A retail butchers’ business that can be found located in a popular local farm shop, has been recently approved as a new member of the Q Guild of Butchers.

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The Albion Farm Shop offers a butchery counter, managed by head butcher Kyle Mottram.

The Q Guild boasts a membership of some of the country’s top independent meat retailers and offers what it describes as a seal of excellence for ‘Britain’s best independent butchers’.

Q Guild butchers must pass a regular audit of all aspects of their business to become members.

The Albion Farm Shop at Delph offers a butchery counter, managed by Head Butcher Kyle Mottram, which sells a range of produce it sources locally and which is also reared on the farm - with its panoramic views from Delph across to Lydgate.

The business is well known for its selection of award-winning homemade sausages, including the bestselling Black treacle with spring onion sausage. When the season is right, the butchery counter can also source game from the heart of the Yorkshire Dales.

Q Guild Chairman David Lishman commented: “We’re delighted to welcome Albion Farm Shop’s butchery counter to the Q Guild. Kyle and his team, like our other members, are an inspiration in terms of knowledge, skills and above all, quality.

“They are a valuable part of the country’s food and retail landscape and I look forward to their participation in regional meetings, social and product evaluation events.”

The Q Guild has over 100 members based across the UK: from Inverness to Cornwall, serving £5 million worth of meat and related products to over a quarter of a million UK consumers every week.

The audit is conducted by the Q Guild committee as well as Shoppers Anonymous and is in addition to a minimum Food Standards Agency EHO rating of 4 or 5*.

Q Guild butchers can be identified by the green Q sign that hangs outside of shop premised. The Q logo actually stands for quality, with the branding designed to reassure consumers of quality meat, meat products, hygiene and service when they shop at a local Q butcher.

This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.