We’re delighted to welcome Blacker Hall Butchery to Hearty’s Food Hall!

Enjoy the award-winning Blacker Hall butchery’s extensive range of home-reared meat from their family farm, situated just down the road in Wakefield!

As fifth generation farmers and growers, Blacker Hall are extremely passionate about providing great food and truly believe that good meat comes from contented, well cared for animals and you really can taste the difference!

Prepared daily by their expert team of craft butchers, their fabulous range of Yorkshire produce includes their award-winning 21day old dry aged beef, dry-cured bacon, pork, lamb and free-range chicken that we know you will love!




The Blacker Hall Story

Blacker Hall Farm came into the Garthwaite family in 1901 where they have been rearing livestock in the Calder Grove area of Wakefield for generations.

They pride themselves on rearing, growing and making 80% of everything they sell and sourcing the remainder from the best local farmers, producers and growers.

Since opening their Farm Shop in 1999, they have built an outstanding reputation for selling locally sourced, superior quality produce and have won numerous awards including Best Farm Shop on three separate occasions!

Butchery Expertise

The Blacker Hall craft butchers have a wealth of skill and experience, as well as a passion for working with the beef and pork from their own farm.

The dedicated team at Blacker Hall really know their stuff and are always on hand to offer expert advice, product information, cooking recommendations and serving suggestions.

And they’re really proud of the strong relationships they’ve built with other trusted local farms over the years, working together to create fantastic produce for you to enjoy.

Meat Provenance

As a family of farmers, Blacker Hall Farm take a hands-on and traditional approach to everything they do to achieve the best quality possible.

Their grass-fed cattle are the farms pride and joy, raised with care, in a traditional way. The herd is made up of well-bred Angus, Hereford, Limousin, Simmental and Belgian Blue cattle which are fed on a mixture of nutritious home-grown cereals and forage crops all year round to guarantee a unique flavour.

They truly believe that happy animals give the best quality of meat!

Their beef roasts and steaks are matured on the bone for a minimum of 21 days and their award-winning hams and bacon are dry-cured on the farm! And whilst it may be impossible for us to compete with local supermarkets on price, there’s no contest when it comes to taste and provenance.