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What started at a single village butcher block back in 1903 has grown into a proper operation, but our family ethos hasn’t changed one bit. Today, the Eric Lyons team spans four thriving shops, our dedicated production kitchen in Redditch, and a growing management and retail crew keeping the whole ship moving forward. From apprentice butchers learning traditional cuts and bakers rolling pastry from the crack of dawn, to our kitchen team, shop counters, and managers driving our expansion, every single person takes pride in what we do. We train our people ourselves to make sure the care, banter, and craft we were founded on stays at the heart of every cut and every shop we open.
Jack C
General Manager
With us since 2018, Jack is the heart and soul of the shop. Jack never tires and brings a calm, upbeat energy that sets the tone for the entire team. From his early days behind the butchery counter and in the kitchen to looking after our Knowle shop and completing his apprenticeship, he now steers the ship as our General Manager. Always on hand when the pressure is on, he keeps spirits high, knows our craft inside out, and looks after our team and customers with the utmost care.
“Being part of all the changes that have happened over the years and having the chance to truly grow and change with the company has been wonderful. It is so special to help lead our team forward while staying true to our roots. My absolute go-to is the Indonesian lamb.“
James N
Head of Finance
James ensures the entire operation stays functioning by keeping the numbers in check. Without him at the controls, the whole place would quickly turn into chaos. A Knowle local with us since 2020, he joined straight out of university behind the wheel as a delivery driver before stepping up to launch and manage our online shop, looking after our customers on the phones, and more recently, passing his chartered accountancy exams through an apprenticeship programme and taking over as the Head of Finance.
“Growing alongside the business has been really exciting. Because I live locally, I love chatting with our regulars on the phone and catching up with familiar faces around the village. When it comes to the food, the festive pie is unbeatable in the winter, and for the summer, our black garlic skewers are delicious.”
Chris
Butchery Area Manager
Chris has butchery in his blood, having stepped behind the counter for the very first time at just 14 years old. After starting his formal career through a butchery apprenticeship back in 2010, he brought over a decade of hands-on expertise and passion to Eric Lyons when he joined us in 2025. Today, he develops our butchery and meat product lines across the business, making sure the traditional craft, high standards, and cuts we put out are second to none.
“My absolute top choice is the Marry Me Chicken because the flavours are just incredible.”
Mike
Production Operations Manager
With us since 2025, Mike heads up our production operations, keeping the kitchens running at peak standard. He works closely with the kitchen team to make sure every single bake, cut, and prepared dish leaving the pass is nothing short of a 10 out of 10 for our customers.
“I love constantly pushing to develop and deliver the very best food we possibly can. If you want my recommendation, go for the Lamb & Mint pie, our kitchen team makes some of the best pastry you will ever taste.”
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Chandrika
E-commerce & Marketing Manager
Chandrika first joined us in October 2025 as a customer communications and strategy intern through the Made Smarter programme. She quickly became an essential part of the team, staying on to take the reins as our E-commerce and Marketing Manager.
“The best part of this job is the energy. Everyone genuinely wants to be here and gives 110%, which makes working together feel effortless and exciting. My favourite product is the Three Lyons Chicken Vindaloo Pie, but since it is a World Cup special, I will have the hot foods and sandwiches while I wait four years for it to roll back around!”
Pete started out in the trade by joining the Youth Training Scheme. After spending time across various industries, his heart always called him back to customer-facing retail. If you visit our Knowle shop and haven’t chatted with Pete, you haven’t had the full Eric Lyons experience. He brings decades of genuine craft knowledge, quick wit, and endless enthusiasm to the counter.
“A true sign of a great business is that nobody ever wants to leave. The joy of this job is getting to mix it up every single day, and the people walking through the door are what keep me going. Every conversation with our team and our regulars is special. In fact, if a customer ever wanted to try cutting their own meat, I would happily guide them through it, just ask me! My favourite product is our traditional pasty.”
Danny
Butcher
With us since 2024, Danny brings 35 years of butchery experience to the block. He leads the prep behind the scenes, tackling the variety of the trade and keeping the meat counter running like clockwork.
“You never quite know if the next ticket is going to be a whole carcass or a single chicken wing! We have a cracking bunch back here who always look out for each other. My personal go-to at home is the Alabama skewers, with a steak burger coming in a very close second.”
