Our butchery is a converted stone-built cart shed, created with the help of grant-funding from Dorset Rural Renaissance and is fully licensed and authorized with all the relevant authorities. We use the nearest slaughterhouse in Sherborne (a small family-owned business also set on a farm) to keep "food miles" down to a minimum and traceability of all carcasses is guaranteed. Our large cold stores allow us to hang our meat on the bone before being butchered (lamb up to a week, pork 5 days, beef up to 4 weeks and venison up to 5 days) to maximize tenderness and flavour.
Mark and his team of butchers are on site in the week cutting/packing meat, making our own sausages and burgers and curing/slicing our own hams and bacon. We are just off the road on the way down to Kimmeridge Bay with easy access and ample parking, see the map below for more details on how to find us. Our address and current opening times are as follows...
GWR Hole & Sons Butchers
Tel: 01929 480997
We accept cash, cheque
and card payments.
Winter opening times:
Check back here regularly for details on what different offers we may have on in the butchery!
Including pork, pork & leek, pork & chorizo, pork & tomato, lamb & mint, beef & stilton, venison & cranberry.
Including joints, steaks, chops, mince, diced and burgers.
We are also set up to sell to both the retail and catering trades, if you have any questions about us supplying your business please refer to the ‘Contact Us’ page. We can also butcher other producer's meat if required, get in touch for a quote.