At Walmsleys, we strive to deliver the very best to our customers, whether that's quality, sourcing or developing new and interesting produce or in our high standards of customer service. We have over 20 gold medal winning products from the slavacto european food awards and our commitment to innovation and development will ensure we gain further recognition in the future.
Naturally, we have taken great care selecting suppliers with the highest standards in animal husbandry, ensuring top quality and taste. Our meat is stored in ideal conditions and aged to perfection before being expertly butchered and displayed in our state of the art humidified smeva counters that maintain the best environment for our products.
Naturally, we have taken great care selecting suppliers with the highest standards in animal husbandry, ensuring top quality and taste. Our meat is stored in ideal conditions and aged to perfection before being expertly butchered and displayed in our state of the art humidified smeva counters that maintain the best environment for our products.
Services
About Us
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Captured by food preparation at an early age, he qualified as a chef and went on to work in some of the UK's finest hotel kitchens before his love of larder preparation led him to train under the highly respected Q guild butcher Eric Walmsley. Jonathan is the Vice Chairman of North West QGuild and regularly visits some of the finest butchers and product suppliers around the UK and Internationally, looking at new trends and training.
Products
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At Walmsleys we have extended ourselves beyond the role of the traditional family butcher and taken the view of developing a range of products that inspire our customers and make it easier for them to source the ingredients they need to prepare a fine dining experience at home.
The provenance of our meat and traceability from farm to fork is something we're passionate about, which is why we take great care in selecting our suppliers and regularly visiting their farms.As well as being experts in the preparation of meat products, our friendly staff are more than happy to give advice on certain cuts of meat, or to prepare meat in a specific way for a chosen recipe.
The provenance of our meat and traceability from farm to fork is something we're passionate about, which is why we take great care in selecting our suppliers and regularly visiting their farms.As well as being experts in the preparation of meat products, our friendly staff are more than happy to give advice on certain cuts of meat, or to prepare meat in a specific way for a chosen recipe.
Sausages
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At Walmsleys, we have a long history of producing award winning sausages, so much so, every variety has won a gold medal at the slavacto european food awards. Produced from locally sourced Pork from farms in Lancashire, combined with fresh herbs and spices on the premises at Walmsleys.
The range includes all the favourites like Cumberland and Pork & Chive, our Special Pork is a must try for those who love a classic banger, then there's the Lancashire, Caramelised Onion and Morroccan Lamb.
The range includes all the favourites like Cumberland and Pork & Chive, our Special Pork is a must try for those who love a classic banger, then there's the Lancashire, Caramelised Onion and Morroccan Lamb.
Cooked Meats
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Since succulent and tasty cooked meats are such an English favourite for sandwiches and salads, it seemed only right for us to prepare and cook them ourselves. Beef is 28 days matured and our Turkey reared on farms in Lancashire, both are very flavoursome and succulent after slow roasting. We make our own Pate in two flavours, Farmhouse & Garlic - they both have a lovely texture and accompanied with some crusy bread will make a great starter.
Copas Turkeys
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Our unrivalled free range bronze turkeys are all specially selected, slow-growing breeds of female birds, aged to full adult maturity (minimum 25 weeks), reared in open barns, meadows and orchards fed only on natural feed. Slaughtered on the farm to avoid stress from long distance transportation, dry plucked and hung for a minimum of 7 days to mature and develop the natural flavours unique to this type of turkey production.
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