John Stenton describes himself as ‘one of the last of a dying breed’ of local family butchers.
‘We source the world’s finest meat. I keep tabs on where it comes from by visiting the farms – I know how the animals are reared. Now’s a good time to order Spring lamb for Easter. Many customers prefer a leg, but my favourite is shoulder double-wrapped in tinfoil We also make and sell mini-lamb roasts – they are perfect for two people.’ – John Stenton.