Bob
Senior Butcher
Bob has 66 years of butchery experience under his belt, having owned his own shop in Shirley for over 40 of those years. He is semi-retired now, but he can never stay away from the block for long. When he is not working, Bob enjoys fishing, going for walks, and occasionally treating both customers and staff to a sample of his singing voice.
“I love being at Eric Lyons, they are a great gang to work with.”
Derek
Senior Butcher
With us since 2001, Derek is our longest-serving team member. No one can beat his butchery expertise, skill at the block, and decades of experience in the business.
“Interacting with customers and co-workers is the best part of my job, it means no day is ever the same at work! I also love working with such delicious produce, my favourite product must be our homemade vegetable curry. A fun fact about myself is that I’ve never told two people the same story about how I lost my finger! Ask me about it next time you are in the shop.”
James
Butchery Assistant
James began his journey at Eric Lyons as a pot washer before enrolling as a Butchery Apprentice. He’s now been with us since 2021 and cemented himself as a key part of the team.
“I love working with the rest of the team. Steak is my favourite food, and I’m yet to taste one better than our rib-eye steak!”
Jane
Deli Assistant
With us since March 2025, Jane brings pure perfection and a wonderfully pleasant energy to everything she touches. Whether she is looking after the deli counter or serving at the till, she keeps things spotless, organised, and running seamlessly, all while making everyone around her feel completely supported.
“Meeting our lovely customers is easily my favourite part of the day. I always tell people to try the Lamb & Mint pie, it is delicious.”
Adrian
Till Assistant
With us since 2022, Adrian brings his trademark kindness and warm, sunny nature to the shop floor every single day. He always greets everyone at the till with a genuine smile and a friendly chat, while making sure our shelves are cared for and brimming with fresh produce.
“Seeing our regulars and making sure they leave happy is why I love this place. As for food, you really cannot go wrong with our fish pie, the minced beef & onion, or a classic steak pie. And honestly, the fresh peaches on our fruit and veg stand are unmissable.”
Lyn
Store Assistant
Jack Y
Store Assistant
With us since 2024, Jack is our very own Jack of all trades around the Knowle shop. Whenever he is home from university, he jumps straight in to help whichever department needs an extra hand, bringing easygoing energy to every corner of the shop.
“The team here makes every shift brilliant, and there is never a dull day. You never quite know what to expect, like the time Pete sneakily tied my brother’s apron strings to the bread rack while he was working! If I am picking something to eat, nothing beats our classic pork pie.”
With us since September 2025, Alfie brings a bright, lively spark to our Bentley Heath shop. Currently working through his butchery apprenticeship, he is always keen to learn new skills at the block and loves getting to know the locals who walk through the doors.
“I really enjoy being on the shop floor and chatting with everyone who pops in. If you are looking for a recommendation for dinner, the Southwest Sun-dried Feta Chicken is fantastic.”
Tyler is our very skilled Head Chef. He has been with us since 2018 and is a trained chef. After working in the restaurant industry, he turned his hand to pastry and creates the pies, pasties, and sausage rolls that you all love.
“I love working at Eric Lyons because you feel like you are serving the whole of the local community. Nothing beats an Eric Lyons sausage roll! In fact, in my time here, I have handmade over 100 tonnes of puff pastry.”
Warren
Sous Chef
With us since 2024, Warren is a sous chef in our production kitchen, currently heading up the pastry section. A dedicated craftsperson who lets his work speak for itself, he puts genuine care into hand-crafting and baking our traditional pies and pastries completely from scratch.
“I take real pride in running the pastry section and making all our bakes from scratch every morning. The traditional pork pie takes the top spot for me, though the venison pie is a serious contender whenever we have it on the menu.”
Ollie B
Chef de partie
A key part of our kitchen team since 2023, Ollie helps keep our bakery production moving, hand-preparing our legendary bakes and handling the daily rushes behind the scenes.
“I love the team I work with back here. Outside of the Christmas rush, one of the craziest and most fun moments was helping get all those Dubai orders out the door. The fast pace keeps things exciting, and you cannot go wrong with our classic chicken pie.”
