Dopson Butchers – We are your farm shop in the high street

This Week's Specials - available in-store only

Meat Specials:

  • Minced Lamb £11.99 kg
  • Shoulder of Lamb £8.25 kg
  • 10% off Condiments

Family Budget Pack (freezer) £66.99
See details

Fish Selection:

  • Pollack £17.99 kg
  • Sea Bass Serves 2 £10.99 each whole or Filleted
  • Gilt Head Bream serves 2  £9.99 each whole or Filleted
  • Salmon £21.99 kg
  • Fish Pie Mix £17.75 kg

The fish will be available weather and tides permitting. Fish Selection arriving Thursday. Please order by Wednesday morning.

Many other fish choices – please ask

Trying to save on Plastic? We’re happy for you to bring your own containers if you wish?


Opening Hours

TodayWE ARE CURRENTLY CLOSED07:30 - 15:00
 Tuesday07:30 - 17:00
 Wednesday07:30 - 17:00
 Thursday07:30 - 17:00
 Friday07:30 - 17:30
 Saturday07:30 - 15:00

Christmas & New Year Opening Times

  • Monday 18th December CLOSED
  • Tuesday 19th December 8 am –6 pm
  • Wednesday 20th December 8am –6pm
  • Thursday 21st December 8am-6pm
  • Friday 22nd December 8am-6pm
  • Saturday 23rd December 8am-3pm (8pm for collections)
  • Sunday 24th December 6am-10am (no counter service)
  • Monday 25th December CLOSED
  • Tuesday 26th December CLOSED
  • Wednesday 27th December CLOSED
  • Thursday 28th December 8am-5.30pm
  • Friday 29th December 8am-5.30pm
  • Saturday 30th December 8am-3pm
  • Sunday 31st December CLOSED
  • Monday 1st January CLOSED
  • Tuesday 2nd January CLOSED
  • Wednesday 3rd January back to normal hours

Wishing all our customers a very happy Christmas and a prosperous new year and thank you for your business

Christmas Order Form

Download and fill in our Christmas Order form, drop it in with a small deposit and we’ll get it ready for you to collect on your chosen day.

Christmas Order Form (pdf)

We also stock Cook Ready Meals

Dopsons Butchers - Food and Drink Awards Finalist

Facebook comments:

The Valentine’s day beef wellington!! Sensational! Had with a mushroom and peppercorn brandy cream sauce dauphinoise potatoes and tender stem broccoli.
Garry Hall