Butchers

Contents

1. Craft Butchers - Cutting it in the modern world
2. New breed, old connection
3. Changing tastes
4. Can't get the staff?

Changing tastes

The closeness between supplier and customer is not a new thing, of course. In many ways, it seems that tastes are coming back around from the supermarket age to something more like the attitude found 50 years ago or more.

This is something Lincolnshire butcher Andrew Parsons has found. Andrew owns Bennett Butchers, which was established in Spalding by his great grandfather in the 19th Century, and is still making sausages to a recipe that is more than 100 years old.

He says that after 20 years of boneless being all the rage, customers now want to buy their meat on the bone once more, and he turns his professional eye to meat in its natural state when he picks out his produce.

"Customers put their trust in us and I buy a lot of my meat on the hoof - live. It is completely traceable, so if there is a problem then you know exactly where it has come from. You are not going to get that if you are transporting pigs the length of the country," he says.