Black Barn first opened its doors in 2012 after the shops founder, David Mitchell, approached Charles Secrett on opening a Butchery at Secretts Farmshop. Husband and wife, David and Nicky, soon after launched Black Barn Butchers and within only two years of trade the shop was awarded entry into the prestigious Q Guild of Butchers, an organisation that represents skill, craftsmanship and above all, quality.

Company owner David Mitchell started his career as a fifteen year old Saturday boy in a quaint village butchers and progressed to become a Master Butcher, capable of both Continental and British styles of butchery giving him a wide versatility in the craft. David kept animal welfare at heart and believed in animal husbandry, the provenance of his produce and sourcing from local farmers wherever possible. David had a wealth of knowledge and long career in the meat trade – there’s not much David didn’t know when it comes to meat.

His next chapter started in 2012 with the opening of Black Barn and as a result of his success we quickly outgrew our premises. The year 2015 brought on the modernisation of the business, with the expansion of the premises and the installation of brand new bespoke counters and the addition of a dry ageing unit.

Although very much a traditional butchers, over the years exciting and innovative products have been introduced and we now have an extensive range of value added products /ready meals made on site. This allows staff to show off their creative flair and explore new flavourings and add a twist and interest to the counter. Our own sausages of many varieties are made on site as are our hand pressed burgers.

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Black Barn is at its heart a family run business, a core value that was solidified in 2018, after the devastating passing away of David Mitchell after a short illness at the young age of fifty. 

David had many plans for the business he adored which left his family with a dilemma, ultimately it was decided it was only right to continue Davids legacy and not sell the business, but to keep it in the family and move forward with his vision. In his honour, Hayley (Davids eldest daughter) decided to fly the flag for him and joined the business in 2018, she trained via an Apprenticeship to qualify as a Butcher and now assists in leads the team alongside Davids wife, Nicky.

David’s motto was “to source local, highest quality produce at an affordable price with a friendly service and knowledgeable butchers”

His words remain our focus today