A family butcher at 25 Market Hill, in the heart of the Framlingham market square, a few minutes below the castle. Traditionally reared, locally sourced beef, lamb, pork and chicken, cut to order at the block, with homemade pies, sausage rolls and specialities made in the shop.
The meat counter, the country kitchen, the prepared cuts and the larder. Everything cut, made or chosen here, so a weekly shop in Framlingham does not need a second stop.
Traditionally reared and locally sourced Suffolk meat, cut to order at the counter rather than pulled pre-packed from a shelf. Beef, lamb, pork and chicken, plus seasonal game and the BBQ cuts when the weather turns. Ask for a thickness, a weight or a particular joint and Eric or one of the lads will cut it for you.
Debbie makes the pastry in the shop: chicken and ham, steak and ale, steak and kidney, sausage rolls, pork pies and scotch eggs. Alongside them the prepared specialities, BBQ kebabs, stuffed chicken breasts and the minty lamb pastry wheels, ready for the oven.
Oven-ready joints, stuffed and tied, marinated cuts and trays prepped so the work is half done before you get home. Tell us how many you are feeding and we will sort the rest, whether it is a Sunday roast for four or a barbecue for the garden.
Free-range local eggs, Suffolk apple juice, and a shelf of sauces, pickles and dressings to go with the meat. The small things that round off a counter order, all from around here, so a weekly shop does not need a second stop.
David and Diane Scott opened Hall Farm on Market Hill in 2011. Suffolk born and bred and from true Suffolk farming stock, they started the shop because they could see the town wanted meat that was properly reared and properly sourced, sold by people who knew where it came from.
Daniel ran the counter from the first morning and runs it still. Luke joined in 2014, learned the trade on the same bench, and in 2024 the two of them took the shop on as owners. Diane still drops in. As they put it, a good butchers is about more than the meat: it is the community, the conversation, and a counter people trust.
“A good butchers is about more than just meat. It is about community, conversation, and a service people can trust.” The team at Hall Farm
David and Diane Scott, Suffolk born and bred and from true Suffolk farming stock, open the shop on Market Hill, seeing the town wanted properly sourced local meat.
Daniel takes the counter from day one and has run it ever since, the constant face behind the block.
Luke joins the team, learning the trade on the same bench.
Daniel and Luke take the shop on as owners, keeping it in the family the Scotts built it into. Diane still drops in.
Food-hygiene inspection rates hygienic handling Very Good, the standard you would want from the counter you buy your Sunday roast from.
The same shop, the same block, twice-weekly market days on the Hill, and the homemade range coming out of Debbie’s oven.
The pastry is the other half of this shop. Debbie, who ran a cake-decorating business before she came to us, makes the pies and the rolls here rather than buying them in: chicken and ham, steak and ale, steak and kidney, with sausage rolls, pork pies and scotch eggs alongside.
A short note and we will have it cut and ready, whether it is a Sunday joint, a tray of pies for the weekend, or a turkey for Christmas. Or call the shop on 01728 727422, or call in on Market Hill. Pre-ordering is the surest way to get the exact cut you are after.
25 Market Hill
Framlingham, Woodbridge
Suffolk IP13 9AN
Phone · 01728 727422
Email · sales@hallfarmbutchers.co.uk
In the market square, with the twice-weekly market on the Hill on Tuesdays and Saturdays, and Framlingham Castle a few minutes up the hill. Parking on the Hill and in Station Road.
Yes, pre-ordering is encouraged, and it is how to be sure of the cut or the bird you want. At Christmas we take orders for turkeys and geese well ahead. Call the shop on 01728 727422 or email sales@hallfarmbutchers.co.uk with what you need and the day you want it.
We deliver to Framlingham and the surrounding villages on selected days, and we put together weekly meat boxes you can size to your family and budget. Ask at the counter or drop us a note and we will tell you the days we are out your way.
Yes. Debbie, who used to run a cake-decorating business, makes the pastry and the pies in the shop: chicken and ham, steak and ale, steak and kidney, sausage rolls, pork pies and scotch eggs. Nothing bought in frozen and reheated.
Traditionally reared and locally sourced, from around Suffolk. David and Diane started the shop because they are farming stock themselves and wanted the town to have meat they could stand behind. We cut it to order at the counter.
That is the point of a counter. Tell us the thickness, the weight, the number of chops or the joint you are after, and we will cut it while you wait. If it is a specific cut, a call ahead means it is ready when you come in.