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?

New breed, old connection

One man who agrees is Ben Trotman, a free range butcher who owns Ben's Butchers in Lewes, East Sussex.

A year ago, Ben (27) took over the business where he learnt the ropes. But his passion for meat began as a hobby, as he taught himself to prepare rabbits and pigeons that he shot. And it is this link with the land which he believes is essential for a successful modern butcher.

"There's a lot more people asking where the meat is coming from - where it has been before they buy it," Ben says. "And there is more of a dialogue and a rapport between butcher and customer because of this. If you can't answer these questions, then you shouldn't be a butcher."

Naturally, this attitude leads to a passion for supporting local produce, and the renewed emphasis on animal husbandry.

"If someone is taking really good care of their animals then I am willing to pay more money," Ben said. "When people have too many you may get two good animals and then a bad one - it is all to do with the sheer numbers being pushed. I support the local community because I want to provide the best product."