Kershaws Farm

Our story begins in Lancashire, where the Kershaw family has farmed the same patch of pasture for more than seventy years. What started as a modest mixed holding has grown into a respected name for pasture-raised beef and lamb, yet we have never lost sight of the principles that shaped our grandparents' work: good land, patient stockmanship, and a belief that every animal deserves a well-lived life outdoors.

The farm sits on gentle slopes above the Ribble Valley, where native grasses and clover leys feed our herds through the growing season. We choose traditional British breeds suited to our climate and terrain, allowing cattle and sheep to grow at a natural pace rather than rushing weight onto the frame. That slower rhythm shows in the eating — deeper flavour, fine marbling, and meat that responds beautifully to simple cooking.

In the 1980s we added a small on-farm butchery so nothing was lost between gate and plate. Nose-to-tail butchery is not a trend for us; it is how we honour the stock we raise. Alongside prime roasting joints and steaks, we prepare shin, cheek, liver, and bones for those who cook with care and curiosity. Our butchers know each carcass and can guide you toward the right cut for your table.

We host butchery mornings for curious cooks, publish recipes for economical cuts, and welcome school visits so children understand where meat comes from. Those conversations keep nose-to-tail eating alive beyond our gate.

Today Kershaw's Farm supplies Maxwells and local farm shops with beef and lamb that carries our name from field to fork. We still walk the pastures daily, still hang meat properly, and still treat customers as neighbours rather than transactions. Lancashire has long been cattle country; we are proud to keep that heritage alive with produce you can trust for Sunday roasts and weekday suppers alike.

Values: Pasture-raised, nose-to-tail butchery