Our Philosophy

Local food for Local People

Smith & Clay showcase the best produce the local area has to offer from meat, dairy, vegetables to a wide range of deli products. The team works hand in hand with local farmers, growers and producers who share our high standards to provide our customers with quality produce which is locally sourced wherever possible. Our commitment to supporting our rural community led to us being named National Butchery Champions in the Countryside Alliance Awards 2019.

We are so lucky that we have such amazing food produced on our doorstop. The farmers that we work with are our family, friends and neighbours whom we visit regularly. These farmers share our commitment to high standards of animal welfare, provenance and traceability. Even the slaughtering of the livestock is undertaken locally by Long Compton abattoir ensuring that we mitigate welfare issues associated with long travel times. We can trace our product through its full journey from birth and parentage to how it’s hung, butchered and sold. Unlike many other butchers, we prefer undertaking our own butchery rather than buying boxed meat. From our cutting room on Newbottle Estate, we hang and prepare our meat using traditional Butchery craftsmanship to ensure that we do justice to the quality of the meat we work with and to eliminate wastage. From our famous beef mince to popular in-house crafted sausages, we ensure that our products are handmade from the best quality cuts of meat. We are proud to work with some of the leading pubs and restaurants in our area who are fantastic ambassadors for our products.

From our shops in Brackley and Buckingham, we seek to share our passion and expertise with a friendly and welcoming service. We ensure that our products are prepared for our clients personally offering a bespoke butchery experience. Our expert teams are always happy to provide advice on preparation, portion sizes and cooking times as well as inspiring new ideas and recipes. We even offer a knife sharpening service enabling our home cooks to have the best tools at hand. We seek to educate the wider community through meat demonstration evenings, visiting local schools and partaking in charity events such as the popular ‘Open Farm Sunday’ at Newbottle Estate as well as through our popular butchery and sausage making classes. We are working tirelessly to encourage people to learn more about the meat and food they buy and where it comes from, converting customers one sausage at a time.

Margaret Behan
Managing Director

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