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Pigeon Cottage Kitchen

Buy local -support your local craft butchers!

Written by

Janet Davies @pigeoncottage

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All the best cooks and chefs will tell you that the secret to any good recipe is to source and buy the best produce possible. The Hubbard family craft butchers have been supplying us with amazing meat products from local farms with high welfare standards for quite a few years from their shop on St Olaves precinct. Now, they have a fantastic new home over at the Moreton Hall community shopping area.

Not only do they stock all our usual favourites – Dingley Dell pork, Limousin beef, sausages of all kinds, high welfare chicken, delicious bacon and BBQ treats, but they now offer excellent cheese and deli products, free-range eggs and craft bakery bread. Local vegetables and game are also coming on sale soon I’m told.

David Hubbard is master craft butcher, aided by his wife Caroline and his son Harry who has also trained in the family butchery business. Andy makes all the pies and sausage rolls onsite too. Whatever cut of meat your recipe calls for, they will prepare it for you.

Be sure to check them out soon at 1 Tallou Court, Bury St Edmunds, Suffolk, IP32 7BF #buylocal #TheFridayRecipe wouldn’t be the same without them!

Hubbards

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One response to “Buy local -support your local craft butchers!”

  1. kevinashton Avatar
    kevinashton

    Just like you Janet, I’m a big fan of supporting local butchers as well as fishmongers. Shops like these are the heart of any small town. In our small town, we are lucky enough to have two master butchers. That said I do feel that high street butchers don’t do enough to reach out to new customers. The open early and are usually closed by 4 pm making very hard for commuters to take advantage of their superior meats and other goods Monday to Friday. I have often suggested that local butchers should take turns to have a day were they open late and close late.
    I’m interested to hear your thoughts on the traditional hours of UK Butchers. It was understandable before the advent of refrigeration, butchers would often auction their meat late in the afternoon, hence the hours.

    Reply

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