Welcome to Lavenham Butchers, a dual family run business that started in October 2014 in the beautiful historic wool village of Lavenham.
Last September we opened up another shop at Elmswell near Stowmarket. Where we will continue to sustain our local ethos. Providing Elmswell with the same high welfare meat and quality service.
Greg and Jen Strolenberg and Gareth and Nicola Doherty are passionate about welfare and strive to source local, sustainable meat.
They believe it should not be at the expense of quality, welfare or taste.
We want our customers to truly experience “what it is to taste wholesome, local meat that is ultimately satisfying to our moral codes and our palettes.”
Our field to fork storyboard meat counter offers the discerning foodie a smorgasbord of temptation from our locally sourced Beef, Pork,
Chicken, Lamb, Game and to our own shot Venison.
We offer seasonal Fruit and vegetables, local honey and honey products from Stour valley apiaries, Maynards Apple Juice and Elmsett free range eggs from Little Cornard all with low food miles.
Our delectable delicatessen showcases our traditional handmade pies, suet puddings, pork pies, scotch eggs, sausage rolls and quiches freshly made by our onsite Pie makers.
Our fine selection of cheeses, crackers and chutneys have been hand selected to compliment any dinner table.
To continue our “Field to Fork” motto our Hoggs Of Fife clothing range caters for the country life from wellies to shirts we have got you covered.
Lavenham & Elmswell Butchers biggest accolade is championing the cause to bring back Venison to our dinner tables.
Our uniqueness being we Lavenham Butchers as a collective are Wild Deer stalkers too!! Greg having recently gaining the highest qualification of Deer Management level 3, Gareth qualified to level 2 this year and with Jen qualifying last year with her level DSC 1.
We can tell the field to fork wild story too, passionate about our amazing Suffolk Wild venison pop and see us!
We attend three local Farmers Markets one at Lavenham (last Sunday of the month) and Sudbury (the last Friday of the month). Bures on the green the second Saturday of the month with venison, lamb, and pork.
Our Muntjac Masterclasses held each month at Lavenham (seasonal) on a Sunday, teaching you how to prepare, dress the Muntjac to having a go at making your own sausages.
So whether you decide to call in for one pork chop, need to feed the family or simply want to try something different. You will be treated to a cheery reception at both shops, with the wary advice and encouragement for the more adventurous alternative ways or cooking suggestions but most of all no one leaves feeling like a stranger.
Our stellar teams at Lavenham and Elmswell Butchers look forward to serving you.