Castle Howard, Historic House North Yorkshire
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The Butchery

In the centre of the Howardian Hills, our butchery team have the pick of the finest quality, hand reared produce, mainly sourced from within 40 miles.

We guarantee the freshest, tastiest meat all prepared by our expert team.

From Aberdeen Angus beef reared on the estate by Mike Farger, sheep which graze on the fields that make up the Castle Howard estate, to outdoor reared rare breed pigs. Our butchery team work closely with local farmers and suppliers to ensure only the finest quality meat and poultry makes it to the counter.

The butchery also offers a variety of seasonal game provided by Castle Howard’s own gamekeeper.

View our selection of delicious seasonal offers

Pick of the Season

As the chilly winter days turn to cosy winter evenings, our thoughts turn to the delicious possibilities offered by our Estate game. The Farm Shop Butchery sell hung birds fully prepared as whole ready to roast or jointed down to your own specification, as well as our own Estate venison.

Game is leaner than most other meats and is perfect for slow cooking. Pot roast pheasant with smoky bacon and seasonal autumnal vegetables, add a good splash of marsala or sweet sherry for a succulent roast. Venison is always available and this versatile lean meat can be used instead of beef in many recipes. Delicious estate made venison sausages are perfect comfort food smothered in rich red wine gravy served with buttery mash and fresh greens.

Our Estate lamb takes on a depth of flavour at this time of year and is at its best now due to of the sweet Autumn grazing on Richard Clifford’s farm at Slingsby. 

Try one of our whole roast joints, or for mid week how about a mini roast joint or lamb cushion. The butchery team can suggest or prepare a specific cut for you whilst you browse the rest of our Farm Shop, where you will find a host of marinades, sauces and more unusual accompaniments to liven up your table.

Sausage Selection

All our sausages are made in house by our expert team using only local pork leg and shoulder, estate reared beef and lamb, and natural skins. Our recipes are unique to Castle Howard and each month we showcase our favourite flavour. 

Our varieties include:
  • Plain Pork – thick or thin
  • Cumberland
  • Lincoln
  • Leek
  • Black Pudding
  • Lamb Merguex – in lamb skin
  • Venison and Cranberry
  • Old English
  • Lamb, Rosemary and Cranberry
  • Apple
  • Cracked Black Pepper
  • Tomato
Aberdeen Angus
Our beef is raised on the estate by Michael Farger, a third generation tenant farmer. The cattle enjoy the lush pastures on the Howardian Hills.
Castle Howard Estate Howardian Hills Lamb is reared by tenant farmer Richard Clifford.
Estate venison and seasonal game is supplied by our gamekeeper, Clive.
We source our Poultry from Nidderdale, who supply the Butchery with a range of chicken products from whole birds to breasts.
Our pork is from a range of outdoor reared heritage breeds supplied to us from local farmers.
Gressingham Duck
Estate rabbit is supplied by our gamekeeper and our ducks are Gressingham.
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