David and Diane Scott

Husband and wife team, David and Di, are the driving force behind Hall Farm Butchers. Both Suffolk born and bred and from true Suffolk farming stock, they opened the shop in Framlingham in 2011 after realising the demand for locally sourced, high quality meat. Provenance and quality has always been top of their list and they are proud of the traceability of their produce and the high standards they demand of their suppliers. David runs the family farm over at Bedingfield, whilst Di is happy to pull on an apron and roll up her sleeves at the butcher’s block.

Favourite cut: Belly of pork – sticky and melting slow cooked pork hiding below a layer of crunchy crackling.

Daniel Tompkins

A third generation beef farmer, Daniel was literally born with his wellies on and grew up alongside the hand-reared calves that his grandmother cares for. With an instinctive knowledge of cattle and a real love of the Suffolk countryside – one he hopes to pass on to his two young sons – he was delighted to be asked by Di and David to help set up Hall Farm Butchers back in 2011. Daniel manages the shop and his friendly smile and easy manner makes for a warm welcome every time you step through the door. He has also discovered a hidden creativity and with a strong attention to detail and eye for colour, his beautifully presented meat counter is a sight to behold.

Favourite cut: Brisket – cooked long and slow, this much under-estimated cut of beef delivers in terms of flavour and texture.

 

Luke Fielding O’Farrell

The dark horse of Hall Farm Butchers, Luke likes to stay out the back and do what he is good at, which, as a fully trained chef and butcher, is pretty much everything. He grew up in Laxfield and attended Thomas Mills High School, before following his dream and training to become a chef on a three year course at Westminster College. After working in such well-known kitchens as the Hyatt Regency and Claridge’s under Gordon Ramsay, working for Di is a breeze – well most of the time! He works alongside Daniel to help create the ‘Prepared For You’ range and his finely tuned recipes have been perfected in secrecy at home – much to the delight of his wife and children.

Favourite cut: Slow cooked skirt of beef for an intense, rich ragu sauce.

 

Debbie Chilvers

A local girl with a long-standing connection to farming, Debbie is a dab-hand at pastry. In a previous life she used to work as a pre-school teacher and also ran a Cake Decorating business. With a passion for pastry, her homemade pies at Hall Farm Butchers, which include Chicken and Ham, Steak and Ale and Steak and Kidney, are a mouth-watering solution to any argument over ‘what’s for supper tonight?’ and her sausage rolls, pork pies and scotch eggs are a wonderful lunchtime treat or addition to the perfect picnic.

Favourite cut: Shoulder of pork, roasted so the crackling is crispy and served with apple sauce.

Meg Harvey

Meg is the newest addition to the team at Hall Farm Butchers. A local girl,
Meg attended Thomas Mills Sixth Form and has worked in local pubs for over
ten years so brings a wealth of experience when it comes to talking to
customers. With her friendly, cheery personality she will be the first
person to greet you on Wednesdays, Thursdays and Saturdays. Meg is
passionate about food and loves cooking – which is lucky for Daniel as she
is his other half – and she will work alongside the rest of the team to
further develop the “prepared for you” range.

Favourite cut: A rib-eye steak cooked rare, or a tender duck breast, lightly
seared in the pan and then cooked in the oven.

GET IN TOUCH

T: 01728 727422
E: sales@hallfarmbutchers.co.uk
25 Market Hill, Framlingham. IP13 9AN

 

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