selecting stock for meat processors and butchers shops all his working life.

All our meat is hung to maximise both flavour and tenderness. Beef is hung for a minimum of 21 days, whilst lamb and pork are hung for seven days before being butchered.

We can supply a full range of cuts, from barbecue packs in the summer months to seasonal winter cuts. Alternative cuts, such as Ox cheek, can also be supplied according to customer demand.


All meat can be cut and packed to your exact requirements. We often have seasonal offers on various cuts available. We welcome the opportunity to work with chefs. We provide a refrigerated delivery service for our catering customers.

‘We know the provenance of every piece of meat sold through our shop’
New enquiries from restaurants, pubs, and other catering outlets are always welcome. Please get in touch to discuss your requirements.

A Little About Our Suppliers

Meet Our Butchers

Matthew Wenn

Matthew Wenn


Joined Clarkes Butchery in 1986 and is considered part of the family. Matthew has worked in the meat trade all his working life, learning his butchery craft as an apprentice at the well respected Frank Spurgeon Butchers in Norwich.

Andrew Long

Andrew Long


Joined the family business in 1986. After graduating in the military, Andrew retrained to become a butcher and is responsible for all Clarkes catering sales and deliveries.