Surveyed
Davey Mitchell runs this butcher's shop from premises on Wirksworth's Market Place, having trained as a whole-carcass butcher and worked at other local shops before opening on his own account. Meat is sourced from local farms rather than a central wholesaler, and beef is dry-aged on site for a minimum of three weeks before it reaches the counter. The shop also cooks and bakes its own range of pies, sausage rolls and other ready-to-oven products, made in a kitchen behind the retail counter rather than bought in from elsewhere. Market Place sits at the centre of Wirksworth, among a run of other small independent shops that share the square.