Fairweathers Butchers and Deli

Fairweathers Butchers and Deli Based in the West Yorkshire town of Mirfield UK ๐Ÿ‡ฌ๐Ÿ‡ง
Famous for our multi award-winning homemade pies, sausages & sandwiches. most of our meat is sourced local.
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We use only the highest quality ingredients in all our products. Shaun, along with his Sister Sharon run the shop together ๐Ÿ˜€ We are a multi award winning butchers, famous for our homemade pies and sausages.. We use only the highest quality ingredients in all our produce.. We like to think of our customers as family, Shaun has worked in the shop since 1991 ,and eventually took over from his predecessor Mr Frank Wright in 1998 who had the shop for over 32 years. The shop has been a butchers since 1850 and is the oldest working butchers shop for miles around. Over the years he has built up a good reputation for selling good quality meat at a fair price... Why not try us out .. you will be made to feel very welcome by all his staff... ;)

At Fairweather's, we pride ourselves on offering a level of quality and service that supermarkets simply can't match. Ou...
05/10/2026

At Fairweather's, we pride ourselves on offering a level of quality and service that supermarkets simply can't match. Our meat is sourced locally, ensuring itโ€™s fresher and of higher quality than what you'll find on supermarket shelves. Supporting local businesses means investing back into the community, and when you shop with us, you're doing just that.
With our range of carefully selected meats,
Gold award winning sausage bacon and burgers.
Not to mention our legendary Gold award winning pies, and deli products, we provide a personal touch that big chains can't offer. Our experienced team ensures every product is top-notch, and weโ€™re always happy to offer our advice to suit your needs.
We are a small traditional retail butchers and deli.
Small retail butchers play an important role in the local community.
Sometimes we might be the only person someone sees all week.๐Ÿ˜ช
Local Knowledge and supporting local people.
Service with a smile ๐Ÿ˜ƒ
SUPPORT YOUR LOCAL BUTCHER, WE ARE A DYING BREED๐Ÿ™

โญ๏ธFamily meat pack ยฃ44โญ๏ธOur meat packs have been very popular lately with our social media going crazy ๐Ÿ˜€1.4 to 1.6kg f...
05/10/2026

โญ๏ธFamily meat pack ยฃ44โญ๏ธ
Our meat packs have been very popular lately with our social media going crazy ๐Ÿ˜€

1.4 to 1.6kg fresh local chicken
400g lean beef steak mince
400g home cured back bacon
8 x Thick pork sausages
4 x thick cut gammon steaks
4 x large chicken fillets
4 x quarter pound steak burgers
Please comment on this post to reserve your order, letting us know what day you want to collect
We can also make this pack larger or smaller to suit family sizes.
WHILE STOCKS LAST
We are in Mirfield near Huddersfield West Yorkshire WF14 9RW
At the top of Nab Lane and Nettleton Rd
*Please feel free to like and share*

๐Ÿ† Yorkshire reserve champion 2001! ๐Ÿ† Back in 2001 our low-fat Lincolnshire recipe sausages took home the title of Reserv...
04/10/2026

๐Ÿ† Yorkshire reserve champion 2001! ๐Ÿ†

Back in 2001 our low-fat Lincolnshire recipe sausages took home the title of Reserve Champion across the whole of Yorkshire โ€” and weโ€™re still incredibly proud!

To stand out from over 350 entries? Not too bad at all ๐Ÿ˜€

Fast forward to today and our famous low-fat Lincolnshires are still going strong โ€” loved by so many of you all these years later ๐Ÿ’ช

Hereโ€™s Shaun (yes โ€” with hair! ๐Ÿ™ˆ) pictured alongside some of the very best butchers Yorkshire has to offer.

Great memories, great craft, and still the same great taste today ๐Ÿฅฉ

Classic Shepherdโ€™s Pie Recipe: Hearty, Comforting, and Easy to Make!Classic Shepherd's Pie , made with tender ground lam...
04/10/2026

Classic Shepherdโ€™s Pie Recipe: Hearty, Comforting, and Easy to Make!

Classic Shepherd's Pie , made with tender ground lamb, vegetables, and topped with creamy mashed potatoes. This hearty dish is perfect for comforting meals and is steeped in tradition.

Ingredients:
For the Filling:

1 lb (450g) ground lamb (or beef for Cottage Pie)
1 onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup beef or lamb broth
1 tsp fresh thyme (or ยฝ tsp dried)
1 tsp fresh rosemary (or ยฝ tsp dried)
Salt and pepper to taste
2 tbsp olive oil or butter for sautรฉing
For the Mashed Potato Topping:

2 lbs (900g) potatoes, peeled and quartered
4 tbsp butter
ยฝ cup milk or cream
Salt and pepper to taste
1 egg yolk (optional, for a golden finish)
Instructions:
1. Prepare the Mashed Potatoes:

Boil the potatoes in salted water until tender (about 15-20 minutes).
Drain and mash the potatoes with butter, milk or cream, and season with salt and pepper.
Mix in the optional egg yolk for an extra creamy, golden finish. Set aside.
2. Make the Filling:

Heat olive oil or butter in a large skillet over medium heat.
Add the chopped onion, garlic, and carrots, and cook for 5-7 minutes until softened.
Add the ground lamb and cook until browned, breaking it up with a spoon.
Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for another minute.
Pour in the broth and simmer for about 10 minutes until the mixture thickens slightly. Stir in the frozen peas at the end.
Season with salt and pepper to taste.
3. Assemble the Shepherd's Pie:

Preheat your oven to 400ยฐF (200ยฐC).
Spread the meat mixture evenly in the bottom of a baking dish.
Spoon the mashed potatoes over the top, spreading it evenly. You can use a fork to create decorative ridges on the surface for a crispier texture.

