Warm & Traditional

The demand quickly grew. A small farm shop followed, a butcher was hired, and Penny’s expanded into lamb and beef. John watched carefully, learned the craft of butchery, and developed a passion that would shape the family’s future.

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When John’s son Tim joined the business, it soon became clear that the traditional farm-shop model wouldn’t sustain the growing family enterprise. Penny’s began to diversify, supplying meats to the hospitality industry across the North West.

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Today, Penny’s Meats proudly supplies some of the region’s finest hotels, restaurants, and kitchens with produce they can trust — every single day.