S T A R T E R S
Pete first started working at Larkhall Butchers when he was just 12
@withmustard_uk takes a break for chai and samosas @thalisocial
Ever since taking the business on, Pete has slowly been making changes: nowadays, it has a solid local focus and contemporary attitude. For instance, deliveries – both to customers and the restaurants he supplies (think Widcombe Deli, Thoughtful Bakery and The Grocer) – are all made by electric van. Soon, customers will be able to order online through Good Sixty too, with those deliveries being made by electric bike, courtesy of Three Bags Full. Another change that Pete has made is the way he works with suppliers; cutting out the abattoir, he now goes straight to the farmers for the meat. “You have much more input WHAT: MEAT AND GROCERIES that way,” he explains. “It gives WHERE: 1 LAMBRIDGE BUILDINGS, BATH BA1 6RS us more control – we can ask for WHEN: MON-FRI 7AM-5PM; SAT 7AM-1.30PM particular breeds, or to have them a bit fatter... Also, you know where the money has gone – at Manor Farm, for instance, you can actually see that they’ve invested in the ight on one of the four corners of a crossroads in Larkhall – where next generation of animals.” Brookleaze Buildings meets St Right now, customers are buying slowSaviours Road – is this unassuming cooking meat to go in autumnal stews – ribs of little butcher’s shop. Don’t be fooled beef, in particular, are flying out. by its old-school appearance, “Flat rib is a lesser-used cut that’s ideal for though; this is one of the most popular and slow-cooking,” Pete says. “It’s really quite cheap, forward-thinking butchers on our patch, and and you can’t find it in supermarkets. it’s got multiple awards and a solid base of “People often think that butchers are pricey, loyal punters to prove it. and yeah, free-range chicken is expensive – it’s The building has been home to a butchers what we make the smallest margin on – but since the ’70s, and before that it was actually a pick up a nice ham hock and you really do get a pub – The White Lion. Owner Pete Milton lot for your money.” started working here as a Saturday boy when Autumn brings with it game season, so he was 12 years old and, three years ago, expect lots of venison, pheasant and partridge decided to take the business on himself. – from local shoots where possible – to be Despite his history here, he never thought his popping up in the counter. And keep your eye career would be in butchery. That is, ’til he on social media to follow the annual National found himself at the helm of this shop. Sausage Week competition (have a super “It really wasn’t the plan,” he tells us when sausage recipe? Then send it in!). Looking we visited recently for a nosey. “I’ve always further ahead, some big plans for a possible been really passionate about food, sure, but shop refit are on the horizon but, shh, don’t most people who are usually become chefs tell Pete we let slip. – that’s the more romantic version!” larkhallbutchers.co.uk
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