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03/10/2026

We are open Saturday mornings from 8.30am till 12pm ๐Ÿ‡ฌ๐Ÿ‡ง
Mirfield near Huddersfield West Yorkshire WF149RW England.๐Ÿ‡ฌ๐Ÿ‡ง
We are at the top of Nab Lane and Nettleton Rd opposite Maughans bakery.
SUPPORT YOUR LOCAL BUTCHER WE ARE A DYING BREED ๐Ÿ™๐Ÿป

Not my recipe .This was sent in by one of our customers Braised Ox Cheeks 4 (about 1kg in total) ox cheeks2 tbsp vegetab...
03/10/2026

Not my recipe .
This was sent in by one of our customers
Braised Ox Cheeks

4 (about 1kg in total) ox cheeks
2 tbsp vegetable oil
a small bunch spring onions
cut into chunks
a thumb-sized piece ginger
sliced (no need to peel)
4 cloves garlic
bashed
2 red chillies
split
150ml mirin
100ml light soy sauce
50g soft light brown sugar
2 star anise
ยฝ cinnamon stick
1 tsp Szechuan peppercorns
3 cloves
2 tsp fennel seeds
500-700ml beef stock
1-2 tsp (optional) rice vinegar
Method

step 1
Heat the oven to 160C/fan 140C/gas 3. Pat dry the ox cheeks with kitchen paper, trim away any sinew or fat and season with salt. Heat the oil in a casserole and sear the ox cheeks in batches for 3-4 minutes on each side until browned and seared. Set aside.

step 2
Add the spring onions, ginger, garlic and chilli to the casserole (or, to use a slow cooker, see cookโ€™s notes, below), stir for 1-2 minutes until they take on some colour, then stir in the mirin, soy, sugar and whole spices. Bring to a simmer, and scrape any bits off the bottom of the pan. Nestle the seared ox cheeks back into the pan and top up with just enough beef stock to cover the meat. Cover with foil, put on the lid, and transfer to the oven. Cook for 5 hours until the beef is meltingly tender.
step 3
Remove the meat from the braise, and strain the remaining liquid into another pan to remove the whole spices and aromatics. Set over a low flame and bubble until thickened to a sauce. Shred the meat and stir back into the sauce. Check for seasoning, and add a pinch of extra sugar or a dash of rice vinegar to balance, if needed. Stir into wide noodles, spoon into steamed buns or simply serve over steamed rice with some pickles.
Nutrition: per serving

kcal
370
fat
15.1g
saturates
4.7g
carbs
23.7g
sugars
18.7g
fibre
1g
protein
34.4g
salt
3g

Lamb shanks 2 for ยฃ18 while stocks last Grab them while you can Have them mintedRosemary and garlic or plain ...
03/10/2026

Lamb shanks 2 for ยฃ18 while stocks last
Grab them while you can
Have them minted
Rosemary and garlic or plain


๐Ÿ‡ฌ๐Ÿ‡ง

02/10/2026

We make all our own gold award winning homemade sausage.
Filled out into natural selected skins and all hand linked .
Now that's an awful lot of sausages to make .
Seems like the word is spreading about my famous sausage ๐Ÿ‘Œ๐Ÿ‡ฌ๐Ÿ‡ง๐Ÿ™๐Ÿ˜€
We are in Mirfield near Huddersfield West Yorkshire WF149RW England ๐Ÿด๓ ง๓ ข๓ ฅ๓ ฎ๓ ง๓ ฟ ๐Ÿ‡ฌ๐Ÿ‡ง
20a /22 The Knowl
Just at the top of Nab Lane and Nettleton Rd .
SUPPORT YOUR LOCAL BUTCHER, WE ARE A DYING BREED ๐Ÿ™

An old antique sausage filler that's on display in the shop. This Huskavana is from around the 1920s 1930s and was used...
02/10/2026

An old antique sausage filler that's on display in the shop.
This Huskavana is from around the 1920s 1930s and was used up until Frank Wright took over the shop in 1965.
The other one is a Lynx 14.
Who remembers making sausages in one of these?
I learned to make sausages using a machine similar to this in 1983 at the young age of 13 years old.

43 years later, I'm still making sausages to a traditional recipe and into natural skins the way I was shown all those years ago.
Why change something that's not broken, I say ๐Ÿ‘Œ
SUPPORT YOUR LOCAL BUTCHER, WE ARE A DYING BREED ๐Ÿ™


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Address

20a/22 The Knowl
Mirfield
WF149RW

Opening Hours

Monday 8:30am - 2pm
Tuesday 8:30am - 4pm
Wednesday 8:30am - 4pm
Thursday 8:30am - 4pm
Friday 8:30am - 4pm
Saturday 8:30am - 12pm

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