Today is the start of National Butchers’ Week, a celebration of the skills and services of independent butchers throughout the country.
Butchers have traditionally been a town staple along with greengrocers, bakeries and post offices. Today these have mostly been compiled into supermarkets and many towns no longer benefit from the one-to-one interaction with their butcher. In the 1990’s the Meat Trades Journal reported that there were 22,000 butchers in the UK, by 2010 this had dropped to 7,100.
However recent food trends including increased concern over trace-ability and, amid growing climate concerns, the need for quality over quantity in our meat, have resulted in a resurgence in traditional butchers. Below we look at three local butchers and their products.
Tim Potter Family Butchers
Established in March 1996 Tim Potter Family Butchers began with just 3 members of staff, today there are 9 including son Christopher and daughter Katie who now runs the Katie’s Pantry part of the business.
Committed to supplying the best quality meats to their customers Tim Potter provide a range of products including traditional beef, lamb and pork joints as well as award-winning sausages and their own seasoned kebabs and BBQ range. They also stock a range of locally sourced cheeses, butters and deli products. The business credits its success on its focus on local produce, fantastic customer service and selling quality meat at realistic prices.
Clive Downs Butchers
Situated in Porlock in Somerset Clive Downs Butchers was established over 20 years ago and has been managed by Derek Weeks, an experienced butcher who has worked in the trade for 40 years, since 2017. Their products include locally sourced lamb, beef and various game as well as handmade sausages including venison with redcurrant and pork with tomato and basil. Clive Downs also supply a number of Chunk of Devon pies such as the Chicken & Bacon and the Steak & Ale.
Lloyd Maunder – West Country Family Butchers
The eponymous Lloyd Maunder took over his father’s butchers shop in Witheridge in 1898. He then proceeded to expand the business by selling meat and dairy products to customers in London and became one of the first major suppliers to Sainsbury’s. The first Lloyd Maunder shop opened in 1913 in Tiverton and today there are 14 branded shops throughout the South West. Their product range includes traditional lamb, beef and pork as well as their popular ‘meat for a week’ deals and dinner party selections. Many of the shops now have deli counters serving local artisan cheeses, salads, pies and marinated meats which are proving popular with their customers.
There are many other fantastic family owned butchers that we could have mentioned here and this can only be a sign of the continued success of the traditional butcher. Happy National Butchers’ Week!
