Archers Of Westfield

 

We are situated in the village of Westfield, approximately 5 miles from Hastings on the A28.


Travelling from Hastings we are on the left hand side about 30yds past the New Inn.


From Rye, we are on the right hand side, about 30yrds past the school.

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We have been supplying Westfield and the surrounding area with prime quality meat from our current premises for nearly 82 years, and from the village even longer.

 

It has always been our policy to sell the best quality meat we can, prepare it to the highest possible standards, and present it to the public with the best possible service.

 

For many years we grew most of our own meat on our own farm, so that our meat came from within the village. When this was no longer practical, we were forced to buy from further afield. However, it has always been our aim to suply meat which is produced locally.

 

The vast majority of our meat comes from within a 30-40 mile radius of Westfield via local farmers and wholesalers.

The two nearest abattoirs to Westfield are Tottingworth Farms Ltd, who produce good quality beef from their own farm, as well as beef, free range pork and local lamb from surounding farms, as does Ken Ballard Ltd based in Marden, Kent.

 

We have also been sourcing pure pedigree Sussex cattle (pictured) from David Etches at Marlpitts Farm, just a mile or so from the shop, overlooking the Brede valley.

 

Natural Farms from Bodiam are our other main supplier, again their meat all comes from local farms that meet their strict standards of production and animal welfare.

 

Chicken has to be bought from further away as there is very little in the way of local production. However, we have just started sourcing free range chicken from Hailsham. Our Christmas turkeys are from Appledore, they are beautifully presented and represent the best quality available.

 

Our game, when in season, all comes from local shoots and game suppliers.

 

Buying locally enables us to keep strict control of the quality of the meat we sell. Importantly, it involves less stress for the animals in terms of reduced transportation, and therefore higher standards of animal welfare. We are also proud to be helping support the local economy.


In 2012/13, we were nominated in the Sussex Food & Drink awards, where we finished runners up. However we made the final again the following 

year, where we were, and still are, very proud to have been named 'Sussex Butcher of the Year 2013/14'. This was largely down to our customers, new and old, supporting us over many years.

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David Hobbs 2003

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