Gabriel Stewart, Stewart’s ButchersPhotograph: David HarrisonMalcolm Pyne, P&B Pyne: “From my shop I can walk to the cows, and it’s 20 minutes to the pig farm”Photograph: David HarrisonIan McCormick, Bexley’sPhotograph: David Harrison
Alan Elliott, Dalbeattie Fine FoodsPhotograph: David HarrisonSimon Broadribb, Uptons of BassettPhotograph: David HarrisonBrian Fields, Fields of AnlabyPhotograph: David HarrisonRussell Allen, Aubrey Allen: “The gulf of quality is now huge. In supermarkets we’re seeing ex-dairy cattle cut up and sold, and year-old lamb marketed as fresh from the fields. I wouldn’t eat it” Photograph: David HarrisonStephanie Craig, Paul’s Quality ButchersPhotograph: David HarrisonStephen Cook, Walter Rose & Son: “A lot of younger people are scared to come into the shop because they don’t know what to ask for, but once we get them through the door, they get into it”Photograph: David HarrisonJohn Davidson, Davidson’s Specialist Butchers: “I want everyone to love red meat the way I do. I want them enjoying the steak in front of them. I want the blood running down their chins”Photograph: David Harrison
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