team
always welcome
our story
farming is where our story begins
Craven Binns, Pauls grandfather farmed at Far Shay Farm in Keelham near Denholme Gate, W.Yorkshire in the 1940s. Whilst growing up on the farm, Pauls father Richard gained a love of butchery through working with local wholesalers. He quickly mastered the art and purchased his first shop by the age of 21. Later in life he bought a small-holding in Oxenhope as he had never lost his love of farming. There Paul worked in the family business, learning his trade in farming and butchery from a young age, opening his first shop in 1995
Today we are a modern, Q Guild butcher with a passion and love for what we do. Our meat is sourced through a network of local farm auctions to ensure we buy the best, week in and week out.
meet the team
master butcher & boss
paul
pie maker & boss
mandi
In 2016 after many years in the corporate industry, with a love of cooking and a desire to be home more, Mandi said goodbye to the hustle and bustle of the world of suits and board meetings and looked for a new journey in life. Her vision of opening a delicatessen and making artisan pies and products was shared by Paul, and over dinner one night the perfect work marriage was formed – Paul the Master Butcher and Mandi the Baker, coupled with her Sales background – an unbeatable combination.
Refining the art of hot water pastry and consulting a local Spice merchant brought forth a variety of pies, tried and tested on family and friends with astonishing positive results. The first production of our handmade pork pie became a local legend overnight and continues to this day as our signature item. Sampled and favourably commented upon by none other than Princess Anne!
senior butcher
kieran
Kieran is a passionate 22 year old from Wrose, who started in the butchery trade as a Saturday lad at the ripe age of 14. Instantly, he had the desire to learn the trade, from making burgers to scrubbing floors, which is a big step up from being the tea boy! He decided that it was the career for him and started college, where he continued to learn and study for 2 years. It is only when he decided to take the plunge and go for a job at Binns Of Saltaire where his learning reached new heights and began learning the trade inside out from his mentor Paul Binns. His enthusiasm to learn how to be a master butcher pushes him to learn new skills from deboning Lamb, Heifers, Pigs and chickens to learning new dishes and essential cooking skills, which he then passes on to the customers. Kieran has been at Binns Of Saltaire for over 4 years and has seen and been a part of a lot of exciting changes. As the demand continues to grow for their local produce, he is very excited to see what’s the future holds.