Meet Mac Burnham, he's our butcher and supplies us with all the meat for our burgers and sliders as well as all our chicken, bacon and Cumberland sausages too!
Tell us a bit about yourself and your business?
I have been married to Jo for 32 years, I have a son, Jake , a daughter, Abbie and a beautiful granddaughter Dulcie. I started butchering when I left school, and started my own business making artisan meat products in 2007 before opening my first shop in Buxton in 2009. We outgrew that shop within a year and took over my current shop in Chapel-en-le-Frith in 2010, from then on, the business has grown year on year.
Where does your meat come from?
All of our meat is sourced from local cattle markets in Derbyshire, Staffordshire and Lancashire. Our beef generally comes from cattle out of Bakewell Market, lamb from a local farm in Furnace Vale - about 4 miles from my shop, pork is sourced from a farm in Buxton and my chicken from a free-range poultry farm in Pilmoor, York. As well as making sausages, burgers and a great range of pies, I also cure my own bacon too!