THE DESIRE for diners and shoppers to know all about the provenance of the meat they are eating is helping regenerate the fortunes of the country’s traditional butchers’ shops (June, 2016).
The Swan in Bampton says it is really important to ‘back your local butcher’ in a bid to promote all that is best about produce from the area and it is supporting its town butcher shop.
Leading chef Donna Berry, who co-owns the pub with rooms, which is famous for its food, with her husband and fellow chef Paul, explained: “The Butcher Shop in Bampton, which is owned by nearby farmer John Wescott, represents all that is great about locally reared and sourced meat.
“There are hundreds of other butchers doing well all over the country like this one as they take seasonality and animal welfare seriously, and we’re supporting this vital resource in our home town.
“Our ethos has always been to provide good food, sourced locally wherever possible, while backing other businesses in the community too.
“The Butcher Shop in Bampton provides the joints for our popular Sunday roasts and a whole host of other products. You can’t get any fresher or tastier produce than stuff reared nearby.
“What’s really important about local butchers is they can provide provenance for all the items they stock and they really are experts. The selection changes each week as they react to supplies that come in.
“The beef, lamb and pork comes from selected local farms, including the Wescott’s own farm, and travels less than 30 miles to the local abattoir near Taunton ensuring the smallest possible carbon footprint.”
Bampton Butchers has been in Brook Street for several decades and the Wescott family took over the existing business in 2010.
John Wescott said: “We have a mixed livestock farm only four miles away from the shop. We keep a mix of beef cattle and sheep, based on an extensive grazing system, and our family business has established itself well, developing real roots in our community.
“We grow grass and a few root crops for our livestock, and conserve silage for the winter and spring months.
“To allow us to produce lambs for sale throughout the year, we lamb some ewes around Christmas and the main flock, later in March and April. The cows mainly calve in the spring to our Beef Shorthorn bull called Arni and are winter housed away from the worst of the weather.
“Our range of meats has grown to meet the demand of today’s consumer, who require more then what the multiples can deliver. Sausage flavours change every week and we offer gluten free and additive free options too. We’re seeing a real trend from shoppers wanting to buy less but better quality meat and to have a real understanding of where it comes from and that it has been well cared for.”
The Swan, which is an AA Four Star Inn (2015) and the oldest pub in Bampton, has recently scooped a plethora of awards for its food including being voted Best Trencherman’s Pub 2016 and a Visit Devon Tourism Award, Pub of The Year Gold Award (2015). It has two AA Rosettes for Culinary Excellence as well.
The pub has also just been named (March, 2016) as a Highly Commended winner in the national tourist board VisitEngland’s Awards for Excellence 2016. This Award places The Swan in the top five businesses for excellence in the pub category in England.
The Swan’s team has a passion for food and embraces the use of produce from the area to create some real pub classics, such as sausages and mash, cod and chips, pies, grilled rump steak and sweets.
Donna said: “We try to keep our dishes simple, yet bursting with flavours and imagination. From the freshly baked bread at the start of the meal, to Paul’s very own sticky toffee pudding, our kitchen produces everything we serve here at the pub.”
The Swan’s menu is created from fresh, seasonal ingredients, sourced from nearby, on a daily basis by Paul and Donna and their team.
Paul, who is a leading chef with more than 20 years’ experience in the industry, explained: “We are dedicated to sourcing all the local or regional produce available to us, needless to say we are so lucky living here in the Westcountry, we have local farmers supplying us with their beef, pork and lamb and the fishing communities providing us with the freshest cod for our classic cod and chips.”
To find out more about The Swan, please call 01398 332248 or visit www.theswan.co.
Porcupine PR team