OGLEBY Butchers was named the Best Butcher of the year.

Peter Ogleby and Chris Ogleby accepted the award from Stephen and Paula Morgan from Ralph Court Gardens, who sponsored this category.

The runners-up in this category were Oakchurch Farm Shop and Quarry Farm Shop.

Chris Ogleby said: “We are really chuffed about it. It is really important to keep it local, particularly for a high street business.

“We have got a really loyal customer base. Some of our customers have been coming to us for more than 50 years.

“We are 100-years-old soon. We are really looking forward to that. Four generations is quite an achievement these days.”

It is Hereford’s oldest family-run butchers established in 1924, run by four generations of Oglebys.

It is the last remaining of six butchers shops which once stood in St Owen Street.

Meat is sourced locally from the same family of farmers they have used for three generations. Relationships built over many years ensure a supply of high quality produce.

Their hog roast is popular - providing hog roasts for weddings, birthdays, christenings, beer festivals, sports and corporate events.

They even supplied a hog roast for the Queen’s Diamond Jubilee visit in 2012.

Ogleby Butchers pride themselves on making many high quality, tasty homemade products including pies, burgers, flavoured sausages and a recipe for faggots that has been passed down the generations.

They also sell locally produced free range eggs and Herefordshire honey.

Chris added: “We ensure an excellent rapport with our customers, many who are known by name, tending to customers’ needs individually.

“We often help customers carry bags. With some elderly customers who have home deliveries we even go out of our way to collect prescriptions and sundries they are unable to collect themselves.

“We have even taken one elderly customer to a hospital appointment.”

Food hygiene is paramount and they are proud to be 5 star food hygiene rated, adhering strictly to all hygiene standards.

All staff complete regular hygiene assessments, being proficient in all aspects of food hygiene including record keeping.

All staff are highly skilled with many years experience. All are trained in-house, learning from the vast knowledge of each previous generation of Ogleby Butchers.

Training is in the traditional craft butchery including customer service and the knowledge of quantities, cooking times and recipes.

They run training schemes and have apprentices.