The shop is in Berkshire. It's been running for 18 months, in a tiny, but affluent village, and it was purpose built as a butcher's shop but had not been a butchers for 50 years. I make three 8lbers a week for it (as well as fishcakes, chicken pies, chesecakes, scotch eggs and more); we've also got a fulltime chef who caters for dinner parties, events etc. It's going well - we had a stall at the Newbury Show this year and were delighted to win best stall (over Jimmy's stall from Jimmy's Farm fame, I might add!
).
From that, I've also begun supplying a butcher in Bristol (I live there) with my pork pies, too. So, so far so good!
We've always been heavily into food (I'm obsessed and my boyfriend has run his own wet & frozen fish business for years), and it's been brilliant to 'design' things so we can see exactly where our food is coming from and having a part in supplying good produce.
We've got a very experienced butcher too, but it does tickle me to see my boyfriend, who is so squeamish about operations on the telly, to happily butcher an animal carcass!
Are you a butcher?