Butchers to look out for

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Broughs Butchers

Posted on: Dec 06 2013

Broughs Butchers is an established chain of 6 independent butchers across Merseyside and Lancashire which has built a reputation for selling superior quality traceable meat, born on British farms.

Led by Tony Brough, Broughs Butchers originated with a shop in Ainsdale, set up by Tony and his father Peter in 1974. The group has since opened shops in Birkdale, Formby, Ormskirk, Kew and Dockside (Liverpool 3).

The shops sell a comprehensive range of quality local meat in a variety of cuts, and the butchers make their own sausages, burgers, pies, dry cured bacon and black pudding, as well as a range of oven ready products and marinated meats.

Tony believes that the key to successful modern day butchery is in broadening the offer through partnerships with other independent retailers. This led Tony to open Dobbies in 2007, a butchers within the food hall of a garden centre development which has gone from strength to strength trading 7 day a week with easy parking. More recently, Broughs Butchers entered into a partnership with Delifonseca, Liverpool's leading delicatessen, to bring quality meats to Liverpool's discerning food lovers via a new and exciting food destination.

Tony explains; “We believe that quality starts with good farming practice and gratuitous care, standards that must be continued throughout the process from field to fork. We really like our business and work hard to ensure we and the people who work with us have a sustainable future. That is our mission and with the support of our loyal customers - we will achieve it.”

581 Liverpool Road Ainsdale Southport Merseyside PR8 3LU
Telephone 01704 574069

20 Liverpool Road Birkdale Southport Merseyside PR8 4AY
Telephone: 01704 567073

36b Chapel Lane Formby Merseyside L37 4DU
Telephone: 01704 872075

10 Burscough Street Ormskirk Lancashire L39 2ER
Telephone: 01695 570600

Kew (Dobbies Garden World)
Benthams Way Southport PR8 4HX
Telephone: 01704 55043

Liverpool (Delifonseca Dockside)
Brunswick Way Sefton Street Liverpool Merseyside L4 4BN
Telephone: 0151 255 8080

Website: http://www.broughs.com


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Tom Parker Bowles

Tom is a food writer and broadcaster with a weekly column in The Mail on Sunday and is Food Editor at Esquire magazine.
His books include E Is For Eating – An Alphabet of Greed, The Year of Eating Dangerously and Full English; A Journey Through the British and Their Food. He also co-presented Market Kitchen on Good Food Channel and presented LBC Radio's Food and Drink Programme.

The steady loss of our local butchers is cause for serious alarm. Just 2 months back my favourite butcher, Kingsland and Son, fell victim to a fierce rent hike and was forced to move out. The whole area is still reeling from the loss. Because butchery is both art and science. Not just in the physical act of separating different cuts from a carcass, but the wealth of knowledge any serious butcher has; where the meat comes from, how long the beef was hung, what cuts are better suited to braising than roasting. Support your local butchers. For the sake of the community, and your taste buds too.

Brian Turner

A popular face on our TV screens, Yorkshire-born Brian’s career started in less glamorous circumstances - cooking breakfasts at his dad's transport café.

Your local butcher really cares about the meat he sells and the people he sells to. He deserves your support- let’s not lose him now.

Rosemary Shrager

Rosemary Shrager, talented TV chef and cookery school teacher, is renowned for her role on reality TV show, Ladette to Lady. Rosemary has worked for Pierre Koffman at the famous Tante Claire restaurant in London and also for super chef Jean-Christophe Novelli.

Rosemary’s TV career began with series Rosemary – Castle Cook, followed by Rosemary on the Road, both for Channel 5. She is now a familiar face on ITV, following up her Rosemary Shrager's School For Cooks series with regular appearances on The Alan Titchmarsh Show.

It is so important to support butchers, if we do not then they will go and then we really will miss them. These people know where all their food has come from, generally sourcing everything from the local area’s farmers. Support for your butcher is support for the wider farming community.

Joanna Blythman

Joanna Blythman is Britain’s leading investigative food journalist and an influential commentator on the British food chain. She has won four Glenfiddich awards for her writing, including a Glenfiddich Special Award for her first book, The Food We Eat, a Caroline Walker Media Award for Improving the Nation’s Health by Means of Good Food, and a Guild of Food Writers Award for The Food We Eat.

We need to cherish the excellent traditional butchers who have kept going valiantly in the teeth of the supermarket takeover of our food chain. As the Meat Crusade puts it, if one in 10 of us returned to our local butcher that would be make a real difference. And if one in five of us did so, even once a week, it could start a revolution.

Jay Rayner

The award winning Observer Food Critic and One show journalist.

Jay currently chairs the new Radio 4 food panel show, The Kitchen Cabinet, having recently appeared as judge on Masterchef and The Great British Waste Menu, and hosted Channel 4's magazine show Food: What Goes in your Basket?

Now, more than ever, we need to know where our meat is coming from, and your local butcher is best placed to give you that vital information. There is no substitute for buying your meat from the people who sourced it. They are the ones who know how it was raised, how it was slaughtered and how best to cook it. If we lose our local butchers we lose an irreplaceable part of the food chain.