In 2008, we converted a traditional stone-built cart shed with help from a diversification fund into our own butchery so we could offer the best of what our farm has to offer. We hang our meat as long as we can to maximize tenderness and flavour (lambs up to two weeks, beef up to four weeks, pigs one week) and we are on site in the week cutting/packing meat, making sausages and burgers and curing/slicing our own cured and cooked meats. We are located just off the road enroute to Kimmeridge with easy access and free parking, please see the map below for more details.
As well as selling from our own butchery at the farm and direct-to-door deliveries, we also supply a few shops around the Dorset area which are listed below, and we regularly top them up with meat that fulfill everyday needs, but feel free to place an order with them if you'd like something specific delivered (e.g. a leg of lamb for a Sunday roast).
We keep this list updated as much as possible, as it has been brought to my attention that a few businesses may be claiming they source their meat from us, when they are not. If an establishment is not on this list, then they are not sourcing from GWR Hole & Sons. (Last updated May 2025).
Kate's Farm Shop / The Wild Partridge is a thriving farm shop located alongside the A352 just outside Owermoigne, Dorchester. It sells a lot of locally produced food and gift ideas, as well as quick bites for when your on the move!
Corfe Castle Village Stores is set in the heart of the historic village and caters for all your daily needs.
Studland Stores is set in the centre of the idyllic Studland village en route to it's famous beaches. It's a quaint local village store with a Post Office selling a wide range of local foods and drink for everyday needs.
Budgens in Swanage is a wonderful supermarket which specializes in sourcing local produce where possible.
Norden Farm Shop just outside Corfe Castle source our bacon, variety meat mince and bones.
The Pet Shop in Wareham stock our variety meat mince products as well as bones.
Kingston Country Courtyard buy a variety of meat for the wedding parties, breakfasts and evening meals, including burgers, sirloin steaks, sausages and lamb racks to name a few.
The Castle Inn in Corfe Castle make their Sunday roasts, burgers, pies, curries and stews using our meat.
Clavell’s Café source our pork sausages for their menu all year round.
The rolling Purbeck hills are ideal for sheep farming, with it's rich clay soil and moderate climate virtually guaranteeing 12 months grazing throughout the year. As a result, the lambs are outside all year, and almost entirely fattened off grass with a little supplementary feeding in the colder months.
Our preference for ewes are North Country Mules and Poll Dorset Horn crossed Mules, with a mixture of rams including Suffolk, Dorset and Hampshire Downs, Dorset Horn, Texel and Charolais.
Typical cuts of lamb available on a regular basis and their usual prices are listed below. Feel free to ask about other cuts if you don't see them here.
Ordering meat by the box is a cheaper option, and we have two choices regarding lamb boxes; you can get quarter of a lamb or half of a lamb.
Alternatively a mixed box of all different kinds of meat is also an option, you can find more details on the 'Mixed Meat Boxes' page...
All our beef cattle are bred from our Friesian dairy herd using Aberdeen Angus, Limousin, Blonde Aquetaine, British Blue and Charolais bulls. They are fattened on grass outside in the summer, and over the winter they are housed in straw yards with a mixture of our own grass silage and barley mix making up the diet. Our beef is hung in our cold stores for up to 4 weeks, in order to maximise tenderness and flavour.
Typical cuts of beef available on a regular basis and their usual prices are listed below. Feel free to ask about other cuts if you don't see them here.
Ordering meat by the box is a cheaper option, and we have two choices regarding beef boxes; a smaller box or a larger box.
Alternatively a mixed box of all different kinds of meat is also an option, you can find more details on the 'Mixed Meat Boxes' page.
We buy in Large White x Landrace piglets from a farm near Bridport when they’re around 12 weeks old, and bring them up on a mixture of the milk from the dairy and our own ground barley. Due to the wet sticky nature of the farmland here, we rear them indoors on straw with access to outdoor feeding areas.
The milk in their diet is what makes our pig’s crackling so good! We traditionally dry cure gammons, back bacon and streaky bacon to our own recipe, meaning there is no added brine or water in our cured meats, just curing salt that naturally creates it’s own cure from the juices in the meat. We also get some of the bacon and gammons smoked for 36 hours over oak or apple chippings in the local village!
Typical cuts from the pigs available on a regular basis and their usual prices are listed below. Feel free to ask about other cuts if you don't see them here.
