Our Butchers

Meet the Team

Our young and enthusiastic butchers have almost 45 years of butchery experience between them. From starting as a butchers boy aged 10, to joining us as an apprentice, each has their own journey into the craft. In a traditionally male-dominated industry, we are delighted to have a female apprentice butcher as part of the team.

As well as their individual butchery talents, they all work together to prepare and display our products and serve customers in-store. Each member of staff also has their own responsibilities and specialist skills such as sausage or faggot-making, venison butchery, or counter displays.

Requests are always welcome for any specific ways customers would like meat prepared, new ideas for sausage flavours, or simply some advice on what’s good and how to cook it. Come in and see them and find out what’s in season, get some meal-time inspiration or to order something special.

There is always a member of the team available Tuesday to Sunday during opening hours. Or you can call or email – all the details are HERE.


Karl

Karl started as a butcher boy in Wellesbourne at the age of 14, and then went on to an apprenticeship at 16 after leaving school. He has been with Ragley for almost ten years, and is the lead butchery supervisor for the team. Karl is also responsible for butchering the majority of the venison.

Enjoys: The relationships he has built up with customers over the years, and learning about all the new crazes that come along the way such as dry-aging, and BBQ smoking.

Favourite meal: Smoked Beef flat Rib from heygrillhey.com “There’s just something about cooking on charcoal and smoking wood that just takes it to a whole new level of flavour.”

Hobbies: Watching football and playing golf


Martin

Martin is our two-time sausage award winner and has been making sausages since 2012. He also makes our faggots and speciality burgers.

Enjoys: making the best sausages!

Favourite meal: Chicken curry, made with Schwartz mild curry powder, spring onion, mushrooms, single cream and coriander. Served with boiled rice.

Hobbies: Skiing, Fencing and going to the gym.


Dominic

Dom is a fourth generation butcher with over 10 years of experience in the craft.

Enjoys: Arranging the window display to show off our fantastic range of meat and cuts we sell at Ragley

Favourite meal: Ribeye steak, cooked medium rare for four minutes a side

Hobbies: A keen musician, playing guitar and mandolin


Gemma

Gemma began her career in butchery with Ragley in 2021 as an assistant to the main butchers. She is now an apprentice butcher and on her way to being qualified through learning from the team.

Enjoys: Processing the wild venison from the estate – butchering the whole carcasses and turning them into beautiful, individual final cuts

Favourite meal: Fillet steak with a side of asparagus and garlic & rosemary Hasselback baby potatoes

Hobbies: Looking after her snakes, tarantulas and insects. Walking, and visiting heritage properties

Make Ragley your venue

If you would like more information about how Ragley could fulfil your venue requirements, please fill in the form and one of the team will contact you. Alternatively, please ring us on 01789 762090 to discuss your plans in more detail.