Complete Meats began with Shaun Vining, who discovered a passion for butchery while working in his cousins’ shop as a teenager. After honing his skills at Smithfield College in London, where he studied everything from butchery and meat manufacturing to microbiology, Shaun gained experience across abattoirs, shops and factories before spotting an opportunity in the East Devon town of Axminster.

In December 1988, Complete Meats opened its doors with a small, dedicated team committed to delivering high-quality, locally sourced meat. Situated opposite the local farmers' market, Shaun built strong relationships with local farmers. These connections remain central to the business today.

As demand grew, Shaun converted part of the shop into a bakery, giving rise to a thriving delicatessen known for its hand made pies, pastries and local produce. In 2002, Complete Meats expanded with a second shop in Honiton, offering the same high standard of produce to a wider local community.

By 2004, the Axminster shop was struggling to keep up with demand from both retail and catering customers. In response, a dedicated processing facility was opened nearby. This FSA-approved, SALSA-accredited site has since been expanded three times and now serves as the company’s headquarters, supplying products across the entire South West of the United Kingdom.

To support continued growth, a modern bakery unit was added in 2008. In 2021, Complete Meats took another step forward by starting to rear its own beef and lamb on a farm in the heart of East Devon, deepening its commitment to sustainable, locally produced food.

Although we now rear some of our own livestock, we continue to work with a trusted network of exceptional local farmers to ensure a diverse range of top-quality produce throughout the year.