Celebrating National Butchers’ Week - Butcher Spotlight With Doug Dalziel

We wanted to celebrate National Butchers’ Week this year by shining a light on one of our favourite butchers in the industry - Doug Dalziel from Middle Farm in Sussex. Middle Farm, on the South Downs is a 625 acre working family farm.

Since we met Doug in 2023 he has championed our chicken and been one of our biggest supporters so we thought we would ask Doug a few questions to get an insight into his life as a butcher and his thoughts on our chicken.

1.      When and how did you get into the butchery trade?

I have been in the trade 13 years now. I started in a small farm shop in Sussex and have worked in retail, wholesale and catering but my real love is in retail small scale farm shop butchery.

2.      What’s the best part of the job?

Taking a large whole animal and breaking it down into its separate and primal cuts. Also, talking to customers about their food choices and the farming practices behind products. Last but not least- making something delicious from a large whole animal!

3.     Why do you like Sutton Hoo Chickens?

What is not to like!? They are as chicken should be and they never compromise on quality. The feedback from customers has been amazing! The main thing we hear is that it tastes how chicken should taste- traditional values and farming makes for traditional flavour chicken.

4.     Favourite way to cook one at home?

You can’t go wrong with a standard chicken roast, slow cooked with the giblets and then making the world’s best gravy afterwards using the juices from the chicken – my two boys call it the happy chicken when we eat it at home.

5.     3 words to describe eating a Sutton Hoo Chicken

Yum, Delicious, Yum!