The importance of expert butchers on the high street cannot be underestimated, so it’s good news that two couples have secured the future of Lavenham’s butchery shop, which has been in the village for at least 50 years.
The importance of expert butchers on the high street cannot be underestimated, so it’s good news that two couples have secured the future of Lavenham’s butchery shop, which has been in the village for at least 50 years.
When Peter Hobbs retired from his business, Greg and Jenny Strolenberg and Gareth and Nicky Doherty joined forces to open Lavenham Butchers.
Greg and Gareth (pictured) are the frontmen for the business. Gareth has been a butcher for many many years, and Greg trained as a butcher and went into meat wholesale. He is an expert on game, having sold venison and other wild meats at local farmers’ markets and through his company Jackson Meats in Stowmarket.
What’s clear is that they want to make the Lavenham Butchers a hub for good quality, high welfare meat and other local produce.
“Local food and provenance is most important. Local food for the local community, And good ethics behind the meat,” says Greg.
Using their combined knowledge of the industry, the pair are working with selected producers who they can count on for fresh meat, reared with care. All pork is free-range from Blythburgh, chickens are high welfare from Diaper Poultry, or free-range from Sutton Hoo, lamb is from small farms, while Red Poll beef comes from Nedging and from Brook Farm up the road. Game birds are from Long Melford, and all venison is shot by Greg or close friends.
Venison is a speciality at the shop. A large part of the counter is dedicated to his favourite meat and customers can choose from roe, muntjack or fallow deer.
All traditional cuts, sausages and bacon are also available and there’s a good selection of homemade ready meals, from stir fry to schnitzel, to lasagnes, shepherd’s pies and cottage pies.
