Steadman's Butchers - Gallery
Yorkshire Dales National Park Panorama.
Garth and Jean at Claridges for the shop of the year 2006 / 7 presentation.
Garth at the start of the Ravenstonedale Red 10 K Fun Run which was sponsored by Steadmans Nov 2006.
First Prize Limousin Heifer at Kirkby Stephen Christmas Fatstock Show November 2006. Purchased by Steadmans.
Garth being presented with the Smithfield Awards by Ed Baines, Celebrity Chef, won by Steadmans at the Guild of Q Butchers Product Evaluations November 2006.Prizes included,
Gold Award- Rillette De Canard
Gold Award - Air Dried Pancetta
Gold Award - Black & Blue Burger
Gold Award - Pork & Black Pudding Sausage
Gold Award - Pork & Stilton Sausage
Gold Award - Dry Cured Back Rashers Scotch Eggs
Silver Award - Pork & Cranberry Pie
Silver Award - Westmorland Sausage
Silver Award - Tattie Pie
Silver Award - Super 6 Burger
Silver Award - Lambs Liver and Onions
Ryan at the Meat College at Calais where he was one of 12 English student butchers selected, by the Worshipful Company of Butchers Guild, to go on a one week course of French Butchery
Q Guild Butchers French Butchery Skills. Preparing Lamb Neck Fillets Stuffed with an infusion of Sage, Onion, Rosemary, Garlic and Mint wrapped in Leek.
Steadmans team at the National BBQ Competition 2005 being presented with their runners up prize by Clarissa Dixon Wright.
Garth and Austen Davies at a cooking, tasting and talk about Cumberland Sausage. The event,at Reghed at Penrith, was organised by "Made in Cumbria" who are involved with a group of Cumberland Sausage Producers trying to make Cumberland Sausage a "Designated Area Product".
The Hind Quarters from the First Prize Heifer at Kirkby Stephen Christmas Fatstock Show November 2006. One of the Hind Quarters was displayed on late Night opening on December 7th in a competition to guess the weight of the Hind Quarter of Beef. The winner was Martin Lewes who came within 4 oz of the actual weight which was 216lbs.The evening raised over £300.00 for charity.The Hind Quarter was hung, cut and prepared for our Christmas customers.
Steadmans attended the opening day of Dent Heritage Centre.The public were given the opportunity to taste our products as well as to buy them.
Rose preparing orders
Derek and Bradley on another Sausage Making Marathon
Dales Kitchen was set up to cater for outside Barbecues.The idea was to allow the public to taste our products.
Caterers seminar at the Peoples Hall Sedbergh.Talking and Tasting.
Pete, Ryan and Nick hard at work
View of The Shop