Our founding values have always been upheld, age old traditions and skills passed down. And, along with tradition, there too has come innovation. A way of working with local farmers to rear quality, ethical meat, that has seen the Lakings legacy continued.

Lakings has always been the beating heart of a community which is, predominantly, a farming one. It stands proud in a town where people still shop at the butcher, the baker and the greengrocer. Provenance and accountability matter to us, which is why we know they matter to you.

The demand for ethically reared meat is only increasing, accountability is vital and a traditional approach to farming, with the right amount of innovation, is key. We are truly proud to say that is a combination our farmers are committed to. Moving towards the notion that buying better produce but less of it, is the way to maintain a healthy and happy environment and farm, our offering makes sure you know exactly where, and who, your produce is coming from.

Andrew and family also run a small, farm nearby, where a flock of pedigree sheep happily live their lives. Under the watchful eye of one of Andrew’s brothers, a mix of Beltex, Badger Face Texel, Rouge and Blue Du Maine roam freely outdoors, nibbling on the lush vegetation the Wolds farm has in abundance. All quality breeds, they have been chosen to bring lamb-lovers the best in flavour, succulence and eating quality.

While the family farm isn’t big enough to completely fill Lakings butchery, two local farmers – Paul Tuplin and Martin Clough at Beverley Pastures – fill the void. Situated in the Spilsby area, both farmers use the family abattoir, while their traditional approach to farming ensures a happy animal and delicious, resulting produce. Both farmers buy their tups from Andrew’s family farm too, so the lineage and therefore quality can be traced from flock to flock.

They may not be sourced from a farm nestled in the glorious Lincolnshire landscape, but Lakings’ Herb Fed chicken is worth the journey from York – just for their story alone.

Founded by Edward Wilkinson, Herb Fed is the result of wanting to produce a ‘bird with taste’. It’s as simple as that. Edward left London and being a chartered surveyor, swapping it instead for York. With farming in his blood, Edward travelled up the country to develop his own business. The thing that’s different about Edward’s chickens is that their diet includes ten different kinds of herbs – a by-product of the farm next door, his Aunt’s herb company – Herb Unlimited.

Enriching the bird’s diet with herbs gives them a distinct flavour, but it is Edward’s dedication to welfare standards – meaning they stay on the farm, in the sunshine and open air for 6-8 weeks longer than your average bird – which changes not only the size of Edward’s chickens we are able to sell on our butchery but the texture too. There is a bite to this chicken which you just don’t get elsewhere.