1. New kid on the (butchery) block! 

    We are delighted to introduce Paul McEvoy of McEvoy Meats as the new butcher at Farrington’s Farm Shop.

    Paul brings to Farrington’s a wealth of experience from his career as a traditional master butcher and skilled chef, along with a passion for locally sourced, high welfare meats. Paul lives locally and during his impressive career has run specialist butcheries and cafés in Bradford on Avon, Calne and Bath.

    Why the change?

    As farmers ourselves, Farrington’s have always been passionate about supporting local producers. We know that as well as buying great quality and superb tasting food, being able to choose from high welfare and free range farms matters hugely to our customers.  We want there to be point of difference in our meat offering, which is why we are welcoming Paul.

    What changes will you see?

    Firstly, a fully serviced butchery counter run by an expert butcher open full time to serve the needs of our customers, including:

    • Greater choice of meat from local, free range and high welfare farms.
    • Exceptional service together with advice on cuts of meat and recipe ideas from an expert butcher and chef.
    • Large selection of handmade sausages and burgers, made here at Farrington’s.
    • Local game
    • Meats hung and stored in our fridges where temperature, airflow and conditions are all closely monitored.

    Paul is now taking EASTER ORDERS, so next time you are in store, make sure you pop by the butchery counter to see what’s on offer.