Meet the maker - Mac Burnham

We use only the best ingredients at The Kitchen, but don't just take our word for it, hear it from the experts who provide it for us...

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!
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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!

The Kitchen

How is it reared?
I have visited all of the farms where my meat and poultry come from and I am 100% satisfied that the rearing conditions are above and beyond the standards required to create ‘Happy Meat’ and is all from Red Tractor approved farms. I have a good relationship with all of the people involved in the farm to fork process and we are all passionate about good animal welfare. The better the welfare the better the quality!

How fresh is the meat when we get it?
I look after my meat very well. When you get it in the form of a burger It has been through a carefully managed ‘maturation’ period. I have several chiller fridges on site that are set at different temperatures, depending on what stage the meat is within the process. I make the products with meat at its optimum condition. Years of experience and trial and error means that what I do now is by far the best method. The integrity of the meat is the most important aspect of what we give to the end user.

The Kitchen

What’s your ideal burger?
I am a bit of a purist when it comes to eating good quality meat. I don’t tend to opt for anything that could compromise the taste of good beef. However, if I had to have a topping I would go for a nice strong cheese, smoked streaky bacon, gherkin and garlic mayo. I think putting anything fruity with beef is probably the work of the devil! With lamb it has to be yoghurt and mint. As for chicken, I like that with a homemade BBQ sauce.

Why do you like working with The Light?
I am so pleased, and very excited, to be involved with The Light Cinema, I love the fact that they are committed to sourcing supply from small businesses where quality really does count.

Shannon Cooke

Marketing Manager

See more posts by Shannon

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