About us
We are a family business, committed to looking after our environment and local community, and we do everything we can to protect our habitat for future generations. We follow sustainable farming methods, home-rearing our animals with the respect and welfare they deserve. We keep food miles to a minimum and recycle and reduce waste wherever possible.
Marie
Shop manager
Our shop is run by Marie, our aunt, sister and sister-in-law. She’s an excellent entrepreneur as she’s hands-on, bubbly and full of great ideas. Furthermore, she has a strong sense of community and a passion to learn new things – she’s recently learnt to make sausages and cure bacon, for example.
Being a farmer’s daughter, Marie understands what traditional farming involves. She is committed to supporting local businesses and is a great advocate of animal welfare. She enjoys rural live and is an animal lover, with several dogs of her own. Her career has included working for the Dutch Government at a garden festival held at Stoke-on-Trent, for a fine art and furniture auctioneer, a residential letting agency and a brewery, providing her with a wealth of expertise that now comes in handy for running the farm shop.
Joe
Butcher
Joe has been part of Baa Hill Farm Shop pretty much from the start. Alongside Marie, he’s helped dream up and produce over 40 sausage flavours for our ever-changing, homemade weekly range – a responsibility he takes very seriously.
Farming is in his blood. Joe grew up rearing sheep and cattle alongside his dad, so working with quality meat came naturally. After leaving school, he went straight into butchery, completing his apprenticeship at Cheerbrook Farm Shop in Nantwich, where he stayed for two years. He then successfully ran a start-up butcher’s shop for another two years before joining us in 2021.
Outside work, life is full… and noisy. Joe and his girlfriend have a baby boy and two dogs – Biscuit the terrier and Beany the lurcher – who ensure there’s never a dull moment.
Joe’s favourite cut? A proper Hereford rib-eye steak. Thick, well-marbled and cooked just right.
Ash
Butcher
Ash has recently rejoined the team, and it very much feels like a homecoming. He previously worked here under the former owners before spending nearly two decades at Hall Farm Shop, from 2007 until it closed in 2025.
His route into butchery was, shall we say, gently encouraged. When an opportunity came up at Plant & Wilton in Newcastle-under-Lyme, his parents made it crystal clear that it was time to get a job. They even drove him to the interview to make sure he went. As it turned out, it was the perfect nudge. He quickly found his calling, developing a deep interest in and aptitude for the craft. And he really came to appreciate that first ‘real’ pay cheque!
Ash and his partner of 20 years have two primary-school-age boys, plus Milo the retriever. He’s a fan of the early shifts – not least because he’s on afternoon dad duty.
Ash’s go-to cut? Just like Joe – a Hereford rib-eye steak. Some classics simply can’t be beaten.
Our animals
Our herds include native breeds, such as Dexter, Aberdeen Angus and Hereford, Llyn Peninsula sheep and Saddleback pigs. All our animals are predominantly kept outside, with plenty of space to roam, socialise with each other and happily graze on grass and forage for food.