Fred & Gert Phipps - Bought the business in1950 when the meat ration was 8 old pence ( 3.2 p ) per person. Hard work and a refusal to compromise on quality created a successful business for Eric & Beth to build on. Perhaps their biggest achievement was to reintroduce the Lincolnshire Stuffed chine and make it the trademark of the business.

Beth & Eric Phipps - took over the business in 1976. Both are graduate chemists from Manchester university, Beth taught and Eric worked in the dyestuff and fine chemical industry before deciding in 1976 to 'drop out'.  An early ambition to have a restaurant (Eric achieved a merit pass at Leith's School of Food and Wine ) quickly sublimated into trying to become one of the best butchers in the UK. This was realised in November 2000 when the business was named Country Life Magazine's Best British Butcher.  Eric also championed the use of native breeds, in particular Lincoln Red, and traditional Lincolnshire recipes, and was also one of the first to have a website and sell beef, lamb and all his products on line .

Andrew & Jill Nelson - Upon Eric and Beth's retirement in 2005 the business was taken over by Andrew and Jill Nelson, farmers from Rutland.  "We were growing fantastic quality beef, and were looking for an outlet that could bring our product to the consumer with similarly high standards of butchery", Andrew writes.  ‘The acquisition of such a prestigious outlet for our prime, traditional and rare breed stock means that we can offer a complete ‘farm to fork’ product with total traceability.  We continue to use the best suppliers locally; Lincoln Red beef is always available, along with Saltmarsh Hebridean lamb and local pork.  This means that we are in an even better position to offer our customers a truly outstanding product and service."