• About Us

    Craig Finch is a multi-award winning butcher based in Harborne, Birmingham. We specialise in providing the highest quality British meats, sausages and pies, and have done so for over ten years. During that time, we have received more than 100 awards for our homemade sausages, pork pies and meat pies at industry competitions hosted throughout the UK. As a result of our success in these competitions, we received numerous invitations to the prestigious 'Champion of Champions' event, and were honoured to be the first sausage-maker to ever receive the coveted title in two consecutive years for our Pork and Leek Sausage. We were two-time regional finalists at British Sausage Week, and won the title with our Honey and Mustard Sausage. Our Traditional Pork Pie also received a Great Taste Award. We have featured in numerous television and radio appearances, together with regular newspaper and magazine articles, including a feature on the Daily Mail website for a special order pork pie wedding cake!

     

    We pride ourselves on providing the finest quality homemade products, with every batch being carefully prepared on the premises by hand, so we can guarantee that the products you purchase from us are identical to our competition winning entries.

  • BEST BRITISH MEATS

    All our British Meats are sourced from our local suppliers and local markets

    • Beef

     

    Our finest British beef is all sourced from one local supplier, whom we have grown to trust over time, and who supplies us consistently with the best local beef. It is matured for a minimum of three weeks, so that we can guarantee the best flavour and most tender meat. We stock a wide range of beef cuts that we expertly prepare on the premises. We can also provide you with bespoke cuts if you require them.

    • Lamb


    We take particular care to ensure that our customers receive the best possible quality, which we can guarantee from our local supplier and local markets. We ensure that we are supplying spring lambs as soon as they are available, which is usually at the beginning of March.

    • Pork

     

    All our pork is traditionally reared free-range Pakington Pork, supplied to us from Pakington's own farm, based in rural Staffordshire. Our pigs are fed a natural diet and reared outdoors to the highest welfare standards. We feel that buying local meat makes all the difference, and don’t believe there are any better than our local farms.

     

    • Free Range Turkeys and Geese

     

    For the seasonal occasion, we also feel that we have found the best in award winning free range kelly bronze turkeys and geese, produced by G.B.Geese, whose farm is based in the Leicestershire countryside. The Boterill family have been tending the farm for the last 70 years, using traditional farming methods to produce the very best free range poultry

     

     

  • OUR CHAMPION SAUSAGES

    Our champion sausages are the best British bangers for your mash!

    We currently produce around 10 flavours of sausage and all of those that we have entered into industry competitions have received awards. Our sausages are carefully handmade in store using traditional recipes, and combine British free-range pork with the finest ingredients to create every award-winning batch.



  • OUR AWARD WINNING PORK PIES

    Hand made with fresh ingredients for a great taste

     

    Our multi award-winning pork pies are individually made by hand to a traditional recipe, and use the finest free-range British pork, encased in a crisp shortcrust pastry.

    Celebration Pork Pies

     

    We can also supply personalised pork pies for any celebration, or how about pork pies as an alternative to a traditional wedding cake? We provided this showstopping four-tiered pork pie for a local wedding, featuring a mix of traditional pork pies, together with a hot pork and chilli pie and a pork and smoked bacon pie. To order, come and speak to us in store about your requirements.

     


  • Recipes

    Chilli Beef Burgers

    The addition of the chilli and garlic make this a fiery alternative that really packs a punch. Perfect for barbecue season!
     
    Serves 4
    Prep time : 20 minutes
    Cooking time : 20 minutes

    Ingredients

    500g lean minced beef
    1 small onion, finely chopped
    1 clove of garlic, finely chopped
    Small handful chopped, fresh parsley
    2 tsp crushed chilli flakes
    1 large egg, beaten
    1 tbsp Worcestershire Sauce
    Salt and Pepper
     
    To Serve
     
    4 burger buns
    Lettuce leaves
    2 tomatoes, sliced
    4 slices Monterey Jack cheese
     

    Method

    1. Place all the ingredients together in a large bowl, season and mix well until combined.

     

    2. Divide the mixture into four, and press into burger patties using a burger press or by hand.

     

    3. Cook the burgers on a pre-heated grill or barbecue for 5-6 minutes on each side or until browned and well cooked through.

     

    4. Lightly toast the burger buns under the grill. Add slices of lettuce and tomato and place the burger on top. Serve with ketchup or mayonnaise or a burger relish of your choosing.

     

    Our Top Tip

    Before serving, place a slice of Monterey Jack cheese on top of each burger and grill for a further two minutes, or until the cheese has melted. Delicious!

  • Chicken Cordon Bleu

    Our classic Chicken Cordon Bleu is the ultimate comfort food. The Gruyère cheese pairs perfectly with the smoky ham flavour and creates a fantastic soft, gooey centre to contrast the wonderfully crisp crumb coating.
     
    Serves 4
    Prep time : 20 minutes
    Cooking time : 30 minutes

    Ingredients

    4 boneless, skinless chicken breast fillets

    8 thin slices Gruyère cheese

    8 thin slices smoked ham

    125g plain flour

    salt and pepper

    1 large free range egg, beaten

    250g breadcrumbs

     
     
     

    Method

    1. Take each chicken fillet and slice a pocket into the side, being careful not to cut so deep that you slice right through to the other side.

     

    2. Roll two slices of cheese and two slices of ham together and place into the pocket in the chicken. Rolling the cheese inside the ham will prevent it from leaking out during cooking. Secure with a cocktail stick if necessary.

     

    3. Place the flour into a shallow bowl and season with salt and pepper. Dip each chicken breast into the flour mixture, then into the beaten egg, and finally into the breadcrumbs, being sure to coat the chicken completely on both sides.

     

    4. Place the chicken fillets on a lightly greased baking sheet and spray with a little cooking oil. Bake in the oven at 200°C/180°C fan/Gas 6 for 30 minutes until golden brown and cooked through.

     

    Our Top Tip

    Try experimenting with different cheeses, like perhaps a melty Mozzarella, or a smoked cheddar to compliment the smoked ham. Or for a twist, try replacing the smoked ham with an unsmoked variety and use a blue cheese, like Gorgonzola, or Roquefort if you like a more pungent flavour.

  • CONTACT US

    Craig Finch
     
    4 Hampton Court Road,
    Harborne,
    Birmingham,
    B17 9AE
     

    Phone

    0121 427 2129
    Email
    Email

    mail@craigfinchbutchers.com
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