Set on a family farm in the middle of the Vale of Belvoir, Dickies is a ‘destination’ butchery with adjoining cafe/restaurant. In November 2017 the owners introduced a large rustic dining room with an open kitchen, the ‘Cow Shed’.
There’s brilliant beef, pork and lamb on offer in the butchery, either locally sourced or raised on site on Orchard Farm. Dickies offers much more too.
Created and run by Rich and Charlotte Stevens, the butchery is next to the farmhouse and, inspired by the American food and BBQ scene, has been made to feel laid-back, inviting and well… pretty damn cool. As well as a stunning (and long) meat counter, you’ll find vintage butchery kit, farm curios, Dickies-branded (in the traditional burnt-on way) chopping blocks, a large dry-aging cabinet showcasing stunningly fat, dark-ruby-red steaks – and containing Himalayan rock salt to enhance the flavour. There’s also a coffee machine serving good quality cappuccinos, lattes, Americanos and more, so you can get your caffeine fix while choosing your steak.
The theme continues into the Cow Shed, a large wooden dining area with a giant wood-burning stove to keep you cosy in the colder months. There’s an open kitchen here serving a range of breakfasts and brunches from Thursday to Sunday. It is a great place to bring friends for a relaxing, delicious, authentic bite to eat, and plans area afoot to launch an evening restaurant here.
As well as beef, pork and lamb, sausages and burgers, you can buy pies, sausage rolls, Dickies-prepared meals such as Bolognese and Thai-style chicken breasts, plus bread and baked treats from two of the UK’s best bakeries: Hambleton Bakery and The Welbeck Bakehouse.
Dickies is a product of the founders’ passion for food, farming and butchery, and it’s a fantastic addition to the region’s independent food scene. It’s open on Thursdays & Fridays 10am-7pm, Saturdays 9am-4pm, and Sundays 10am-2pm. Closed Monday to Wednesday.
By Matt Wright, founder & editor-in-chief