Buttercross Farm Foods was born from a frustration at the lack of quality free-range pork and good old fashioned dry-cured bacon available in the area or indeed nationally at that time…. Martyn and Helen took the plunge, and with the courage of their convictions, in July 2000 left their positions as outdoor pig unit manager and veterinary nurse respectively to have a go at producing top-notch pork products from pigs they reared themselves.
Buttercross quickly became renowned for good food and good service, and it soon became obvious that there was an additional demand for other meats besides pork; so beef, lamb and poultry were sourced with the same high welfare ethos. We are now very proud to supply a great range of food businesses in the region, and further afield, who appreciate the quality and provenance of Buttercross Farm produce.
In July 2006 we were able to realise an ambition to sell directly to consumers ourselves, and Buttercross Farm Shop opened its doors to the public, offering a traditional butchery with ‘proper’ butchers as well as a great range of locally sourced produce.
Of course nothing would be possible without a great team at Buttercross… so here’s our rogue’s gallery so you can see who does what!!!
Meet the Team
Martyn Rowley (Managing Director)
The central cog… driving force… salesman, farmer, maintenance man … Clay Pigeon Shooter
Admin, sales, stock purchase… the voice on the end of the phone… part-time canine hydrotherapist… dog agility addict
Sam Rowley (Director)
Mike Dudley (Senior Butcher)
Production Manager … ace table tennis player… king of bad jokes
Ryan Baker (Buttercross Butcher)
James Devaney (Buttercross Butcher)
Ben Jeffery(Food Production Operative)
Bronwen Foster (Hygeine Controller)
Matt Porter (Driver & Free-Range egg producer)
David Rogers (Accountant)