Hi, I'm Stu — your local village butcher

Butchering runs deep in this family. Stu's dad started out at just 15, and by 28 he had his own butcher's shop — the beginnings of Fairfield Farm back in 1969. Growing up around it, Stu couldn't keep away: he picked up his first knife at eleven years old.

At eleven he started at Abattoir, where he spent twelve years learning the trade inside and out — animals from nose to tail, every cut, every method, the proper way. Then he came home to the family butcher's, and he's been at the block ever since. Nearly fifty years on, he still prepares everything fresh by hand, every single week.

Back in the day, the family ran stalls at fourteen auction markets up and down Lincolnshire — Gainsborough, Mablethorpe, Spilsby, Louth, Sleaford, Boston, Market Rasen and more. Proper old markets, the heart of the county's food. And when times got hard during the pandemic, Stu was there for people — queues down the village and the surrounding areas, keeping folk fed when it mattered most.

The sausages are what he's best known for. Made traditionally with his own blend of herbs and spices, his Lincolnshire sausages were named Taste of Lincolnshire champion four years running. He does Cumberland, sweet chilli, pork & leek, pork, apple & cider too — but it's the Lincolnshire that took the crown.

Both the trailer and the family prep room — with its walk-in fridge and proper cold storage — hold a 5-star food hygiene rating, the highest there is. It's an old-fashioned butcher's the way it should be: locally sourced Lincolnshire meat, prepared by hand, no mass production and no shortcuts. The same way it's been done since 1969.