Ordering meat by the box is a cheaper option, and we have two choices regarding pork boxes depending on your budget; the larger option and a smaller and cheaper option!
Alternatively a mixed box of all different kinds of meat is also an option, you can find more details on the 'Mixed Meat Boxes' page.
Our increasingly popular, high-quality sausages are handmade using natural hog and sheep casings (not false or plastic) and contain a 75% meat content. The rest is seasonings, water and a small amount of wheat rusk. We can offer a plain gluten-free pork sausage, which contain a gluten-free rusk to the same recipe for anyone who is gluten intolerant.
Our traditional burger recipes all contain added onion and wheat rusk, with the same high 75% meat content. We have gluten-free beef burgers too.
We have quite a wide variety of flavours in our sausage range! Whilst not everything is on offer fresh every week, we keep an extensive frozen stock on the entire range of burgers and sausages at the butchery.
The Isle of Purbeck has always had a high population of wild deer, it’s varying terrain including woodland, valleys, grassy fields and marshes provide plenty of food and cover for them! The deer population here is predominantly Sika, so between August and March we do our best to source Sikas from our own farmland if possible off our deerstalker, and then source Roe deer locally between April and July. Venison is a very healthy meat and extremely lean, and once hung appropriately is extremely tender.
Typical cuts of venison available on a regular basis and their usual prices are listed below. Feel free to ask about other cuts if you don't see them here.
There are quite a few shoots well established in the Isle of Purbeck and we have a few on the farm, so when possible we source the pheasants and partridges from these shoots and prepare them whole ready for the oven or freezer. We also have game mix available, which is pheasant breast, partridge breast and diced venison. This range isn’t always available fresh but we try to keep a frozen stock available
If you'd like a selection of meat delivered to put in your freezer, we have come up with two box options as examples that give you a good mix of lamb, beef and pork. Alternatively, come up with your own mixed order and if it’s over £150 we’ll give you 15% off!
Our variety meat mince is made up of fresh meat trimmings, fat trimmings, liver and heart, which are all the ingredients found in products such as a liver sausage, faggot or pate recipe, and can be used as part of any of these recipes.
We get the product tested for suitability of human consumption to assure that it is a high quality product. We mince the offal, meat, fat and a little rusk to help bind it together whilst it is very fresh (only days after receiving them back from the slaughterhouse) and then freeze it in 500g tubes. We only sell them frozen, and all you have to do is thaw them out thoroughly (best done in a fridge overnight) before using them.
Due to popular demand we have recently come out with a new product in this range; Venison variety meat mince. The meat in this version of the product is only venison, and we have excluded any offal from it.
We also keep a number of frozen beef and lamb bones in stock, these are good for making as stock or perhaps for giving to a pet!
We now offer contract butchery, in particular for customers of C&S Meats; we provide a service where we collect your produce from the slaughterhouse, take them back to our butchery located at Blackmanston Farm (BH20 5PB) and further process them to the customer's requirements. We butcher, vacuum-pack and label to instruction and the final product is ready for the oven, fridge or freezer! Collection is from the butchery where payment must be presented either by cash or card unless arranged otherwise before receiving the goods. A timescale will be arranged on enquiry and all prices are subjective to VAT.
We make our sausages and chipolatas using genuine hog and sheep casings, pinhead rusk and mix the same base seasonings that we have used since we began in 2008!
They’re available in 10kg or 5kg batches we can add a variety of flavours to the base mix if required.
For burgers, we can do a few different sizes and weights. Our base plain flavour for all burgers contain onion and pinhead rusk and are available in 10kg or 5kg batches.
Again we can add a variety of flavours to the base mix if required.
If you want some of your produce cured, there is an additional timescale; bacon requires an additional 2 weeks preparation and gammons an additional 5 weeks preparation.
Guy and Mary Hole became the tenants of Bradle Farm in 1962, and now hosts dairy cattle, beef cattle, sheep, pigs and a variety of arable.
Read MoreLocated en route to Kimmeridge, we are on site six days a week cutting/packing meat, making sausages and burgers and curing/slicing our own ham and bacon.
Read MoreWe also offer bed & breakfast accommodation at our spacious Victorian farmhouse.
Read MoreSee our products and prices here.
Prices